Go Back
- 6 cups fresh peaches, peeled and sliced - 1 cup granulated sugar - 1 tablespoon lemon juice - 1 tablespoon cornstarch - 1 teaspoon ground cinnamon - 1/4 teaspoon nutmeg - 1 tablespoon unsalted butter, diced - 1 recipe unbaked pie crust (store-bought or homemade) - 1 egg (for egg wash) - 1 tablespoon milk (for egg wash) The heart of this pie is fresh peaches. Choose ripe fruit for the best flavor. The sugar adds sweetness, while the lemon juice brightens the taste. Cornstarch thickens the filling, ensuring it holds together when sliced. Spices like cinnamon and nutmeg bring warmth and depth. Dots of butter enhance richness in every bite. - Gluten-free pie crust alternatives - Vegan substitutes for butter and egg wash If you prefer a gluten-free option, use a gluten-free pie crust mix. For a vegan pie, swap the butter with coconut oil and use a plant-based milk for the wash. These changes make the pie inclusive for more diets without losing flavor. - Types of peaches to use - Signs of ripeness Look for yellow or orange peaches with a slight give when pressed. Freestone varieties are easier to slice. Avoid peaches with bruises or dark spots. A fragrant smell often means they are ripe and ready to use. Perfect peaches make all the difference in your pie! To start, you need to slice the peaches. Use a sharp knife to cut them into thin slices. You will want about 6 cups of fresh peaches for the filling. Next, place the sliced peaches into a large mixing bowl. Add 1 cup of granulated sugar, 1 tablespoon of lemon juice, 1 tablespoon of cornstarch, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of nutmeg. Toss the peaches gently to coat them well. This mix will create a sweet and flavorful filling. Let the mixture sit for about 15 minutes. This allows the peaches to release their tasty juices. Now, roll out your pie crust. You can use a store-bought or homemade crust. Aim for a 9-inch pie pan. Gently fit the crust into the pan, pressing it to shape. Trim any excess crust, leaving a little overhang. Pour the peach filling into the crust and spread it evenly. For added richness, dot the filling with small pieces of unsalted butter. Next, if you have a second pie crust, roll it out too. You can either place it directly over the filling or cut it into strips for a lattice top. If using a full crust, cut a few slits for steam to escape. Crimp the edges of the crusts together to seal the pie. Preheat your oven to 425°F (220°C). This high heat helps the crust bake nicely. Place the pie on a baking sheet. This catches any drips while baking. Bake the pie for 45-50 minutes. You want the crust to turn golden brown, and the filling should bubble. Once done, remove the pie from the oven. Let it cool for at least an hour before slicing. This helps the filling set and makes slicing easier. For the full recipe, check the instructions above. To get a flaky crust, you need cold ingredients. Use cold butter and ice water. Mix the dough gently. Don’t overwork it, or it will be tough. You can use store-bought crust if you're short on time. It saves time but may not taste as fresh. Homemade crust often tastes better and can impress your guests. Spices make a big difference! Adding cinnamon and nutmeg gives warmth. A little butter on top of the filling adds richness. You can also mix in other fruits. Blueberries or raspberries pair great with peaches. This adds a fun twist and creates new flavors. Cooling time is key! Let the pie cool for an hour after baking. This helps the filling set. If you cut too soon, it may run. Serve it warm or at room temperature. Pair it with ice cream or whipped cream for a delightful treat. A scoop of vanilla ice cream makes it even better! Add fresh mint on top for a pretty touch. Enjoy this summer delight with friends and family. For the complete preparation, check the Full Recipe. {{image_2}} To make a gluten-free peach pie, swap the regular pie crust for a gluten-free version. You can find gluten-free pie crusts in stores or make your own using almond or rice flour. Just follow the same steps as the regular crust. The filling stays the same, ensuring you enjoy the sweet peach flavor without worry. For a vegan peach pie, replace the butter with coconut oil or vegan butter. Instead of the egg wash, brush almond milk or a mixture of non-dairy milk and maple syrup over the crust. This gives a nice shine and keeps it plant-based. The filling remains unchanged, making it a simple switch for a delicious vegan treat. You can get creative with your peach pie. Try adding berries like blueberries or raspberries for extra flavor. Nuts, such as pecans or almonds, can add a nice crunch. You can also use a different crust like a crumb crust made from crushed cookies or graham crackers. These fun twists give each slice a unique taste that keeps everyone guessing. For the full recipe, check out The Perfect Peach Pie recipe above. Enjoy experimenting! To keep your Perfect Peach Pie fresh, store it properly after serving. Here are my tips: - Refrigeration tips: Place the pie in the fridge when it cools down. Use plastic wrap or aluminum foil to cover the pie. This helps keep it moist and tasty. It stays good for about 3 to 4 days in the fridge. - Freezing options: If you want to save some pie for later, freezing works well. Wrap the pie tightly in plastic wrap and then in foil. You can freeze it for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight. To enjoy your pie warm, follow these steps: - Preheat your oven to 350°F (175°C). - Place the pie on a baking sheet to catch any drips. - Heat for about 15-20 minutes, or until warm. This method keeps the crust crispy and the filling bubbly. The Perfect Peach Pie lasts a few days in the fridge. If stored correctly, it remains fresh for about 3 to 4 days. If you freeze it, you can extend its life to around 3 months. Just remember, the sooner you eat it, the better it tastes! Yes, you can use frozen peaches for your pie. They are a great option when fresh peaches are not available. To prepare frozen peaches, let them thaw and drain excess water. You may need to adjust the sugar and cornstarch in your recipe. Frozen peaches can also give a different texture, but they still taste great! To keep your crust crispy, try these tips: - Blind bake the crust before adding the filling. This means baking it without the filling for a short time. - Use a thickener like cornstarch. This helps absorb juices from the peaches. - Cool the filling slightly before pouring it into the crust. This step helps prevent sogginess. If your pie is too runny, here are some fixes: - Add more cornstarch to thicken the filling. Mix it with sugar before adding. - Bake it longer to evaporate excess liquid. Keep an eye on the crust to avoid burning. - If already baked, put it back in the oven for a short time. A higher temperature can help thicken the filling. - Lastly, serve the pie with a scoop of ice cream to balance the texture. For more details, check the Full Recipe for The Perfect Peach Pie! In this blog post, we explored how to craft the perfect peach pie. We discussed key ingredients like fresh peaches and sugar. I shared tips on choosing and preparing your peaches. You learned how to assemble and bake your pie, plus tricks for a flaky crust. I also covered variations for gluten-free and vegan options. Finally, I provided storage tips and answered common questions. With these insights, you can enjoy a delicious peach pie any time!

