Spiced Peach Pie
Indulge in the irresistible flavors of summer with this Spiced Peach Pie, a delightful twist on a classic dessert. Juicy, ripe peaches are enveloped in a luscious filling, spiced with hints of cinnamon, ginger, and nutmeg, offering the perfect balance of sweetness and warmth. Nestled inside a flaky, buttery homemade pie crust, this dessert is elevated with a golden lattice topping or a flawlessly sealed crust brushed with an egg wash for a beautiful finish. Perfect for showcasing fresh peaches, this pie bakes to golden perfection and boasts a bubbling, aromatic filling. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an unforgettable treat. Whether it's for a backyard barbecue or a cozy family gathering, this Spiced Peach Pie is sure to steal the spotlight.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.5 teaspoons salt
- 1 tablespoons granulated sugar (for crust)
- 1 cup unsalted butter (cold, cubed)
- 6 tablespoons ice water
- 6 cups ripe peaches (peeled, pitted, and sliced)
- 0.75 cups granulated sugar (for filling)
- 0.25 cups light brown sugar
- 3 tablespoons cornstarch
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground nutmeg
- 1 teaspoons vanilla extract
- 1 tablespoons lemon juice
- 2 tablespoons unsalted butter (for filling)
- 1 egg (beaten, for egg wash)
- 1 tablespoons granulated sugar (for sprinkling on crust)
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, mix the all-purpose flour, salt, and 1 tablespoon of granulated sugar for the crust.
Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to incorporate until the texture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing just until the dough begins to come together. Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Meanwhile, prepare the filling by combining the sliced peaches, granulated sugar, brown sugar, cornstarch, ground cinnamon, ground ginger, ground nutmeg, vanilla extract, and lemon juice in a large bowl. Stir until the peaches are evenly coated.
On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Transfer it to a 9-inch pie dish, ensuring it covers the bottom and sides.
Pour the peach filling into the prepared crust, spreading it out evenly. Dot the filling with 2 tablespoons of butter.
Roll out the second disc of dough into a 12-inch circle. Place it over the filling and crimp the edges to seal. Alternatively, cut the dough into strips and create a lattice pattern over the filling.
Brush the top crust with the beaten egg and sprinkle with 1 tablespoon of granulated sugar.
Cut a few small slits in the top crust to allow steam to escape if using a solid crust.
Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 20 minutes.
Reduce the oven temperature to 375°F (190°C) and continue baking for 40 more 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 hours before slicing and serving.
Nutrition Facts
Calories |
4534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.3 g | 290% | |
| Saturated Fat | 138.2 g | 691% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 1309 mg | 57% | |
| Total Carbohydrate | 601.2 g | 219% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 331.3 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 260 mg | 20% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2898 mg | 62% | |
*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.
