Peach Pie Recipe – Peach Pie is a sweet and juicy dessert made with fresh or canned peaches and a flaky pie crust. The filling is made to help thicken the chopped peaches with sugar, cinnamon, and a little lemon juice or cornstarch. Once cooked, the peach becomes soft and syrupy, and the crust becomes golden and crisp.
It tastes best when served hot with a scoop of vanilla ice cream or a dollop of whipped cream. Peach pie is a favorite in summer, especially when peaches are in season. It is simple to make and is loved equally by children and adults.
Peach Pie Recipe
Anything hot, homemade peach catches the sweetness of summer like a pie. A butter is made in a butter, a nest in a flaky crust, a picnic, holidays, or at any time you have a perfect dessert for a craving to relax in slices. The peach pie recipe combines the natural sweetness of ripe peaches with sugar, cinnamon, and a lemon touch to balance the taste and expose the bright, fresh taste of the fruit. This dessert is not only beautiful to look at with its golden crust and shiny fruit, but also for early bakers. Whether you are using fresh, frozen, or canned peaches, this recipe ensures persistent results with a soft, delicious filling and fully ripened crust. In this guide, we will run through each step-from making and serving and serving you, so you can be confidently bake this all-American classic confidently.
Peach Pie Recipe
Equipment
- 1 Mixing bowls
- 1 Rolling pin
- 1 Measuring cups and spoons
- 1 Knife or peeler
- 1 9-inch pie pan
- 1 Pastry brush
- 1 Cooling rack
- 1 Aluminum foil or pie crust shield
Ingredients
For the Pie Crust
- 2 ½ cups purpose flour
- 1 cup cold unsalted butter, cubed
- ½ tbsp salt
- 8 tbsp ice water
For the Peach Filling
- 7 medium peaches
- ⅔ cup granulated sugar
- ¼ cup brown sugar
- 1 ½ tbsp cornstarch
- 1 tbsp ground cinnamon
- 1 tbsp lemon juice
- 1 tbsp vanilla extract
- Pinch of salt
For Finishing
- 1 egg
- 1 tbsp Water
Instructions
- Make Pie CrustIn a large bowl, add flour, salt and sugar. Add cold butter and cut it into flour using pastry cutters or your fingers until the mixture is similar to coarse pieces with pea-shaped pieces. Gently add ice water at a time, one tablespoon at a time, until the dough is pressed together. Divide the dough into two equal parts, flatten into the disc, wrap in plastic rap, and cool for at least 1 hour.
- Prepare PeachIf using fresh peaches, peel and slices them. To easily peel, blanch the peach in boiling water for 30 seconds, then transfer it to ice water and slip from the skin. In a large bowl, add chopped peach, granulated and brown sugar, cornstarch, cinnamon, nutmeg (if used), lemon juice, vanilla and a pinch of salt. Toss to coat gently. Let the mixture sit for 15 minutes to release the juice.
- Roll out the doughRemove a flour disc from the refrigerator. On the surface of a dough, roll it into a 12 -inch circle. Transfer it to a 9 inch pie pan and gently press it into the bottom and sides. Trim the edges if necessary.
- Chil and BrushCool the collected pie for 20-30 minutes to prevent shrinkage during baking. Meanwhile, preheat the oven at 400 ° F (200 ° C). Hit the eggs with 1 tbsp water and brush on the crust. Sprinkle with thick sugar for additional crunch.
- Bake PieBake the pie for 45-50 minutes until the crust becomes golden and filling is bub
Notes
Peach Pie Nutrition
| Nutrient | Amount |
| Calories | 340 kcal |
| Protein | 3 g |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 48 g |
| Fiber | 2 g |
| Sugars | 27 g |
| Sodium | 150 mg |
| Cholesterol | 40 mg |
Flavour Profile of Peach Pie Recipe
1. Sweet and Fruity
- The characteristic sweetness of ready peaches sparkles through, conveying a succulent, fruit-forward chomp in each cut.
2. Warm and Spiced
- Cinnamon and a indicate of nutmeg include cozy warmth that improves the peach flavor without overwhelming it.
3. Citrusy Brightness
- Lemon juice brings a new, tart adjust to the sweetness, lifting the generally taste and including complexity.
4. Wealthy and Buttery Outside
- The golden-baked, all-butter hull offers a savory differentiate with a slight saltiness that rounds out the flavors.
5. Caramelized Notes
- As the pie prepares, sugars liquefy and brown, making wealthy, caramel-like suggestions within the filling
FAQs
Q. Can I use frozen or canned peaches?
A. Yes! Melting is completely frozen and drain the extra liquid. For canned peaches, use those people in juice (not syrup) and dry before using.
Q. How do I survive the crust under a nose?
A. Before brushing the bottom crust with egg whiteness or leave the crust slightly.
Q. Do I have to peel the peach?
A. Peeling for a smooth texture is recommended, but if you like you can leave the skin – they become soft during baking.
Q. Can I make it ahead of time?
A. Yes. You can prepare crust and fill forward. Gather and cool the pie one day before cooking.
Q. My filling is flowing too much?
A. This often happens when the pie does not cool for a long time or is inadequate. Be sure to use cornstarch and allow proper cool time.
Hi, I’m Lauren Kossack — the recipe creator, food lover, and storyteller behind Perfect Meal Recipes! I’m based in the charming town of Zionsville, Indiana, where I share my passion for cooking simple, delicious, and family-friendly meals.
What started as a love for home-cooked comfort food has grown into a space where I create and collect the kinds of recipes that bring people together — whether it’s a quick weeknight dinner, a hearty sandwich, or a sweet weekend treat.