Fresh Peach Pie
Indulge in the flavors of summer with this Fresh Peach Pie, a quintessential dessert that showcases the natural sweetness of ripe, juicy peaches. Perfectly spiced with a hint of cinnamon and balanced with a splash of lemon juice, this pie features a golden, flaky crust made even more irresistible with a glossy egg wash finish. Whether you choose a classic lattice design or a full top crust, the filling achieves the ideal consistency thanks to a touch of flour and cornstarch. Each bite delivers the comforting warmth of homemade pie while celebrating the vibrant taste of fresh fruit. Easy to prepare and stunning to serve, this peach pie is the ultimate centerpiece for any gathering. Pair it with whipped cream or a scoop of vanilla ice cream for a truly unforgettable dessert experience!
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Recipe Information
Ingredients
- 6 large Fresh peaches
- 0.75 cup Granulated sugar
- 0.25 cup All-purpose flour
- 2 tablespoons Cornstarch
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Unsalted butter
- 1 large Egg
- 1 tablespoon Water
- 2 disks Homemade or store-bought pie crust
Instructions
Preheat your oven to 425°F (220°C).
Peel the peaches by blanching them in boiling water for 30 seconds, then transferring to an ice bath. The skins should slide off easily. Pit the peaches and slice them into thin wedges.
In a large bowl, combine the sliced peaches, granulated sugar, flour, cornstarch, ground cinnamon, salt, and lemon juice. Toss until the peaches are evenly coated.
Roll out one disk of pie crust on a floured surface to fit a 9-inch pie pan. Gently press it into the bottom and sides of the pan, trimming any excess overhang.
Pour the peach mixture into the pie crust, spreading it out evenly. Dot the peaches with small pieces of the unsalted butter.
Roll out the second disk of pie crust and place it over the peach filling. You can either leave it as a full crust with slits cut for ventilation or cut it into strips and create a lattice pattern. Seal the edges by crimping or pressing with a fork.
In a small bowl, whisk together the egg and water to create an egg wash. Brush this mixture over the top crust to give it a golden, shiny finish.
Place the pie on the middle rack of your oven. Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 25 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for at least 2 hours before slicing. This allows the filling to set and makes for neater slices.
Serve at room temperature or chilled, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.7 g | 230% | |
| Saturated Fat | 88.1 g | 440% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2626 mg | 114% | |
| Total Carbohydrate | 550.1 g | 200% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 261.0 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 219 mg | 17% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2650 mg | 56% | |
*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.
