Classic Peach Pie is the proper summer time dessert… juicy peaches, heat spices, and a buttery, flaky pie crust that’s baked till it’s golden brown and bubbly. Top it off with vanilla ice cream and it’d simply be the perfect factor you’ve ever eaten.
The Very Best Homemade Peach Pie
Pie has at all times been certainly one of my very favourite desserts. Apple, blueberry, pumpkin… I actually love all of them. But if I had to decide on one to eat for the remainder of my life- peach would come out on high. There is simply one thing particular about home made peach pie, particularly when peaches are in season!
Made with contemporary, juicy peaches, simply the appropriate mixture of heat spices, and the perfect flaky pie crust- my Homemade Peach Pie is absolute pie perfection. Not too candy and bursting with taste, that is one recipe that you’ll want to flip to many times.
Ingredients You’ll Need to Make Peach Pie:
- Peaches
- Sugar
- Flour
- Lemon Juice
- Cinnamon
- Nutmeg
- Vanilla Extract
- Pie Crust
How to Make Homemade Peach Pie:
- Prepare your pie crust. This is my very favourite pie crust recipe. You may also use store-bought pie dough.
- Peel and slice your peaches. Blanch your peaches in boiling water for 1 minute, then instantly place them in a bowl of ice water. The skins will slide proper off. Remove the pits and slice.
- Mix the pie filling. Place your sliced peaches right into a giant bowl. Add the sugar, flour, lemon juice, vanilla extract, and spices. Toss to mix.
- Assemble the pie. Pour the pie filling into your pie plate that has been lined with the underside crust. Add the highest crust. You can do a lattice high, or a full-crust with cuts to launch the steam.
- Bake your pie. I like to begin baking at 425 levels. This helps to make sure that you get a totally baked crust on the underside, and a pleasant golden shade on high. After 20 minutes, decrease the temperature to 375 levels and bake a further 40-50 minutes or till golden brown and bubbly.
- Allow to chill. Let your pie sit at room temperature for an hour or two to permit the filling to arrange earlier than serving.
Tips & Suggestions
Fresh or frozen? We want utilizing contemporary peaches on this pie, however that may be a very quick window of time and this pie is just too scrumptious to solely get pleasure from for one month out of the yr. Frozen peaches work nice as a back-up when peaches are usually not in season.
Try a scrumptious streusel topping. Try skipping the highest crust and including a streusel topping as a substitute! In a medium bowl mix 2/3 cup brown sugar, 3/4 cup flour, and three/4 cup oats. Toss to mix, then minimize in 1 stick of chilly butter till the combination resembles coarse crumbs. Sprinkle over the peach pie filling earlier than baking as directed within the recipe.
Storing leftover pie. Store leftover peach pie, loosely lined, at room temperature for as much as 2 days. For longer storage, wrap with foil and retailer within the fridge for as much as one week.
More Delicious Pie Recipes:
Classic Peach Pie Recipe
Classic Peach Pie is the proper dessert for heat summer time evenings made with juicy peaches, heat spices like cinnamon and nutmeg and baked in a flaky crust till the filling is bubbly and the crust is golden brown.
Servings: 8 servings
Calories: 256kcal
Topping
- 1 giant egg
- 1 tablespoon chilly water
- course sugar elective
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Preheat your oven to 425℉. Prepear a double pie crust utilizing our Buttery Homemade Pie Crust Recipe. Follow the steps simply till you set the discs of dough within the fridge. Let them chill within the fridge for no less than an hour.
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To simply take away the skins out of your peaches, blanch them by inserting in a pot of boiling water for about 1 minute. Immediately take away and place in a bowl of ice water. The skins ought to slide proper off. Slice peaches and place in a medium mixing bowl. Add lemon juice and vanilla extract and gently stir to mix.
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In a small bowl, whisk collectively sugar, flour, cinnamon, and nutmeg. Pour on high of the peaches and gently stir to mix.
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Remove pie dough from the fridge and roll out one of many discs of chilled dough right into a circle that’s about 12 inches in diameter. Carefully switch to a 9-inch pie plate, gently urgent the dough till it’s clean across the base of the pie plate. Pour your peach filling into the dish and unfold evenly.
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Now you can begin on the highest lattice crust. Remove the opposite disc of chilled dough from the fridge and roll it out right into a circle that’s about 12 inches in diameter (the identical as the underside crust) Using a pizza cutter (that is one of the best ways to get even strips), minimize 10 even strips of dough which are about 1-inch vast. You could make a fair lattice with these, or you’ll be able to minimize 4 of the strips in half once more to create a extra attention-grabbing lattice. Carefully thread the strips of dough over and underneath each other on high of the filling to create a lattice. Trip the surplus dough across the edges of the pie after which flute the sides together with your fingers or use a fork to press them across the fringe of the pie dish.
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In a small bowl, whisk collectively the egg and chilly water. Using a pastry brush, brush the highest of the pie crust with the egg wash. Sprinkle with course sugar so as to add a bit of additional contact.
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Place the pie in your preheated oven and bake at 425℉ for 20 minutes. I wish to put a baking sheet lined in foil underneath the pie to catch any drips. After 20 minutes, cut back the oven temperature to 375℉ and bake 40-50 minutes longer. You can place a pie defend or tin foil on the sides of the pie to forestall them from browning an excessive amount of. The pie is completed when the filling is effervescent throughout and the highest crust a pleasant golden brown. Remove the pie from the oven and place on a cooling rack.
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Peach pie wants to chill at room temperature for 2-3 hours for the filling to thicken. If you slice the pie when it’s heat, it will likely be too juicy and spill throughout your plate. Once cooled, slice and serve with vanilla ice cream. Enjoy!
*Fresh peaches are finest, but when peaches aren’t in season you need to use frozen.
Calories: 256kcal | Carbohydrates: 44g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 131mg | Potassium: 226mg | Fiber: 3g | Sugar: 25g | Vitamin A: 524IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 2mg
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Natalie Monson
I’m a registered dietitian, mother of 4, avid lover of meals and powerful promoter of wholesome habits. Here one can find plenty of scrumptious recipes filled with fruits and veggies, suggestions for getting your children to eat higher and turn out to be intuitive eaters and plenty of assets for feeding your loved ones.