Introduction
There’s nothing quite like a classic peach pie made with ripe, fresh peaches at the height of summer. This recipe celebrates the natural sweetness and floral aroma of the fruit with just the right amount of spice. You’ll love the contrast of the flaky, buttery crust with the tender, juicy filling.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Ingredients
- 5-6 peaches ( , peeled )
- 1/2 cup sugar
- 3-4 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter
- 2 premade pie crusts
- 1 egg (, lightly beaten)
- raspberry sauce (, for serving, optional )
- vanilla bean ice cream (, for serving, optional )
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the peeled peaches into approximately 1/2-inch thick slices.
- In a large bowl, gently toss the peach slices with the sugar, 3 tablespoons of cornstarch, cinnamon, nutmeg, and lemon juice. Let the mixture sit for 10 minutes to draw out juices. If the peaches are very juicy, you may add the remaining 1 tablespoon of cornstarch.
- Place one premade pie crust into a 9-inch pie dish, pressing it gently into the bottom and sides.
- Pour the peach filling into the crust-lined pie dish. Dot the top of the filling with small pieces of the unsalted butter.
- Place the second premade pie crust over the filling. Trim and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Brush the top crust lightly with the beaten egg.
- Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes at 425°F.
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 25-30 minutes, or until the crust is golden brown and the filling is bubbling through the vents.
- Let the pie cool on a wire rack for at least 3-4 hours before slicing to allow the filling to set. Serve with optional raspberry sauce and vanilla bean ice cream.
Variations
- Lattice Top: For a beautiful presentation, weave the top crust into a lattice pattern instead of a full crust.
- Sugar Sprinkle: Before baking, sprinkle coarse or turbinado sugar over the egg-washed crust for extra sweetness and crunch.
- Cinnamon-Sugar Top: Mix a teaspoon of sugar with a pinch of cinnamon and sprinkle it on the crust for a spiced finish.
- Mini Pies: Use a muffin tin and round cutters to turn your pie dough and filling into individual hand pies.
Tips for Success
- Thicken the Filling: Letting the peach-sugar mixture sit before assembling is crucial. It releases juice so you can gauge if you need the full 4 tablespoons of cornstarch for a perfect set.
- Prevent a Soggy Bottom: Baking the pie on a preheated baking sheet helps ensure the bottom crust cooks through and becomes crisp.
- Cool Completely: Resisting the urge to slice the pie while it’s warm is the key to neat slices. The filling continues to thicken as it cools.
- Peach Peel Trick: To peel peaches easily, score an “X” on the bottom and blanch in boiling water for 30 seconds, then transfer to an ice bath.
Storage & Reheating
Store leftover pie, covered at room temperature, for up to 2 days, or refrigerate for up to 5 days. To reheat, place individual slices in a 350°F oven for 10-15 minutes until warm to help crisp the crust back up.
FAQ
Can I use frozen peaches?
It’s best to stick with fresh peaches for this recipe, as frozen peaches release too much water and can lead to a soggy crust and runny filling.
How do I know when the pie is done?
The pie is done when the crust is deeply golden brown and the filling is actively bubbling through the slits in the top crust.
Why is my filling runny?
This is usually due to not using enough cornstarch for the juiciness of your peaches or slicing into the pie before it has fully cooled and set.
Do I have to peel the peaches?
Yes, peeling is recommended for the best texture. The skins can become tough and separate from the fruit during baking.
Can I make this pie ahead of time?
Yes, you can assemble the pie and refrigerate it unbaked for up to a day, or freeze it. Add 5-10 minutes to the bake time if baking straight from the fridge.
What’s the best way to reheat a whole pie?
Cover the pie loosely with foil and reheat in a 350°F oven for about 20-25 minutes, until warmed through.