Peach Pie
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This Peach Pie is the real deal. It’s a slice of summer sunshine baked into a flaky, golden crust. Bursting with sweet, juicy peaches (because fresh, seasonal ingredients matter!), this pie is as easy to make as it is impossible to resist. Easy enough for a weeknight but impressive enough to grace any potluck or family gathering, this pie is a guaranteed crowd-pleaser. The secret’s in the filling – a touch of citrus brightens things up, while warm spices add a touch of sophistication. Top it with a scoop of vanilla ice cream for the ultimate indulgence. This recipe is your ticket to a memorable dessert that celebrates the best of summer’s bounty.
Why You’ll Love Peach Pie
- Easy to Make: This recipe is straightforward, making it accessible for bakers of all skill levels.
- Delicious and Sweet: The natural sweetness of the peaches combined with sugars creates a perfect balance of flavors.
- Perfect for Any Occasion: From casual family dinners to special celebrations, this pie fits any event.
- Great Use of Fresh Produce: Ideal for utilizing fresh, in-season peaches or even frozen ones when fresh aren’t available.
- Versatile Serving Options: Enjoy it warm with ice cream or at room temperature with a dollop of whipped cream.
Ingredients Needed To Make Peach Pie
- Fresh or frozen peach slices
- Water
- Fresh orange juice
- Sugar
- Light brown sugar, packed
- Cornstarch
- Cinnamon
- Nutmeg
- Double pie crust (store-bought or our homemade flaky pie crust)
- Egg Wash (1 egg + 2 tbsp water, mixed well)
Before You Get Started: A couple notes to help you get the best results
How To Make Peach Pie
- In a bowl, mix water and cornstarch until a slurry is made.
- Place a large stockpot over medium heat. Add peaches, orange juice, cinnamon, nutmeg, sugars, and the cornstarch slurry to the pot. Cook for 10 minutes or until the sauce thickens. Allow to cool completely.
- Preheat the oven to 425 degrees. Line a deep dish 9″ pie dish with the first crust. Place the pie dish on a cookie sheet for potential spills.
- Pour the cooled peach filling into the crust. Top with another crust. Create a design or cut slits for steam release.
- Brush the top with an egg wash, sprinkle sugar, and bake for 15 minutes at 425 degrees. Reduce the heat to 375 and bake for an additional 35 minutes. If the edges get too brown, wrap with aluminum foil.
- Remove from the oven. Allow the pie to rest until cooled completely. Enjoy!
Variations & Substitutions
- Add Fresh Berries or Apples: Enhance the filling with a handful of fresh berries or diced apples for added complexity.
- Sprinkle Chopped Nuts: Add a crunchy texture by sprinkling chopped almonds or pecans on top.
- Citrus Substitutions: Swap orange juice with lemon or lime juice for a different citrus flavor.
- Serving Suggestions: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious treat.
Commonly Asked Questions
Can I use frozen peaches for this pie?
Yes, frozen peaches work well; just be sure to thaw and drain excess liquid before using to avoid a soggy pie.
Can I make the pie crust from scratch?
Absolutely! You can make a homemade pie crust or use store-bought for convenience.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
How do I prevent the pie crust from getting too brown?
If the edges start browning too quickly, cover them with aluminum foil during baking.
Can I substitute orange juice with another citrus juice?
Yes, you can experiment with lemon or lime juice for a different citrus flavor.
How do I store leftover peach pie?
Store leftover peach pie covered in the refrigerator for up to 4 days. You can reheat slices in the oven or microwave.
Can I freeze peach pie?
Yes, you can freeze baked peach pie. Wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to 3 months.
How do I know when the pie is done?
The pie is done when the crust is golden brown, and the filling is bubbling. Using a thermometer, the internal temperature should reach at least 165°F.
This recipe is your ticket to pure peachy perfection – a nostalgic treat that’s all grown up. Top it with a scoop of vanilla ice cream for the ultimate indulgence (because, let’s face it, grown-ups like dessert too!).
Peach Pie
Equipment
- Deep dish 9″ pie dish
- Aluminum foil
Ingredients
- 5 cups fresh or frozen peach slices
- ¼ cup water
- ¼ cup fresh orange juice
- ⅓ cup sugar + 1 tsp for topping the crust
- ⅓ cup light brown sugar packed
- 2 tbsp cornstarch
- ½ tsp cinnamon
- ¼ tsp nutmeg
- *Double pie crust or homemade flaky pie crust
- *Egg Wash 1 egg + 2 tbsp water, mixed well
Instructions
- Prepare Peach Filling: In a bowl, mix water and cornstarch until a slurry is made. Place a large stockpot over medium heat. Add peaches, orange juice, cinnamon, nutmeg, sugars, and the cornstarch slurry to the pot. Cook for 10 minutes or until the sauce thickens. Allow to cool completely.
- Preheat and Line: Preheat the oven to 425 degrees. Line a deep dish 9″ pie dish with the first crust. Place the pie dish on a cookie sheet for potential spills.
- Fill and Top: Pour the cooled peach filling into the crust. Top with another crust. Create a design or cut slits for steam release.
- Egg Wash and Bake: Brush the top with an egg wash, sprinkle sugar, and bake for 15 minutes at 425 degrees. Reduce the heat to 375 and bake for an additional 35 minutes. If the edges get too brown, wrap with aluminum foil.
- Rest and Enjoy: Remove from the oven. Allow the pie to rest until cooled completely. Enjoy!
Notes
- Add a handful of fresh berries or diced apples to the peach filling for added complexity.
- Sprinkle chopped nuts, such as almonds or pecans, on top for a crunchy texture.
- Serve the pie with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat.
