I love baking, and one of my favorite desserts to make is peach pie. This recipe has been passed down through generations in my family, and it’s always a hit at gatherings. The combination of sweet, juicy peaches and a flaky, buttery crust is simply irresistible.
The aroma that fills the kitchen while it’s baking is heavenly, and the first slice, still warm from the oven, is always the best. My kids love helping me make it, and it’s become a tradition that we look forward to every summer. Peach pie is not only delicious but also packed with health benefits.
Peaches are rich in vitamins A and C, and fiber, making this dessert a slightly healthier option than others. It’s a perfect recipe for any occasion, whether it’s a family dinner or a potluck with friends. Plus, it’s versatile and can be enjoyed year-round with canned or frozen peaches when fresh ones are not in season.
The key to a great peach pie is using ripe, juicy peaches and not overcooking them. The filling should be thick and not runny, and the crust should be golden brown and flaky. This recipe is a classic and a must-try for anyone who loves fruit pies.
It’s a labor of love, but the end result is always worth it. I hope you enjoy this amazing peach pie recipe as much as my family does.
Amazing Peach Pie Recipe
4.9 from 657 votes
This amazing peach pie recipe features a flaky crust and a sweet, juicy peach filling. It’s perfect for any occasion and is sure to be a hit with your family and friends.
2 and 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 teaspoon granulated sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water
For the Filling
6 cups peeled and sliced ripe peaches (about 6-7 medium peaches)
3/4 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon butter, melted
For the Egg Wash
1 egg
1 tablespoon water
👨🍳Directions
1Preheat your oven to 425°F (220°C).
2In a large mixing bowl, combine the flour, salt, and sugar.
3Add the cold cubed butter and use your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
4Add the ice-cold water, one tablespoon at a time, and mix until the dough just comes together.
5You may not need all the water, so add it sparingly.
6Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
7On a lightly floured surface, roll out one of the chilled dough disks to a 12-inch circle.
8Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
9Trim the edges, leaving about 1 inch of overhang.
10Refrigerate the crust while you prepare the filling.
11In a large bowl, combine the sliced peaches, sugar, flour, cinnamon, and nutmeg.
12Toss to coat the peaches evenly.
13Stir in the lemon juice and melted butter.
14Let the mixture sit for 10 minutes to allow the juices to release.
15Spoon the peach filling into the chilled pie crust, mounding it slightly in the center.
16Roll out the second chilled dough disk to a 12-inch circle.
17Place it over the filling.
18Trim the edges, leaving about 1 inch of overhang.
19Crimp the edges to seal the pie.
20Cut slits in the top crust to allow steam to escape.
21Brush the top crust with the egg wash.
22Chill the pie in the refrigerator for 15 minutes before baking.
23Preheat oven to 425°F (220°C).
24Place the pie on a baking sheet and bake for 25 minutes.
25Reduce the oven temperature to 375°F (190°C) and bake for an additional 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
26If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie shield.
27Cool the pie on a wire rack for at least 2 hours before serving.
28This allows the filling to set and makes it easier to slice.
29Serve the pie warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Tips: To make the pie crust easier to roll out, let the dough rest in the refrigerator for at least 30 minutes before rolling. To ensure a flaky crust, do not overwork the dough. For a healthier option, you can substitute whole wheat flour for all-purpose flour in the crust and filling.
Watch Video Of How Amazing Peach Pie Recipe Works
This amazing peach pie recipe is always a good idea for any occasion and works well for family gatherings. The combination of a flaky crust and sweet, juicy peach filling is sure to impress.
Plus, it’s easy to make ahead of time and freeze for later use. Leftovers can be stored in the refrigerator or freezer, and the pie can be reheated and served warm.
It’s a versatile dessert that can be enjoyed year-round, making it a staple in my home. I often make this pie for holidays and family gatherings, and it’s always a hit with both kids and adults.
The health benefits of peaches make it a slightly healthier dessert option, and the homemade crust adds a personal touch that store-bought pies can’t match. It’s a recipe that I will continue to make for years to come, and I hope you enjoy it as much as my family does.
❓ Frequently Asked Questions About Amazing Peach Pie
Can I use canned or frozen peaches for this recipe?
Yes, you can use canned or frozen peaches if fresh ones are not in season. If using canned peaches, drain them well and pat them dry before adding them to the filling. If using frozen peaches, thaw them completely and drain any excess liquid before using. Keep in mind that the texture and flavor may vary slightly.
How do I know when the peach pie is done?
The peach pie is done when the crust is golden brown and the filling is bubbling. You can check the doneness by gently shaking the pie; if the filling jiggles slightly in the center, it is ready. Be careful not to overbake the pie, as the filling can become dry and the crust can burn.
Can I make the peach pie ahead of time?
Yes, you can make the peach pie ahead of time. Assemble the pie and refrigerate it for up to 24 hours before baking. When ready to bake, follow the baking instructions as directed. You can also bake the pie and let it cool completely, then refrigerate it for up to 24 hours before serving. Just warm the pie before serving.
How should I store leftover peach pie?
Store leftover peach pie in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The crust may become slightly soggy over time, but the pie will still taste delicious. You can also freeze leftover peach pie for up to 3 months. Wrap the pie tightly in plastic wrap and aluminum foil, then place it in a freezer-safe container or bag. Thaw the pie overnight in the refrigerator before reheating and serving.
Can I make a lattice or crumble topping instead of a double crust?
Yes, you can make a lattice or crumble topping instead of a double crust. To make a lattice topping, roll out the second dough disk and cut it into strips. Weave the strips over the filling in a lattice pattern. To make a crumble topping, combine 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1/2 cup cold butter, and 1/2 teaspoon ground cinnamon. Mix until crumbly, then sprinkle over the filling. Bake as directed. My family loves the lattice topping and I usually add a crumble on top as well.
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