Description
This Fresh Peach Pie recipe offers a luscious and sweet summer dessert featuring ripe peaches, a flaky crust, and a hint of warming spices. Perfectly baked to golden perfection, this classic pie is ideal for showcasing the natural sweetness and juiciness of fresh peaches in a comforting and elegant dessert.
Ingredients
Scale
Filling
- 6 to 7 medium peaches (about 1.2 kg), peeled and sliced
- ¾ cup (150g) granulated sugar
- ¼ cup (30g) all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg (optional)
- Pinch of salt
- Small pieces of butter (optional for dotting the filling)
Crust and Topping
- 2 pie crusts (store-bought or homemade), one for the base and one for the top
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional for sprinkling)
Instructions
- Preheat and prepare the base crust: Preheat the oven to 200°C (400°F). Roll out the bottom crust and fit it into the pie dish. Refrigerate the crust while preparing the filling to keep it firm.
- Peel and slice peaches: To peel the peaches easily, score an “X” on the bottom of each peach and blanch them in boiling water for 30 seconds. Immediately transfer them to an ice bath. The skins should slip off effortlessly. Then slice the peeled peaches.
- Mix filling ingredients: In a large bowl, combine the sliced peaches with sugar, all-purpose flour, lemon juice, vanilla extract, ground cinnamon, nutmeg if using, and a pinch of salt. Toss gently to coat all the peach slices evenly. Let this mixture sit for 10 minutes to allow the peach juices to develop.
- Assemble the pie filling: Pour the peach filling into the prepared pie crust. If desired, dot the filling with small pieces of butter to add richness.
- Prepare the top crust: Roll out the top pie crust and place it over the filling. Options include a full crust, lattice, or decorative cut-outs. Crimp the edges of the crust to seal and trim any excess dough for a clean finish.
- Apply egg wash and sugar: Brush the top crust evenly with the beaten egg to promote browning. Sprinkle coarse sugar on top if you want a sparkling, crunchy finish.
- Vent and prepare for baking: Cut a few slits into the top crust to allow steam to escape during baking. Place the pie on a baking sheet to catch any drips and prevent oven mess.
- Bake the pie: Bake at 200°C (400°F) for 45 to 50 minutes until the crust is golden brown and the filling is bubbling. If the crust edges brown too fast, cover them with foil or a pie shield to prevent burning.
- Cool the pie: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. Cooling allows the filling to set properly, ensuring clean slices and the best texture.
Notes
- Blanching peaches makes peeling easier and results in a smoother pie texture.
- Letting the filling sit helps the sugar and flour absorb the peach juices, preventing a runny pie.
- You can customize the crust with lattice or decorative shapes to make the pie visually appealing.
- Using a baking sheet under the pie helps catch any filling spills and keep your oven clean.
- Allow adequate cooling time to ensure the peach filling sets well for neat slices.
- Adding a pinch of nutmeg is optional but adds depth of flavor.
- If the crust edges brown too quickly, protect them with foil or a pie shield midway through baking.
