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
Scale
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
- â…› 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.
