Cut yourself a sweet slice of summer with this delicious Peach Pie recipe!
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Okay, so I get that peach pie is nothing new. In fact, I read somewhere that people have been making variants of this pie for close to 200 years. But truthfully, I wasn’t aware it was a thing. Peach cobbler? Sure, that’s a thing. But peach pie? I didn’t know. Well, forgive my ignorance because I’m officially a peach pie fan now. It’s the perfect summer dessert!
This peach pie boasts a flaky, buttery crust and a juicy filling. Every bite bursts with a sweet and slightly tart flavor courtesy of the fresh peaches. This recipe also calls for cinnamon and nutmeg, two of my favorite spices. They add a lovely aromatic flavor to the pie. While this peach pie is delicious warm, I like to eat it cold on hot summer days, topped with a scoop of ice cream!
Is Peach Pie Healthy?
First, the good news: Peaches are rich in vitamins A and C, both essential antioxidants supporting general immune health. Yay! Now, the bad news. Peach pie is loaded with sugar and calories. Personally, I think that’s okay, especially for dessert. You could make little tweaks, like reducing the sugar and butter. But keep in mind this will affect the overall taste and texture of the pie. However, making this pie vegan is pretty easy. Simply substitute the butter with coconut oil or a vegan butter alternative and use canola oil for a faux egg wash.
When you can’t find ripe peaches…
Ever go to the grocery store to find the peaches insanely underripe? This happens more often than not in my neck of the woods, and I’m not sure why. But don’t worry—I have a quick fix. I place the peaches in a paper bag at room temperature. After a couple of days, the peaches should be ripe and juicy! Give it a try, and let me know in the comments if it works for you.
INGREDIENTS
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1/2 teaspoon salt
- 6-8 tablespoons ice water
- 5-6 cups fresh peaches, peeled and sliced
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 egg, lightly beaten for egg wash
- 1 tablespoon coarse sugar, for sprinkling
INSTRUCTIONS
Prepare Dough
Combine flour, butter, salt, and water; chill.
Assemble Pie
Roll out the crust, add the filling, and top with lattice.
Bake
Bake until golden; cool before serving.
Devour!
FAQs & Tips
You can make the dough and filling ahead of time, but store them separately in your fridge (up to 2 days) until you’re ready to bake the pie. Leftovers will last about a day at room temp or up to 5 days in the fridge.
Yep! I do this all the time. Just leave the top crust out and bake as directed.
Try mixing in a little more flour (or cornstarch). This should help thicken it. But do this before adding it to the crust. In the past, I’ve also pre-cooked the filling on the stove to help reduce excess liquid. Either method works!
Serving Suggestions
I like my peach pie with a generous scoop of ice cream or a dollop of my homemade whipped cream and a drizzle of Caramel Sauce. Or, for something more decadent, try this Cream Cheese Crêpe Filling. Yeah, it’s made for crêpes, but I’m telling you, it tastes just as good on pie! You can also enjoy it with fresh berries or a light fruit-forward Frozen Yogurt.
Looking for more summery desserts? Strawberry Cobbler is always a crowd favorite. Also, I never say no to a Blueberry Scone with my coffee!
Classic Peach Pie
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter chilled and diced
- 1/2 teaspoon salt
- 6-8 tablespoons ice water
- 5-6 cups fresh peaches peeled and sliced
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 egg lightly beaten for egg wash
- 1 tablespoon coarse sugar for sprinkling
Instructions
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In a large bowl, combine 2 1/2 cups flour and 1/2 teaspoon salt. Cut in chilled butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
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Preheat oven to 425°F. Roll out half of the dough to fit a 9-inch pie plate. Place crust in pie plate and trim the overhang.
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In a large bowl, mix sliced peaches, granulated sugar, 2 tablespoons flour, cinnamon, nutmeg, and lemon juice. Pour into the pie crust.
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Roll out the remaining dough to create a lattice top. Trim, seal, and flute edges. Brush with beaten egg and sprinkle with coarse sugar.
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Bake in the preheated oven for 45-50 minutes, or until crust is golden brown and filling is bubbly. Cool on a wire rack before serving.
Nutrition
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