If you’re dreaming of the perfect way to celebrate summer’s sweetest bounty, look no further than this Fresh Peach Pie Recipe: A Sweet Summer Dessert Recipe. Bursting with juicy peaches and wrapped in a flaky, golden crust, this pie is the ultimate comfort food on warm days. Every bite offers a harmonious blend of tartness, sweetness, and warming spices, making it an irresistible treat that feels both homey and a little bit special. Whether you’re sharing with friends or savoring solo, this recipe brings sunshine to your table year after year.
Ingredients You’ll Need
Gathering the right ingredients for this pie is straightforward, yet each one plays a vital role in making the flavors sing. From the fresh peaches that star in the filling to the pinch of cinnamon and nutmeg that deepen the sweetness, every component is essential. These simple, wholesome ingredients combine to create that melt-in-your-mouth texture and vibrant flavor that make this dessert unforgettable.
- 6 to 7 medium peaches: Choose ripe but firm peaches for the best texture and sweetest flavor.
- ¾ cup granulated sugar: Balances the natural tartness of peaches while helping to create a luscious syrup.
- ¼ cup all-purpose flour: Thickens the juicy filling so it sets beautifully once baked.
- 1 tablespoon lemon juice: Adds a bright citrus note to enhance the peach flavor and prevent browning.
- 1 teaspoon vanilla extract: Brings a subtle warmth and depth to the filling’s sweetness.
- ½ teaspoon ground cinnamon: Lends a comforting spiced aroma that complements the peaches perfectly.
- ⅛ teaspoon ground nutmeg (optional): Adds a hint of earthiness that elevates the overall flavor profile.
- Pinch of salt: Enhances and balances all the flavors in the pie.
- 2 pie crusts: Use a store-bought or homemade crust for that tender, flaky base and lid.
- 1 egg, beaten: Used for the egg wash that gives the crust its irresistible golden sheen.
- 1 tablespoon coarse sugar (optional): Sprinkled on top for a lovely crunchy finish.
How to Make Fresh Peach Pie Recipe: A Sweet Summer Dessert Recipe
Step 1: Prepare the Oven and Base Crust
Start by preheating your oven to a toasty 200°C (400°F). If you’re making pie dough from scratch, roll out the bottom crust and gently fit it into your pie dish. Pop it into the fridge while you prep the filling to keep it firm and ready for a perfect bake later on.
Step 2: Peel and Slice the Peaches
Peeling peaches can be tricky, but here’s a neat trick: score a small “X” on the bottom of each peach, then dunk them in boiling water for about 30 seconds before transferring them to an ice bath. The skins will come right off, leaving bright, juicy slices that are ready to be transformed into pie magic.
Step 3: Mix the Filling
In a large bowl, toss the sliced peaches with sugar, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla. This blend not only sweetens but also thickens and spices the fruit for a luscious filling. Let it rest for 10 minutes to awaken the natural juices and marry the flavors beautifully.
Step 4: Assemble the Pie
Pour your fragrant peach mixture into the chilled bottom crust. Adding a few small patches of butter on top isn’t required but will melt during baking, enriching the flavor and giving the filling a silky texture everybody will adore.
Step 5: Add the Top Crust
Roll out the top crust and lay it gently over the filling. You can keep it classic with a full crust, get creative with a lattice pattern, or cut out fun shapes for a rustic touch. Press and crimp the edges to seal everything inside and trim any extra dough for clean lines.
Step 6: Egg Wash and Sugar Sprinkle
Brush the top crust with the beaten egg wash to gift your pie a glossy, golden finish. If you love a bit of sparkle, sprinkle coarse sugar over the top, adding a tiny crunch that elevates every bite.
Step 7: Vent and Bake
Cut a few small slits into the crust to allow steam to escape during baking, then set your pie on a baking sheet to catch any sweet drips. Bake for 45 to 50 minutes, or until the crust is a gorgeous golden brown and the filling bubbles invitingly. If you notice the crust browning too quickly, cover the edges with foil or a pie shield to prevent burning.
Step 8: Cool Before Serving
Let your pie cool on a wire rack for at least two hours before slicing. This patience allows the filling to settle perfectly, so every slice cuts cleanly without spilling, ready to be enjoyed with that dreamy peach flavor front and center.
How to Serve Fresh Peach Pie Recipe: A Sweet Summer Dessert Recipe
Garnishes
A dollop of freshly whipped cream or a scoop of vanilla ice cream is the ultimate finishing touch here. The creamy coldness pairs spectacularly with the warm, spiced peach filling. You can also sprinkle a pinch of cinnamon or a drizzle of honey on top for added flair and flavor.
Side Dishes
While this pie is often a showstopper on its own, serving it alongside a simple green salad with citrusy vinaigrette can balance the sweetness for a light summer meal. For a more indulgent experience, pair it with a cup of freshly brewed coffee or a fruity iced tea to complement the pie’s summery vibe.
Creative Ways to Present
Try serving individual slices in parfait glasses layered with whipped cream and crushed cinnamon cookies for a stunning dessert presentation. Or, for a charming twist, bake mini versions of this Fresh Peach Pie Recipe: A Sweet Summer Dessert Recipe in individual ramekins, perfect for sharing and delighting guests.
Make Ahead and Storage
Storing Leftovers
Leftover pie should be wrapped tightly with plastic wrap or stored in an airtight container in the refrigerator. This keeps the crust crisp and the filling fresh for up to four days—perfect for enjoying a slice or two without any stress.
