Description
A classic homemade Fresh Peach Pie featuring juicy peaches baked in a cinnamon-spiced filling and encased in a flaky double crust. Perfectly sweetened with granulated and brown sugar, this pie is a delightful summer dessert best served chilled or with a scoop of vanilla ice cream.
Ingredients
Scale
Pie Crust
- 1 double pie crust for a 9 inch pie
Filling
- 6 cups fresh peaches, peeled and sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
Topping
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional)
Instructions
- Preheat the oven: Set your oven to 400 degrees F to prepare for baking the pie.
- Prepare the crust: Roll out one pie crust and line a 9-inch pie dish, gently pressing it along the bottom and sides for an even base.
- Mix the filling: In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Toss well until peaches are evenly coated.
- Fill the crust: Pour the peach mixture into the prepared pie crust, spreading it evenly across the base. Dot the filling with the small pieces of butter for richness.
- Add the top crust: Place the second pie crust over the filling or create a lattice pattern by cutting it into strips. Trim excess dough and crimp the edges to seal the pie securely.
- Apply egg wash: Brush the entire top crust with the beaten egg to achieve a golden finish. Sprinkle with coarse sugar if desired for extra texture and sweetness.
- Vent the pie: If not using a lattice top, make small slits in the crust to allow steam to escape during baking.
- Bake: Bake the pie at 400 degrees F for 20 minutes, then reduce the temperature to 350 degrees F and continue baking for an additional 35 to 40 minutes, until the crust is golden brown and the filling is bubbly.
- Cool before serving: Let the pie cool for at least 2 hours to allow the filling to set properly for clean slicing.
Notes
- If peaches are very juicy, add an extra tablespoon of cornstarch to thicken the filling.
- Frozen peaches can be used if fresh are unavailable but should be thawed and drained first to remove excess moisture.
- Serve with whipped cream or vanilla ice cream for a classic and delicious summer dessert pairing.