The Perfect Peach Pie

Discover how to make The Perfect Peach Pie with this delightful recipe that transforms fresh peaches into a sweet, gooey filling encased in a flaky crust. With easy step-by-step instructions, you’ll learn to create a pie that's bursting with flavor and perfect for any occasion. Whether it's a summer picnic or a cozy family dinner, this dessert will be a hit! Click to explore the full recipe and impress your guests!
Print Recipe Pin Recipe

Ingredients
  

6 cups fresh peaches, peeled and sliced

1 cup granulated sugar

1 tablespoon lemon juice

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1 tablespoon unsalted butter, diced

1 recipe unbaked pie crust (store-bought or homemade)

1 egg (for egg wash)

1 tablespoon milk (for egg wash)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the sliced peaches, sugar, lemon juice, cornstarch, cinnamon, and nutmeg. Gently toss until the peaches are well coated with the mixture. Allow it to sit for about 15 minutes to release their juices.

      Roll out your pie crust and fit it into a 9-inch pie pan, pressing it gently. Trim any excess crust around the edges, leaving a bit overhang.

        Pour the peach filling into the pie crust, ensuring it's evenly distributed. Dot the filling with small pieces of the diced butter for an added richness.

          Roll out the second pie crust and either place it directly over the filling or cut it into strips to create a lattice top. If using a full crust, cut a few slits to allow steam to escape.

            Crimp the edges of the crusts together to seal.

              In a small bowl, whisk together the egg and milk. Brush this mixture over the crust for a nice golden finish.

                Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

                  Remove the pie from the oven and allow it to cool for at least an hour before slicing.

                    Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 8

                      - Presentation Tips: Serve warm or at room temperature with a scoop of vanilla ice cream on the side. You can garnish the pie with fresh mint leaves for a nice touch!