Easy Peach Pie Recipe

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I remember my grandmother, apron tied and rolling pin in hand, schooling me on the art of pie-making. Her crust was always flaky and golden, her fillings perfectly sweetened and spiced. While I may not have inherited her knack for pie artistry from the get-go, this easy Peach Pie recipe has allowed me to carry on the tradition with pride and ease. Whether it’s a family gathering, a potluck with friends, or a simple Tuesday night craving, this peach pie never fails to impress.

How to make Easy Peach Pie

Peach pie is a classic dessert made with a buttery, flaky pie crust filled with sweet, juicy peaches. The filling is often flavored with sugar, spices like cinnamon and nutmeg, and sometimes a touch of lemon juice to balance the sweetness.

Ingredients

For the filling:

• 5-6 cups of fresh peaches (about 6 medium peaches), peeled and sliced
• 3/4 cup of granulated sugar (you can adjust based on the sweetness of your peaches)
• 1/4 cup of all-purpose flour
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1 teaspoon of fresh lemon juice
• 2 tablespoons of unsalted butter, cut into small pieces

For the crust (You can use store-bought or homemade):

• 2 rolls of pie crust dough (enough for a bottom and top layer)
• Or your favorite homemade pie crust recipe

To finish:

• 1 egg, beaten (for egg wash)
• 1 tablespoon of sugar for sprinkling

Instructions

1. Prepare the Peaches: Start by blanching your peaches to remove their skins. Cut a small “X” at the bottom of each peach, then place them in boiling water for about 30-60 seconds. Remove the peaches with a slotted spoon and immediately plunge them into ice water. The skin should peel off easily. Once skinned, slice the peaches into wedges and place them in a large bowl.
2. Preheat the Oven: Set your oven to 425°F (220°C). This high initial temperature will help set the crust.
3. Mix Filling: To your sliced peaches, add the sugar, flour, cinnamon, nutmeg, and lemon juice. Gently toss until the peaches are well coated and set aside.
4. Prepare the Crust: Roll out half of your dough on a floured surface and lay it into a 9-inch pie dish. Trim the edges, leaving about 1/2-inch overhang. Pour the peach filling into the crust and dot with pieces of butter.
5. Add the Top Crust: Roll out the second half of the dough and place it over the filling. You can opt for a full crust, a lattice pattern, or cut-outs. Trim any excess dough and crimp the edges to seal the pie decoratively.
6. Apply the Egg Wash: Brush the top crust lightly with the beaten egg and sprinkle with sugar. This will give your pie a beautiful golden sheen and a slight crunch.
7. Bake: Place the pie on a baking sheet (this catches any drips) and bake in the preheated oven for about 40-45 minutes, or until the crust is golden and the filling is bubbling. Check about halfway through the baking time, and if the edges are browning too fast, cover them with foil or a pie crust shield.
8. Cool: Remove the pie from the oven and let it cool for several hours. This cooling period allows the filling to set, making it easier to slice.
9. Serve and Enjoy: Once cooled, serve your peach pie with a dollop of whipped cream, a scoop of vanilla ice cream, or simply as it is, and revel in the fruits of your labour.

Tips for the Perfect Peach Pie

• Selecting Peaches: For the best texture, use ripe but firm peaches. Overripe peaches can make the filling too mushy.
• Thickening the Filling: Flour is used here to thicken the filling, but you can substitute tapioca starch or cornstarch if desired.
• Keeping the Bottom Crust Crisp: To avoid a soggy bottom, you can pre-bake the bottom crust for about 10 minutes with pie weights before adding the filling.
• Adjusting Sweetness: The amount of sugar may be adjusted based on the natural sweetness of your peaches. Taste your peaches first and decide how sweet you want your pie to be.

What to serve with

Serving peach pie is as much about the occasion as it is about the complementary flavors and textures that can enhance the overall dining experience. Whether you’re serving your peach pie at a casual family gathering or a more formal event, several options can accompany your pie to elevate it further.

1. Ice Cream

• Vanilla Ice Cream: A scoop of vanilla ice cream is classic and balances the warmth of the pie with a cool and creamy texture.
• Cinnamon Ice Cream: To echo the spices in your pie, cinnamon ice cream offers an additional layer of spice.
• Peach Ice Cream: For those who can’t get enough peach, double down with peach-flavored ice cream.

2. Whipped Cream

• Homemade Whipped Cream: Light and fluffy, it adds a subtly sweet and creamy finish.
• Flavored Whipped Cream: Add a touch of almond or vanilla extract to your whipped cream for an aromatic twist.

3. Fresh Fruits and Berries

• Sliced Peaches: Fresh peaches reinforce the pie’s primary flavor.
• Mixed Berries: A berry medley of strawberries, blueberries, raspberries, or blackberries adds a tart contrast and a pop of color.
• Mango Slices: Mangos can provide a tropical, sweet and tangy flavor that complements the peaches.

