Peach Pie Recipe
A juicy peach filling flavored with warm spices and baked up in a flaky, buttery pie crust - you really can't beat slicing into a perfect peach pie! Add a scoop of vanilla ice cream and you have the best summer treat to celebrate peach season with.
Ingredients
For the peach pie filling:
- 5 cups peaches* peeled and cut into 1/2 inch slices* (about 7-8 peaches). Peaches should be slightly firm, not overly soft.
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2/3 cup granulated sugar
- 1/2 cup flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons butter cut into small pieces
Fro the egg wash:
- 1 egg
- 1 tablespoon water
- coarse sugar for sprinkling
Instructions
- Preheat oven to 425F and set your pie dough disks on the counter to begin to warm up a little while you make the filling. [You want them cold, but workable so that you can roll them out.]
- To make the filling, add all of the filling ingredients, except for the butter, in a bowl and gently mix together to coat the peaches evenly. Set aside.
- Turn the one disk of pie dough out onto a floured surface. Using a floured rolling pin, roll the first disk out to be slightly larger than your pie dish. Carefully transfer onto pie plate and trim any excess dough, allowing a little overhang.
- Mix the egg with water to create an egg wash. Brush some of the egg wash onto the bottom crust and then set the rest aside.
- Fill the pie crust with the peach filling. Dot the filling with the pieces of butter.
- Roll out the second pie crust, place it over the filling and gently press down to seal the two pie crusts together. Trim the excess pie crust and seal the pie crusts together well using the tines of a fork. Poke a few slits in the pie using a knife. [Note: There are many ways to seal your pie crust edges. You can create a crimped or scalloped edge (I usually do this) or you can make a lattice crust (videos in the post above)] Note: If at any point the pie crust warms up and becomes too soft, place it in the fridge to firm it up.
- Brush the pie with the egg wash. Sprinkle the pie crust with coarse sugar.
- Bake the pie for 15 minutes at 425F and then reduce temperature to 350. Bake for 40-50 more minutes or until the crust is a nice golden brown and the filling is bubbling. Tip: if the pie crust is browning too quickly, tent it loosely with foil to avoid over-browning.
- Remove pie and let it cool before slicing to allow the filling to set. Slice and serve as is or with a big scoop of vanilla ice cream.
Notes
*You want to choose peaches that are still firm to the touch (but not too hard). Overly ripe peaches will be to soft and will lose their structure and release a lot of juice during the baking process, making a messier filling.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
Calories: 363kcalCarbohydrates: 53gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 28mgSodium: 290mgPotassium: 180mgFiber: 3gSugar: 25gVitamin A: 432IUVitamin C: 5mgCalcium: 20mgIron: 2mg
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
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