This Easy Homemade Peach Pie is a delightful dessert bursting with juicy, sweet peaches. The buttery crust pairs perfectly with the fresh fruity filling, making it a treat for everyone!
Making this pie is a breeze, and the smell of it baking will make your house feel so cozy! I love serving it warm with a scoop of vanilla ice cream—yum!
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches are ideal for this pie, bringing the best flavor. If you can’t find fresh peaches, feel free to use canned peaches packed in juice. Just be sure to drain them well. Frozen peaches also work; just thaw and drain them before using.
Sugars: The mix of granulated and brown sugar gives the filling a lovely depth. You can replace brown sugar with coconut sugar for a different flavor. For a lower sugar option, try using honey or maple syrup instead, but adjust the quantity to suit your taste.
Cornstarch: This acts as a thickener for the peach filling. If you don’t have cornstarch, you can use all-purpose flour, but the filling may be slightly less thick.
Pie Crust: A homemade crust is wonderful, but store-bought makes this recipe a snap! If you’re gluten-free, consider using a gluten-free pie crust to accommodate dietary needs.
How Do You Get a Flaky Crust Every Time?
Getting that flaky crust can be tricky, but a few key tips will help! First, ensure your butter is very cold, even frozen. It’s essential to keep the fat cold as it melts in the oven, creating steam that results in flakiness.
- Work the dough gently; avoid overmixing. This keeps the layers intact.
- Chill your rolled-out dough for 15-30 minutes before baking. This helps avoid shrinkage.
- If using store-bought crust, allow it to thaw according to the package instructions for best results.
Easy Homemade Peach Pie
Ingredients You’ll Need:
For the Peach Filling:
- 5 to 6 large ripe peaches (about 3 pounds), peeled, pitted, and sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cut into small pieces
For the Crust:
- 1 double pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- Coarse sugar, for sprinkling on top (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 45-50 minutes to bake, plus at least 2 hours to cool. You’ll enjoy a delicious homemade peach pie with minimal fuss!
Step-by-Step Instructions:
1. Prepare the Oven and Ingredients:
First, preheat your oven to 425°F (220°C). This step is crucial for getting that golden crust. While the oven heats up, get your peaches ready by peeling, pitting, and slicing them into a large bowl.
2. Make the Peach Filling:
In the bowl with the sliced peaches, gently toss them with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Let them sit for about 10 minutes to macerate, which will help release their delicious juices.
3. Roll Out the Crust:
Roll out one pie crust to fit into a 9-inch pie plate. Once it’s in the dish, trim any excess dough hanging over the edges. A neat crust makes for a pretty pie!
4. Fill the Pie:
Pour the prepared peach filling into the crust, making sure to spread it evenly. Dot the filling with small pieces of butter to add flavor as it bakes.
5. Add the Top Crust:
Now roll out the second pie crust and carefully place it over the peach filling. Trim the excess crust and crimp the edges to seal the pie tightly. Don’t forget to cut a few small slits in the top crust to let steam escape—this prevents the pie from bubbling over!
6. Apply the Finishing Touches:
Brush the top crust with the beaten egg for a beautiful golden finish, and sprinkle with coarse sugar if you’d like some added sweetness and crunch.
7. Bake the Pie:
Place the pie on a baking sheet to catch any drips. Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbly. Keep an eye on the edges; if they start to brown too quickly, cover them with aluminum foil.
8. Cool and Serve:
Once baked, allow the pie to cool on a wire rack for at least 2 hours. This cooling time is important as it allows the filling to set nicely. Serve your peach pie warm or at room temperature, and don’t hesitate to add a scoop of vanilla ice cream or whipped cream on top for extra indulgence!
This classic peach pie showcases a flaky golden crust and a luscious, sweet peach filling. Perfect for gatherings or a cozy night in—enjoy every bite!
FAQ for Easy Homemade Peach Pie
Can I Use Frozen Peaches in This Recipe?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess liquid before using. This helps prevent a soggy filling.
How Do I Know When My Pie Is Done Baking?
Your pie is done when the crust is golden brown and the filling is bubbling through the slits. If the edges brown too quickly, you can cover them with aluminum foil to prevent burning.
Can I Make This Pie Ahead of Time?
Absolutely! You can prepare the pie and refrigerate it unbaked for up to a day. If you want to bake it later, adjust the baking time if chilled. You can also bake the pie a day in advance; just store it at room temperature, loosely covered.
How Should I Store Leftovers?
Store leftover pie in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual slices in the microwave or enjoy them cold!
