Peach Pie Recipe With fresh peaches!
Delicious homemade pie with fresh peach filling and crispy crust! Serve this peach pie with a scoop of vanilla ice cream for a mouth-watering dessert.
Fruit pie is absolutely delicious in the summer when the fruit season is high! This peach pie is no exception. If you like peach desserts, you should also try peach cakes and peach crumbs!
Ripe peaches make the sweetest pie
Looking for a simple, delicious summer pie? This is it! Homemade pies don’t need to be intimidating. In just a few simple steps, you can make juicy and fresh peach pie in no time!
How do you know when your peaches are mature enough to be used as pie? You should be able to peel off the skin with your fingers. They should be mature, but strong (not mushy). They will be juicy and sweet.
You need about 8-10 peaches, depending on their size. I like to serve with about 5 cups of cut peaches. If you have a deep pie pan, you can use up to 6 cups.
To prepare the peaches, simply rinse them, cut them into 1/2-inch thick slices, and peel them with your fingers or a paring knife.
To make the perfect pie: The peaches are juicy! They contain a lot of moisture when they are not baked and baked. It is best to let them sit for 30 minutes, drain them and continue. Cornstarch also helps thicken the remaining juice and prevent the pie from getting wet.
After the peaches are drained, you need to stir them with some ingredients:
- brown sugar
- granulated sugar
- corn starch
- Lemon juice
- Vanilla extract
Coat the peaches and pour them into a 9-inch pie pan lined with pastry dough.
Shop-bought or homemade pie dough?You can use any one! Buying in the store will save you a lot of time, it’s also easier to use, and it’s less likely to shrink during the baking process.Homemade is obviously crispier and butterier… but it does require more time and planning (and you need to keep it real cold).
This recipe requires double crust, or two rounds/two pie doughs.
Topping, baking and serving
To make the grid design, cut the rolled pie dough into thick strips. Place them on top of the pie and weave them into a lattice design. This is easier than you think, I promise!
Brush with lightly beaten eggs, then put in the oven and bake at 400 degrees for 45-55 minutes. If the pie starts to become too brown in the last 10 minutes or so, cover it with a piece of aluminum foil.
tip: Let the pie cool at room temperature for at least an hour before cutting, slicing and serving. This will give the juice time to solidify instead of flowing from the pie to your plate.
Serve with a large scoop of vanilla ice cream or a piece of fresh whipped cream.
Can peach pie be frozen? Most fruit tarts can be frozen baked or unbaked. If you do freeze the baked pie, you must cool it completely before freezing. This may take 2-3 hours.
Store leftovers: Peach pie can be stored at room temperature for one day, but it should be stored in the refrigerator and reheated after 24 hours.
I know you will like this peach pie recipe, my family will definitely like it! It is very sweet, slightly spiced, and the buttery crust is heavenly. Simple, delicious and perfect for summer!
For more pie recipes, please try:
Preparation time 35 minutes
Cooking time 50 minutes
Total time 1 hour 25 minutes
A serving of 8 slices
Calories 379 kcal
Author Little Luna
- 5 cm.Ripe peach slices, peeled and sliced* When using fingers, the skin should fall off easily
- 1/3 degree Celsius.brown sugar
- 1/3 degree Celsius.granulated sugar
- 3 tablespoons.corn starch
- ½ teaspoon.Cinnamon powder
- 1/8 teaspoon.Nutmeg powder
- ⅛ teaspoon.Salt
- 1 tbsp.Lemon juice
- 1 teaspoon.Vanilla extract
- 1 1/2 tablespoons.Butter, cut into small pieces
- 2 rounds of pie crust, homemade or store bought
- 1 egg
Preheat the oven to 400 degrees.
Spread the pie crust on a 9-inch pie pan and place in the refrigerator.
Add the chopped peaches to a large mixing bowl. Let the peaches sit for 30 minutes. Drain the juice.
Add sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice and vanilla extract and stir well. Pour the peaches into the prepared shell. Use a small piece of butter to dot the top of the peach.
Cut the remaining dough into strips and cut into thick strips to make a grid-shaped shell. Put on the dough and knit. Trim the edges of the shell, seal, and then flute or curl with a fork.
Whisk the eggs, then lightly brush the shell and edges of the grid.
Put in the oven and bake for 45-55 minutes. If necessary, tint the shell with foil in the last 10 minutes.
Remove from the oven and cool for at least 1 hour before serving.
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