Go Back
A golden-brown peach pie with a lattice top, freshly baked and warm.

Quick way to grow Peach Pie Recipes: 5 Delicious SecretsPeach Pie

This delicious peach pie offers a quick and easy way to enjoy a classic dessert with a sweet, juicy filling and a perfectly golden crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 6 medium peaches peeled, pitted, and sliced
  • 0.75 cup granulated sugar
  • 0.25 cup all-purpose flour
  • 1 tablespoon lemon juice
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter cubed
For the Crust (store-bought or homemade)
  • 2 pie crusts 9-inch, unbaked
  • 1 egg beaten (for egg wash)
Optional for Serving
  • 1 scoop vanilla ice cream
  • 1 dollop whipped cream
Quick Tips for Success
  • Fresh vs. Frozen Peaches For best results, use fresh, ripe peaches. If using frozen, thaw and drain well to prevent a watery pie.
  • Sweetness Adjustment Adjust sugar amount based on peach ripeness. Riper peaches need less sugar.
  • Thickening Agent A mix of flour and cornstarch can also be used for thickening; cornstarch leads to a clearer filling.
  • Preventing a Soggy Bottom Blind bake the bottom crust for 10-15 minutes before adding the filling for a crispier crust.

Equipment

  • Large bowl
  • Small bowl
  • 9-inch pie dish
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and then peel, pit, and slice the peaches, placing them into a large bowl.
  2. In a separate bowl, whisk together the granulated sugar, all-purpose flour, ground cinnamon, and ground nutmeg.
  3. Gently toss the sliced peaches with the lemon juice, then sprinkle the dry sugar mixture over the peaches, tossing to coat them evenly.
Assemble the Pie
  1. Carefully place one pie crust into a 9-inch pie dish, ensuring it is centered.
  2. Pour the peach filling into the pie crust, arranging the peach slices evenly.
  3. Dot the top of the peach filling with the cubed unsalted butter.
  4. Place the second pie crust over the filling; for a lattice top, slice the crust into strips and weave them over the filling.
  5. Trim any excess crust, then crimp the edges to seal and create a decorative border.
  6. Brush the top crust with the beaten egg wash and make a few small slits in the top crust to allow steam to escape during baking.
Bake and Cool
  1. Bake the peach pie in the preheated oven for 15 minutes at 425°F (220°C).
  2. Reduce the oven temperature to 375°F (190°C) and continue to bake for an additional 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
  3. If the crust begins to brown too quickly, loosely cover the edges with aluminum foil.
  4. Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours before slicing and serving, allowing the filling to set properly.

Notes

For extra flavor, add a pinch of ginger or cardamon to the peach filling. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert experience.