4. Sauces and Syrups

• Caramel Sauce: Drizzle some warm caramel sauce for a rich and decadent experience.
• Raspberry Coulis: The brightness of raspberries in a coulis form can offer a delightful contrast.
• Honey: A light drizzle of honey can add natural sweetness and a touch of elegance.

5. Cheese

• Mascarpone Cheese: A dollop can provide a rich and slightly tangy complement to the sweet peaches.
• Cheddar Cheese Slice: A more traditional pairing, especially in New England, offering a savory contrast.

6. Nuts

• Toasted Almonds or Pecans: Add a crunchy texture and nutty flavor that pairs beautifully with peaches.
• Walnuts: Chopped walnuts can be sprinkled on top or served on the side for an added crunch.

7. Beverages

• Coffee or Tea: Serve a warm slice of peach pie with a hot cup of coffee or tea, providing a comforting experience.
• Dessert Wines: A dessert wine like Moscato or Riesling complements the sweetness of the pie.
• Sparkling Water: A flavored or plain sparkling water helps cleanse the palate between bites.

8. Light Custards or Yogurt

• Greek Yogurt: A spoonful of thick Greek yogurt can offer a tangy counterpoint to the sweet peach filling.
• Crème Anglaise: This light pouring custard provides a luxurious touch when served alongside or drizzled over the pie.

9. Gelato or Sorbet

• Gelato: Gelato comes in various flavors and offers a denser, creamier texture than ice cream.

Ingredients Substitutes

Making a peach pie involves balancing flavors and textures to achieve the perfect dessert. Sometimes, due to preferences or availability, you might need to substitute certain ingredients.

Peaches

• Fresh Peaches: Ideally, fresh peaches are best for a peach pie. However, if they’re out of season or not available:
• Canned Peaches: Choose ones canned in juice, not syrup, to reduce added sugars. Drain and rinse them before use.

Sugar

• White Sugar: If you want to substitute white sugar,
• Brown Sugar: Adds a deeper, caramel-like flavor.
• Honey: Reduce the amount slightly, as it’s sweeter than sugar. It also adds moisture, so adjust accordingly.
• Maple Syrup: Similar to honey, it’s sweeter and adds moisture; use less and consider reducing other liquid components.

Flour (for Thickening)

• All-Purpose Flour: The classic thickener,
• Cornstarch: Use half the amount. It makes a clear, glossy filling without the raw taste flour can sometimes have.
• Tapioca Flour: Ideal for pie fillings, tapioca flour has a similar conversion rate to cornstarch and is tasteless.
• Instant Tapioca is another great thickener that doesn’t alter the flavor. Grind instant tapioca with a food processor if you want a smooth filling.

Spices

• Cinnamon: A classic spice for peach pie,
• Nutmeg: Use in smaller quantities. It complements the peaches similarly to cinnamon.
• Cardamom: Offers a unique, slightly citrusy flavor. Use sparingly as it’s potent.
• Ginger: Fresh or powdered ginger adds a warm, spicy kick. Use in moderation.

Lemon Juice

• Fresh Lemon Juice: Adds brightness and prevents browning,
• Bottled Lemon Juice: A convenient substitute, though fresh juice has a better flavor.
• Lime Juice: Another citrus juice, lime can work in a pinch but has a distinct flavor.
• Vinegar: Apple cider vinegar can substitute for lemon juice in small amounts to prevent fruit browning.

Pie Crust

• Homemade Pie Dough: The first choice for many,
• Store-bought Pie Crust is a quick and acceptable substitute. Look for ones made with butter for the best flavor.
• Graham Cracker Crust: For a different twist, especially for a no-bake peach pie.
• Puff Pastry: A flaky, buttery alternative that’s ideal for a peach galette.

Butter (in Filling or Crust)

• Unsalted Butter: Preferred for its control over the dessert’s saltiness,
• Salted Butter: Just reduce or omit any additional salt in the recipe.
• Shortening: Can make a flakier crust but lacks flavor compared to butter.
• Coconut Oil is a dairy-free substitute. It is used in solid form for pie crust to mimic the texture of butter.

Egg Wash (for Pie Crust)

• Egg: Provides gloss and color,
• Milk or Cream: Offers a softer shine and slight browning.
• Vegan Option: Olive oil or almond milk can provide a light sheen without using eggs.

Final Thoughts

With your kitchen now filled with the sweet bounty of summer, a slice of this peach pie is your reward for a job well done. The simplicity of the recipe allows for the peach flavor to be the star, and these little touches ensure that each bite is as delicious as the last.

More Pie Recipes:

• Fresh Peach Pie Filling Recipe
• Pioneer Woman Blueberry Hand Pies Recipe
• Lemon Drop Pie Recipe
• Brisket, Jalapeno and Cheese Pot Pie Recipe
• Fig Pie Recipe