Peach of a Pie
Indulge in the sweet taste of summer with "Peach of a Pie," a classic homemade dessert that’s bursting with the juicy flavor of ripe, fresh peaches. This recipe combines a luscious, spiced peach filling—featuring hints of cinnamon, nutmeg, and a splash of lemon juice—with a buttery, flaky pie crust for the ultimate comfort treat. Perfectly balanced with a blend of brown and granulated sugars, this pie bakes to golden perfection with a glistening finish from an egg wash and optional coarse sugar topping. With just under 75 minutes from prep to bake, this peach pie is an easy yet impressive dessert for backyard barbecues, holiday gatherings, or a casual weeknight indulgence. Serve it warm or at room temperature with a dollop of whipped cream or a scoop of creamy vanilla ice cream for a show-stopping finale that captures the essence of homemade goodness.
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Recipe Information
Ingredients
- 6 large Fresh peaches
- 3 tablespoons Granulated sugar
- 3 tablespoons Brown sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 tablespoon Lemon juice
- 2 tablespoons Unsalted butter
- 2 9-inch rounds Pie crust (store-bought or homemade)
- 1 large Egg
- 1 tablespoon Water
- 2 teaspoons Coarse sugar (optional, for topping)
Instructions
Preheat the 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. Once cool, the skins should slip off easily. Slice the peaches into thin wedges.
In a large mixing bowl, combine the peach slices, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Stir gently to evenly coat the peaches. Set aside for 10 minutes to allow the juices to release.
Roll out one pie crust and fit it into a 9-inch pie dish, trimming any excess dough. Pour the peach filling into the crust and dot the top with small pieces of butter.
Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Optionally, cut slits or a design into the top crust to allow steam to escape.
In a small bowl, whisk the egg and water together to create an egg wash. Brush it over the top crust and sprinkle with coarse sugar if desired.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 20 minutes. 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 bubbly.
Remove the pie from the oven and let it cool for at least 2 hours to allow the filling to set.
Serve the peach pie warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
3533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.1 g | 216% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 1942 mg | 84% | |
| Total Carbohydrate | 490.3 g | 178% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 179.2 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 203 mg | 16% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2661 mg | 57% | |
*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.
