The 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
Scale
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
Find it online: https://reemcook.com/the-perfect-peach-pie-recipe/
