Peach Pie
It’s easy to make a homemade peach pie using this peach pie recipe that includes fresh peaches, warm spices and a flaky crust.
Equipment
Ingredients
- 1 double pie crust click for recipe
- 1 egg beaten and mixed with 1 tablespoon water for egg wash
- 5 cups peaches peeled and sliced
- 1 cup granulated sugar
- ¼ cup all purpose flour or cornstarch for gluten free
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 425°F/220°C
- Roll out half of the pie dough into a 12 inch circle. Place in a 9 inch pie dish. Brush the pie crust with an egg wash using a pastry brush (this will prevent the bottom of the pie from getting soggy). Put in the fridge.
- In a large bowl combine the peaches with sugar, and let them sit for 30 minutes–1 hour. Discard the juices using a colander.
- In a bowl, combine the flour with salt, cinnamon, and nutmeg. Add the peaches, lemon juice, and vanilla, and toss together. That’s your filling.
- Add the filling to the pie dish, and put back in the fridge while you finish the crust.
- Roll the remaining dough into a 12-inch circle. Using a pastry wheel or pizza cutter, cut the dough into long strips. Make a lattice top by arranging the strips over the pie and weaving them. Check out my How to Lattice a Pie tutorial for more details. Trim any excess dough and crimp the edges. The design I did here is by cutting half of the strips into 1-inch strips, and the other half into ½ inch strips.
- Make an egg wash by whisking together one egg and a tablespoon of water (same that you used to brush the inside of the pie crust). Brush over the top of the pie using a pastry brush.
- Bake the pie for 20 minutes at 425°F/220°C, then reduce the heat to 375°F/190°C and continue baking for 30 minutes. After baking, allow the pie to cool down for at least three hours before serving.
- Serve with a scoop of ice cream.
Notes
- Canned peaches can be substituted for fresh peaches, the flavor will be a bit different and you have to make sure to drain or rinse any syrup before using.
- Storing: Wrap well with plastic wrap and store in the fridge for up to 5 days, if it lasts that long.
- Nutrition: Calculated per slice without ice cream. This is a rough estimate calculated using an online calculator.
Nutrition
Calories: 170kcal | Carbohydrates: 32g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 112mg | Potassium: 146mg | Fiber: 1g | Sugar: 22g | Vitamin A: 229IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/peach-pie/