Easy Peach Pie
Capture the essence of summer with this **Easy Peach Pie**, a classic dessert featuring juicy, sun-ripened peaches encased in a tender, flaky crust. Perfectly spiced with cinnamon and nutmeg, and lightly sweetened with a mix of granulated and brown sugars, this pie delivers the perfect balance of sweetness and warmth. The fresh peach filling is thickened with cornstarch for a luscious consistency, while a golden egg-washed crust adds an elegant, bakery-style finish. Ready in just 25 minutes of prep time and baked to perfection in under an hour, this recipe is a great go-to for home bakers of all levels. Serve it warm or at room temperature, either on its own or with a scoop of creamy vanilla ice cream. Whether for a family gathering or a laid-back weekend dessert, this easy homemade peach pie is sure to become a cherished favorite. Keywords: easy peach pie recipe, classic peach dessert, homemade pie with fresh peaches, summer dessert ideas.
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Recipe Information
Ingredients
- 6 large Peaches
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 3 tablespoons Cornstarch
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.125 teaspoons Salt
- 1 teaspoons Vanilla extract
- 2 tablespoons Unsalted butter
- 2 rolls Pre-made pie crust
- 1 large Egg
- 1 tablespoons Water
Instructions
Preheat your oven to 425°F (220°C).
Peel and slice the peaches thinly, discarding the pits. Place the slices in a large bowl.
Add granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, salt, and vanilla extract to the bowl with the peaches. Stir gently to combine and coat the peach slices evenly.
On a lightly floured surface, roll out one of the pre-made pie crusts and fit it into a 9-inch pie dish. Trim any overhanging edges.
Pour the peach mixture into the prepared pie crust, spreading it out evenly.
Dot the surface of the peach filling with small pieces of the unsalted butter.
Roll out the second pie crust and place it over the top of the filling. Trim any excess overhang and crimp the edges together to seal.
Cut a few small slits in the top crust to allow steam to escape while baking.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash over the top of the pie crust for a golden finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the filling is bubbling and the crust is golden brown. If the edges brown too quickly, cover them with aluminum foil midway through baking.
Remove the peach pie from the oven and allow it to cool for at least 2 hours before slicing and serving. This helps the filling set properly.
Serve the peach pie on its own or with a scoop of vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
4035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.6 g | 225% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 2220 mg | 97% | |
| Total Carbohydrate | 603.9 g | 220% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 307.1 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 192 mg | 15% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3011 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