Freezing
You can freeze the pie either pre-baked or after baking. Wrap tightly with foil and plastic wrap to prevent freezer burn. When you’re ready to enjoy, thaw overnight in the fridge and reheat briefly in the oven to restore crispness. This Fresh Peach Pie Recipe: A Sweet Summer Dessert Recipe keeps well and can be a lifesaver for last-minute dessert needs.
Reheating
Heat your pie slices in a preheated oven at 175°C (350°F) for about 10 to 15 minutes. This warms the filling and refreshes the flaky crust beautifully. Avoid microwaving if possible, as it tends to make the crust soggy.
FAQs
Can I use frozen peaches for this pie?
While fresh peaches are ideal for the best texture and flavor, frozen peaches can be used in a pinch. Just be sure to thaw and drain them well to prevent excess moisture from making the filling too watery.
How can I prevent the bottom crust from becoming soggy?
To keep your crust crisp, blind bake the bottom crust for about 10 minutes before adding the filling. You can also sprinkle a thin layer of ground nuts or breadcrumbs on the crust to absorb excess juices.
Is there a way to make this pie vegan?
Absolutely! Use a dairy-free pie crust and replace the egg wash with a mixture of plant-based milk and maple syrup for that beautiful golden color. Omit the butter or use a vegan butter substitute for dotting the filling.
What if my peaches are not very sweet?
If your peaches are on the tart side, simply adjust the sugar slightly to taste. Remember that the sugar also helps thicken the filling, so don’t reduce it too much. Adding a bit more vanilla or a touch of honey can also balance flavors nicely.
Can I make the pie crust from scratch?
Yes! Homemade pie crust adds a wonderful buttery flavor and flakiness. Use your favorite recipe and chill the dough well for best results. It’s worth the extra effort for such a special dessert.
Final Thoughts
There’s something truly magical about this Fresh Peach Pie Recipe: A Sweet Summer Dessert Recipe — it’s easy enough to make any weekend but special enough to impress at holidays or gatherings. I encourage you to give this recipe a try and enjoy the joy of summer in every delicious slice. Once you do, it might just become your go-to dessert for peach season year after year!
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Fresh Peach Pie Recipe: A Sweet Summer Dessert Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes plus 2 hours cooling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Fresh Peach Pie recipe is a delightful summer dessert featuring juicy, ripe peaches baked in a flaky, buttery pie crust. Sweetened with sugar and lightly spiced with cinnamon and nutmeg, this pie is perfect for warm weather gatherings or a comforting treat. The recipe includes simple steps to prepare the peaches and assemble a classic double-crust pie with an optional lattice top and coarse sugar sprinkling for a golden finish.
Ingredients
Filling
- 6 to 7 medium peaches (about 1.2 kg), peeled and sliced
- ¾ cup (150g) granulated sugar
- ¼ cup (30g) all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg (optional)
- Pinch of salt
Pie Crust
- 2 pie crusts (store-bought or homemade), one for the base and one for the top
- 1 tablespoon small pieces of butter (optional, for dotting filling)
Topping
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F). Roll out the bottom pie crust and fit it into your pie dish. If using homemade dough, refrigerate it while preparing the filling to keep it firm.
- Peel and Slice Peaches: To easily peel peaches, score the bottoms with an ‘X’ and blanch them in boiling water for 30 seconds. Then, immediately transfer them to an ice bath. The skins should slip off quickly. Slice the peeled peaches evenly.
- Prepare Filling: In a large mixing bowl, combine the sliced peaches, granulated sugar, all-purpose flour, lemon juice, ground cinnamon, optional nutmeg, salt, and vanilla extract. Toss the ingredients gently to coat the peach slices evenly. Let the mixture sit for about 10 minutes so the juices can develop, enhancing the flavor and aiding the setting of the filling.
- Fill the Pie: Pour the peach mixture into the prepared pie crust. If desired, dot the filling with small pieces of butter to add richness and flavor.
- Top Crust: Roll out the second pie crust and place it over the filling. You can choose a classic full crust, create a lattice pattern, or use cut-outs for a rustic appearance. Crimp and seal the edges of the crust, trimming any excess dough for a neat finish.
- Apply Egg Wash: Brush the top crust with the beaten egg to promote a beautiful golden and glossy finish during baking. Sprinkle coarse sugar on top if you want extra sparkle and a crunchy texture.
- Vent Pie: Cut a few slits into the top crust to allow steam to escape during baking. Place the pie on a baking sheet to catch any potential drips.
- Bake the Pie: Bake in the preheated oven for 45 to 50 minutes or until the crust turns golden brown and the filling is bubbling. If the crust edges brown too quickly, shield them with foil or a pie crust protector to prevent burning.
- Cool and Serve: Remove the pie from the oven and place it on a wire rack. Allow it to cool for at least 2 hours so the peach filling can thicken and set properly before slicing and serving.
Notes
- Blanching peaches helps remove skin easily and enhances texture in the pie.
- Letting the filling rest allows the juices to thicken with the flour, preventing a runny pie.
- Using coarse sugar on the top crust adds a pleasant crunch and shimmer.
- Cover crust edges with foil if baking causes excessive browning.
- Cool the pie completely to avoid runny slices and ensure optimal flavor.
