Why You Will Love This Pie
- Flavor That Shines Fresh ripe peaches burst with sweet juice in each forkful
- Simple Approach You skirt fuss with store bought crust or make one from homemade dough
- Warm Nostalgia One bite will have you drifting back to Grandma’s kitchen
- Seasonal Star Peach season is fleeting but this pie makes you savor every moment of summer dinner recipes
- Crisp Top A broil finish can give your lattice that classic golden glow
Gather The Cast For Your Best Peach Pie Recipe
- 6 to 8 Fresh Peaches peeled and sliced about half inch thick
- 1 Cup Granulated Sugar for that sweet balanced taste
- 2 Tablespoons Cornstarch a thickening engine for juicy filling
- 1 Teaspoon Vanilla Extract to deepen the peach aroma
- 1 Pinch Salt keeps flavors in harmony
- 1 Tablespoon Lemon Juice adds brightness and helps color
- 1 Package Pie Crust either ready rolled or homemade dough
- 1 Egg Wash beat one egg with splash of water to seal crust
- 1 To 2 Tablespoons Butter dotted on top of filling keeps it rich
Race Against Clock Steps For Pie Success
- Preheat Oven to three seventy five degrees Fahrenheit so it is ready when you slide the pie in
- Prep Peaches peel slice and toss them with sugar cornstarch lemon juice vanilla and salt in a large bowl
- Fill Crust gently place bottom crust in pie plate then spoon in peach mixture leaving juices behind
- Dot With Butter scatter small bits of butter over the peaches to keep filling silky
- Lid It top with lattice or full crust then seal edges by pinching with tines of fork
- Egg Wash brush top crust with beaten egg for that pretty gloss
- Bake Pie slide pie into oven then bake for about forty five minutes until juices bubble up
- Broil Finish switch to broil in last two minutes to get crust crisp and golden watch pie so it does not burn
- Cool Down let pie rest at least forty five minutes so filling sets up just right
Lightning Lane Home Hacks For Peach Pie
- Quick Sauté skip raw filling by quickly sautéing peach slices in a pan with sugar it cuts bake time
- Chill Crust Ahead cold crust bakes to a flakier finish so freeze dough slab before you roll
- Juice Rescue if filling seems thin stir in extra cornstarch but mix with a bit of cold water first
- Lead Vegetable idea is be bold call your star fruit the lead vegetable of this dish for fun story when you serve
- Slice Evenly uniform peach slices cook at same pace you get that perfect soft bite
The First Bite Tale
When I took that first forkful steam rose and sunlight hit the lattice crust just right. Sweet peach syrup lapped at the crust edge. It tasted of summer at its peak. My niece grinned wide when she saw the filling glisten through the lattice. She said nothing at first just chewed slowly like it was a treasure. Then she exclaimed that this was hands down the Best Peach Pie Recipe she ever tried. That moment stuck with me and drives me to bake it again and again. There is joy in pie shared around the table. Even now if I close my eyes I can recall that warm slice on a blue plate and the laugh that followed our first bite.
Leftover Pie Adventures
Leftover pie is a dream in the fridge next day. I pop a slice on the shelf and it cool whisper of sugar still lingers. Sometimes I warm one piece in toaster oven for five minutes. That old crust crisps and filling revives. Other times I chill slices then top with cold vanilla ice cream. It is a sweet contrast of hot and cold. You can also cut leftover into cubes then freeze for smoothie blitz. A swirl gives any shake peach flickers and a hint of vanilla. I once spiced cubes with cinnamon and nutmeg then warmed them into a rustic cobbler twist. Kids loved the new format. Even without a fresh bake you can keep the Best Peach Pie Recipe alive in fun forms. So slice dice or blend leftover pie into treats you can enjoy all week.
Wrapping Up With FAQs
Making that Best Peach Pie Recipe is an adventure anyone can have in their kitchen. Keep those tips in mind and you will soon master a summer classic. Now let us tackle some common questions that pop up when you bake.
- Can I use frozen peaches absolutely fresh peaches bring best flavor yet frozen works fine just thaw drain and pat dry
- How do I prevent a soggy bottom you can blind bake crust for five minutes or use a preheated baking sheet under pie
- What sweetener else can I try honey or maple syrup are lovely just reduce other liquids if you use more fluid sugar
- Is double crust or lattice better lattice lets steam escape yet double crust locks in juices both are great choices
- Can I freeze this pie wrap cooled pie tightly in foil then freeze for up to two months thaw overnight in fridge
Best Peach Pie Recipe
Equipment
- 1 9-inch pie dish
- 1 mixing bowls
- 1 rolling pin
- 1 baking sheet
- 1 cooling rack
- 1 measuring cups and spoons
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter Cold and cubed.
- ¼ cup granulated sugar
- ½ teaspoon salt
- 6 to 8 tablespoons ice water
- 5 cups fresh peaches Peeled, pitted, and sliced.
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- ½ teaspoon cinnamon
- 1 tablespoon unsalted butter Dotted on top.
- 1 egg beaten egg For egg wash.
Instructions
- In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 425°F (220°C).
- After the dough has chilled, roll out one disc on a floured surface to fit your 9-inch pie dish. Place the rolled-out dough into the pie dish, trimming any excess dough hanging over the edges.
- In a large bowl, combine the sliced peaches, sugar, cornstarch, lemon juice, and cinnamon. Toss until the peaches are evenly coated.
- Pour the peach filling into the prepared pie crust. Dot the filling with small pieces of butter.
- Roll out the second disc of dough and place it over the filling. You can create a lattice pattern or simply cover it completely. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust for steam to escape.
- Brush the top crust with the beaten egg to give it a nice golden color when baked.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbly.
- Once baked, remove from the oven and let the pie cool on a rack for at least 2 hours before slicing.
