For most of us, a genuinely exceptional peach is a rare occurrence. Despite our efforts, we can only hope for one or two perfect peaches every season. However, a peach pie can elevate ordinary peaches to exceptional status and superb peaches to an exquisite level.
Even a frozen peach pie is a beautiful thing!
This homemade peach pie is like a slice of summer on a platter! The flaky buttery crust is loaded with a delectable, rich peach filling that pairs beautifully with a dollop of vanilla ice cream.
Recipe ingredients
Crust
Homemade or two (9-inch) store-bought pie crusts
Homemade crust
- One teaspoon salt
- One cup unsalted butter, cold and cubed
- Two 1/2 cups all-purpose flour
- One tablespoon granulated sugar
- 6-8 tablespoons ice water
Pie filling
- 5 cups 6-8 ripe but robust peaches, sliced (peeled or unpeeled)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup flour
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 Tablespoons lemon juice
- One large egg yolk
- One teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- Two tablespoons of water
Cooking instructions
Homemade crust
- In a stand mixer fitted with the paddle attachment, combine flour, sugar, salt, and cubed butter. Blend the butter and flour in a stick blender until it resembles pea-shaped crumbs.
- Add one tablespoon of water at a time till the dough resembles a ball.
- Split the ball in half and form each half into a flat circular disk. Refrigerate for 1 hour or overnight.
Making your peach pie
- Preheat oven to 425°F.
- Peel and cut your peaches and transfer them all to a colander for around 30 minutes to drain the extra fluids.
- Prepare the bottom pie crust in the pie pan while the peaches drain. Refrigerate until ready to add the filling.
- Whisk together the cinnamon, granulated sugar, flour, brown sugar, nutmeg, and salt in a mixing bowl. Toss the peaches in a large container with the dry ingredients. Mix in the lemon juice and vanilla essence. Fill prepared pie pan halfway with filling.
- Cover the pie with the top crust and crimp the edges to seal.
- Whisk together the egg yolk and water to create your egg wash in a separate bowl. Brush it across the top of the pie crust using a pastry brush. You may add granulated sugar on top of the egg wash if desired.
- Bake the pie on a sheet pan (to collect any spilled juices) for approximately 40-50 minutes, or until the filling is bubbling and the bottom crust is golden brown. Cover the top crust with aluminum foil to keep it from browning more if the top crust begins to brown too quickly.
- Allow at least 20 minutes before slicing to allow the filling to set. Complement with whipped cream or vanilla ice cream.
Recipe variations
Peach pie with chocolate
The traditional peach pie recipe has a flour-based crust mixed with a little bit of sugar and baking powder. Mix the peaches before pouring them into greased or lined pans for about an hour. To make this variation, pour chocolate over the pie instead of ice cream!
Lime variation
If you want to make the peach pie look just like grandma’s recipe, try adding grated lime peel or some lemon juice into the mixture before putting it inside of your crusts. This will give your pies that refreshing flavor everyone loves!
Paring dishes
- Peach pie is a delicious dessert paired with many other desserts, but when it comes to alcohol – peach pie pairs well with white wine and iced tea (made with a kick).
- Peach pie is best served with a scoop of ice cream in between each slice for an extra burst of flavor.
- You can pair this pie with a strawberry shortcake or a bowl of berries to make the sweet and savory combination all that more delectable.
Storage instructions
Refrigerate the peach pie, loosely covered, for up to three days. Remember that the longer the peach pie sits, the filling will color, and the bottom crust will get mushy. It is best consumed within the first two days, served with whipped cream or vanilla ice cream.
Nutritional value
Servings: 8
Calories: 305kcal
Carbohydrates: 69g
Sugar: 33g
Protein: 6g
Fiber: 2g
Fat: 1g
Saturated Fat: 1g
Sodium: 374mg
Cholesterol: 23mg
Vitamin C: 5mg
Vitamin A: 285IU
Potassium: 197mg
Iron: 2mg
Calcium: 16mg
Final thoughts
This peach pie looks and tastes delicious. To get the full flavor, be sure to use fresh peaches in this recipe. It is a cross-cultural dish that will surely end up on your dessert menu for years to come! For more fresh recipes, make sure to bookmark our Food page and check in daily.
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