Old Fashioned Fresh Peach Pie
Capture the essence of summer with this Old Fashioned Fresh Peach Pie, a timeless dessert brimming with juicy, sun-ripened peaches enveloped in a golden, flaky crust. This classic recipe showcases the natural sweetness of fresh peaches enhanced by a touch of cinnamon, nutmeg, and a hint of lemon juice for a perfect balance of flavor. A lattice crust or beautifully crimped edges make it as gorgeous as it is delicious, while a buttery-rich filling bakes to bubbling perfection. Serve a slice warm with a scoop of vanilla ice cream or whipped cream for the ultimate comforting treat. Whether it's for a family gathering or a weekend indulgence, this homemade peach pie is a nostalgic nod to old-fashioned baking at its finest.
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Recipe Information
Ingredients
- 6 whole (medium-sized) ripe peaches
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon ground cinnamon
- 0.125 teaspoon ground nutmeg
- 2 tablespoons unsalted butter
- 2 9-inch rounds pie crust dough
- 1 whole (for egg wash) egg
- 1 tablespoon (for egg wash) water
- 1 tablespoon (optional, for sprinkling) coarse sugar
Instructions
Preheat your oven to 425°F (218°C).
Peel the peaches by blanching them: boil a large pot of water, score an 'X' on the bottom of each peach, and submerge them in boiling water for 30 seconds. Transfer to an ice water bath and peel off the skins.
Slice the peeled peaches into 1/2-inch wedges and place them in a large mixing bowl.
Add granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg to the bowl with the peaches. Gently toss to combine and set aside for 10 minutes until juices develop.
Roll out one round of pie crust dough and fit it into a 9-inch pie pan. Trim any overhanging edges.
Pour the peach filling into the pie crust, spreading it evenly. Dot the filling with small pieces of butter.
Roll out the second round of pie crust dough. Place it over the filling and either crimp the edges to seal or tuck and flute the edges as desired.
Cut 4-5 small slits in the top crust to allow steam to escape, or create a lattice pattern for a decorative touch.
Whisk together the egg and water to make an egg wash. Brush the egg wash over the top crust, then sprinkle with coarse sugar if desired.
Place the pie on a baking sheet to catch any juices that may bubble over. Bake in the preheated oven for 20 minutes.
Reduce the oven temperature to 375°F (190°C) and bake for an additional 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours to allow the filling to set.
Slice and serve your Old Fashioned Fresh Peach Pie, preferably with a scoop of vanilla ice cream or a dollop of whipped cream!
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 37.3 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 273 mg | 6% | |
*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.
