Peach Pie is fresh and a traditional dessert just like Grandma used to make. I like to eat mine warm with a nice scoop of vanilla ice cream on top.
WHAT YOU’LL NEED
Pie Crust – premade or store bought
Peaches – fresh is best but frozen and thawed would also work
Lemon Juice – fresh squeezed or bottled
Sugar – Granulated and light brown sugar
Spices – Cinnamon, Nutmeg, Salt, Cornstarch
STEP BY STEP INSTRUCTIONS
Step 1. Preheat the oven to 400 degrees.
Step 2. Unroll the pie crust. Place 1 pie crust into the pie dish and set aside.
Step 3. Using a large bowl, mix your peach slices with lemon juice. Mix in the sugar, brown sugar, cinnamon, nutmeg, salt and cornstarch.
Step 4. Spoon the peach mixture into the pie shell.
Step 5. Unroll the remaining pie dough and cut into 12 strips. Lay half of the strips horizontally. Gently fold back the strips in half. Working from the middle of the pie to the edge, lay a vertical strip down the middle.
Step 6. Fold back over every other one of the horizontal strips. Lay another piece of pie crust vertically. Fold back over the other strips so that they are flat and fold the first strips back in half.
You’re going to continue to do this till you have a lattice crust.
Step 7. Brush the top of the pie crust with an egg bath. Bake in the oven for 30-40 minutes or until the pie filling is starting to bubble. Remove from the oven and allow to cool completely. Cut and serve with ice cream or fresh whipped cream!
TIPS AND FAQS
If you are using frozen peaches be sure to allow them to thaw before mixing your ingredients. Frozen peaches would change your baking time and could possibly allow your pie crust to burn.
If you are using homemade pie crust make sure that it is well chilled before you start to make your pie. A well chilled pie crust is always important when pie baking.
An egg bath is also called an egg wash. To make an egg wash all you need to do is crack a raw egg and scramble it with a fork. You could also use only the whites of the egg if you would like. Brush the top of the pie with your egg bath to help your pie crust to brown.
HOW LONG TO STORE THE PIE?
Store your Peach Pie in the refrigerator for up to 5 days. You can loosely cover your pie with foil or plastic wrap to keep it fresh. Or you could store your pie in the freezer tightly wrapped in foil and plastic wrap for up to 4 months.
RELATED RECIPES
Peach Pie
Equipment
- 1 9 inch round pie pan
Ingredients
- 2 pie crusts
- 7 peaches fresh
- 1 tablespoon fresh lemon juice
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon kosher salt
- 4 tablespoon cornstarch
Instructions
- Preheat oven to 400 degrees
- Unroll the pie crust
- Place 1 pie crust into the pie dish and set aside
- Using a large bowl, mix your peach slices with lemon juice
- Mix in the sugar, brown sugar, cinnamon, nutmeg, salt and cornstarch
- Spoon the peach mixture into the pie shell
- Unroll the remaining pie dough and cut into 12 strips
- Lay half of the strips horizontally
- Gently fold back the strips in half
- Working from the middle of the pie to the edge, lay a vertical strip down the middle
- Fold back over every other one of the horizontal strips
- Lay another piece of pie crust vertically
- Fold back over the other strips so that they are flat and fold the first strips back in half
- You’re going to continue to do this till you have a lattice crust
- Brush the top of the pie crust with an egg bath
- Bake in the oven for 30-40 minutes or until the pie filling is starting to bubble
- Remove from oven and allow to cool completely
- Cut and serve with ice cream or fresh whipped cream!