Fresh Peach Pie Easy
Indulge in the ultimate summer treat with this Fresh Peach Pie Easy recipe, a delightful blend of juicy, sun-ripened peaches encased in a tender, buttery crust. Perfect for any skill level, this recipe showcases the natural sweetness of fresh peaches, complemented by a hint of cinnamon and a golden egg-washed finish. With just 25 minutes of prep time and simple, pantry-friendly ingredients like premade pie crusts and granulated sugar, you’ll have a show-stopping dessert ready in no time. Serve each slice of this comforting, home-baked pie warm or chilled, and pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible treat that highlights the best of peach season.
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Recipe Information
Ingredients
- 6 medium-sized Fresh peaches
- 0.75 cup Granulated sugar
- 0.25 cup All-purpose flour
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Unsalted butter
- 2 9-inch (top and bottom) Premade pie crust
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 425°F (220°C).
Peel the peaches by blanching them in boiling water for 30 seconds, then transferring them to an ice bath. The skins should easily slip off. Slice the peaches into thin wedges and discard the pits.
In a large mixing bowl, combine the sliced peaches, sugar, flour, cinnamon, and salt. Toss gently until the peaches are evenly coated.
Roll out one of the pie crusts and place it into a 9-inch pie plate, pressing it gently into the edges.
Pour the peach mixture into the prepared crust, spreading it out evenly.
Cut the butter into small pieces and dot it over the peach filling.
Roll out the second pie crust and place it over the peaches. Trim any excess dough, leaving about a 1/2-inch overhang. Fold the edge of the top crust under the edge of the bottom crust, and crimp to seal.
Cut a few small slits in the top crust to allow steam to escape while baking.
In a small bowl, whisk the egg with the water to make an egg wash. Brush it lightly over the top crust for a golden finish.
Place the pie on a baking sheet to catch any juices that may bubble over, and bake in the preheated oven for 45 minutes or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool on a wire rack for at least 2 hours before serving. This helps the filling set.
Slice and serve with whipped cream or vanilla ice cream, if desired.
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 264.5 g | 96% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 225.8 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 98 mg | 8% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1818 mg | 39% | |
*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.
