Description
This Fresh Peach Pie recipe captures the essence of summer with juicy, ripe peaches encased in a buttery double crust. The filling, enhanced with cinnamon, nutmeg, and vanilla, offers a warm and comforting flavor perfect for any dessert table. Whether served warm or at room temperature, this classic American baked pie is ideal for family gatherings and celebrations.
Ingredients
Scale
Pie Crust
- 1 double pie crust for a 9 inch pie
Filling
- 6 cups fresh peaches, peeled and sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
Topping
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional)
Instructions
- Preheat Oven: Preheat the oven to 400 degrees F (200 degrees C) to prepare for baking the pie crust and filling.
- Prepare Pie Crust: Roll out one pie crust and gently place it into a 9-inch pie dish, pressing it carefully into the bottom and sides to form the base.
- Mix Filling: In a large bowl, combine the peeled and sliced peaches with granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, ground nutmeg, and salt. Toss thoroughly until all peach slices are evenly coated with the mixture.
- Assemble Pie: Pour the peach filling evenly into the prepared pie crust. Dot the filling with small pieces of unsalted butter to add richness to the filling as it bakes.
- Add Top Crust: Cover the filling with the second pie crust. You can either place it whole or cut into strips to create a lattice pattern. Trim and crimp the edges of the crust to seal the pie securely.
- Apply Egg Wash: Brush the top crust with beaten egg to give it a golden, glossy finish once baked. Optionally, sprinkle coarse sugar over the top for added texture and sweetness.
- Vent Pie: If not using a lattice top, cut small slits in the top crust to allow steam to escape during baking, preventing sogginess.
- Bake at High Temperature: Bake the pie at 400 degrees F for 20 minutes to start the browning process and set the crust.
- Bake at Lower Temperature: Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for an additional 35 to 40 minutes until the crust is golden brown and the peach filling is bubbling.
- Cool Pie: Remove the pie from the oven and allow it to cool for at least 2 hours before slicing to ensure the filling sets properly for clean slices.
Notes
- If peaches are very juicy, add an extra tablespoon of cornstarch to the filling to help thicken it.
- Frozen peaches can be used as a substitute for fresh, but they should be fully thawed and drained before mixing.
- Serve the peach pie warm or at room temperature, optionally topped with whipped cream or vanilla ice cream for a classic summer dessert.
