The Perfect Peach Pie Recipe
Introduction
The perfect peach pie is a delightful way to enjoy fresh, juicy peaches wrapped in a flaky homemade crust. This recipe ensures a beautifully balanced filling without excess juice, creating a deliciously satisfying dessert.
Ingredients
- Pie crust recipe yielding two crusts for a 9 inch pie or 1 package pastry for a 9 inch double crust pie (15 ounce)
- 5 cups sliced peaches (about 1/2 inch thick)
- 1 egg (beaten)
- 1 tablespoon lemon juice
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons cold butter
Instructions
- Step 1: Preheat your oven to 450 degrees Fahrenheit.
- Step 2: In a large bowl, combine the sliced peaches and lemon juice and toss gently. Place peaches in a colander to drain for 10-15 minutes to remove excess juice, then transfer drained peaches back to a large bowl.
- Step 3: Place one pie crust in the bottom of a 9-inch pie pan. Brush the bottom and sides of the crust with some of the beaten egg to prevent sogginess. Reserve the remaining egg for the top crust.
- Step 4: In a medium bowl, mix the flour, cornstarch, white sugar, brown sugar, cinnamon, and salt. Pour this mixture over the drained peaches and gently fold to combine.
- Step 5: Pour the peach mixture into the prepared bottom crust and dot with cold butter pieces. Cover with the top crust and flute the edges to seal. Brush the top crust with the remaining beaten egg and cut four slits for steam to escape. Optionally, sprinkle sugar over the top crust for a decorative touch. Place the pie on a baking sheet to catch any drips.
- Step 6: Bake at 450 degrees for 10 minutes, then reduce heat to 350 degrees and bake for an additional 30-35 minutes until the crust is golden brown and filling bubbles through the slits. If edges brown too fast, cover them with foil. Let the pie cool completely and then refrigerate for a couple of hours before serving.
Tips & Variations
- Draining the peaches well is essential to prevent a watery pie filling.
- Use a mix of white and brown sugar for a richer flavor depth.
- Adding a pinch of nutmeg or ginger can add a nice warm spice variation.
- For a vegan option, substitute the egg wash with a little plant-based milk brushed on the crust.
Storage
Store leftover peach pie covered in the refrigerator for up to 3 days. To enjoy warm pie, reheat slices in a low oven (around 300 degrees) for 10-15 minutes or until warmed through. Avoid microwaving as it can make the crust soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen peaches for this pie?
Yes, but be sure to thaw and drain them thoroughly to remove excess moisture before using. This helps keep the filling from becoming too watery.
How do I prevent the crust edges from burning?
Cover the edges with strips of aluminum foil partway through baking once they become golden brown. This shields them while the rest of the pie finishes baking.
PrintThe Perfect Peach Pie Recipe
This classic Peach Pie recipe delivers a perfect balance of sweet, juicy peaches and a flaky golden crust. Draining the peaches prevents sogginess, while a double crust and buttery dots create a delicious texture. Baked first at high heat then reduced for a tender brown crust, it’s an ideal summer dessert to enjoy chilled for a refreshing finish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Crust
- 1 package pastry for a 9 inch double crust pie (15 ounces) or homemade pie crust recipe yielding two crusts for a 9 inch pie
Filling
- 5 cups sliced peaches (about 1/2 inch thick slices)
- 1 tablespoon lemon juice
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons cold butter
Other
- 1 egg, beaten (for brushing)
Instructions
- Preheat the oven: Set your oven to 450 degrees Fahrenheit to prepare for baking the pie.
- Prepare the peaches: In a large bowl, combine sliced peaches with lemon juice and gently toss. Transfer to a colander and let them drain for 10-15 minutes to remove excess juice, preventing a soggy pie filling. Reserve drained peaches back into the bowl.
- Prepare the pie crust: Place one pie crust in the bottom of a 9-inch pie pan. Brush the bottom and sides with some of the beaten egg to prevent sogginess. Keep the remaining beaten egg for later use on the top crust.
- Mix the filling: In a medium bowl, stir together flour, cornstarch, white sugar, brown sugar, cinnamon, and salt. Pour this mixture over the drained peaches and gently fold to coat the fruit evenly.
- Assemble the pie: Pour the peach filling into the prepared bottom crust. Dot the filling with cold butter pieces. Place the top crust over the filling, flute the edges to seal, and brush with the remaining beaten egg. Cut four slits in the top crust to allow steam to escape. Optionally, sprinkle sugar on top for decoration. Place the pie on a baking sheet to catch any drips.
- Bake the pie: Bake at 450°F for 10 minutes. Then reduce oven temperature to 350°F and continue baking for 30-35 minutes, until the crust is golden brown and juices bubble through the slits. If crust edges brown too quickly, cover with foil strips to prevent burning.
- Cool and chill: Allow the pie to cool completely on a wire rack. Then refrigerate for a couple of hours before slicing and serving to set the filling.
Notes
- Draining the peaches is critical to prevent a watery filling and soggy crust.
- Using a baking sheet under the pie pan catches spills and keeps your oven clean.
- Chilling the pie before serving enhances flavor and makes slicing easier.
- Cover crust edges with foil if they brown too fast to avoid burning.
- You can sprinkle sugar on top crust for a decorative crunch.
Keywords: Peach pie, summer dessert, fruit pie, homemade pie, flaky crust, sweet peaches
