“Experience the perfect balance of sweet and tangy with this homemade Peach Pie recipe. Bursting with fresh, juicy peaches wrapped in a flaky, golden crust, it’s a classic dessert that captures the essence of summer. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this peach pie is always a crowd favorite!”
Ingredients You’ll Need for Peach Pie
For the Filling:
- 6 cups fresh peaches, peeled and sliced
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, cold and cubed
- 1/4 cup cold water
- 1 tablespoon apple cider vinegar
How to Make Peach Pie
1. Prepare the Pie Crust:
In a large mixing bowl, combine the flour, salt, and sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Slowly add cold water and vinegar, mixing until the dough holds together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Peach Filling:
In a large bowl, toss the sliced peaches with granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Let the mixture sit for 15-20 minutes to allow the juices to develop.
3. Assemble the Pie:
Preheat your oven to 375°F (190°C). Roll out one disc of chilled pie dough and fit it into a 9-inch pie pan. Trim the edges to remove excess dough. Pour the prepared peach filling into the crust, spreading it evenly.
4. Top the Pie:
Roll out the second disc of pie dough and carefully place it over the peaches. Pinch the edges together to seal the pie. Cut slits in the top crust to allow steam to escape.
5. Bake the Pie:
Place the pie on a baking sheet lined with parchment paper to catch any juices that may overflow. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
6. Cool and Serve:
Allow the pie to cool for at least 2 hours before serving to set the filling. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
Why This Recipe Works
- Fresh and Flavorful Filling: Sweet, juicy peaches are perfectly enhanced with just the right amount of spices.
- Flaky Pie Crust: The combination of cold butter and a touch of vinegar creates a tender, flaky crust every time.
- Easy and Customizable: Adjust the spices to suit your taste, or add a pinch of almond extract for a unique twist.
Serving Suggestions for Peach Pie
- Top with a scoop of vanilla ice cream for a classic pairing.
- Drizzle with caramel sauce or fresh peach glaze for added sweetness.
- Enjoy a slice alongside a crisp green salad for a light dessert option.
Pro Tips for Perfect Peach Pie
- Use Fresh or Frozen Peaches: If fresh peaches aren’t available, frozen ones work just as well. Thaw them and drain excess juice before using.
- Chill the Dough: Keeping the pie crust and filling cold before baking ensures a flaky and delicious crust.
- Avoid Overbaking: Check for doneness at the lower end of the baking time to avoid a dry crust.
Storage and Reheating
- Refrigeration: Store leftover pie in an airtight container or covered with plastic wrap for up to 3 days.
- Freezing: Wrap the entire pie tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- Reheating: Warm slices in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
