Indulge in the quintessential summer dessert with our Ultimate Peach Pie. This luscious pie is packed with juicy, ripe peaches enveloped in a flaky, golden crust. It’s a timeless classic that brings together the sweetness of peaches and a hint of cinnamon, making it an irresistible treat for any occasion.
In our household, the Ultimate Peach Pie has become a beloved tradition. My husband and kids eagerly anticipate peach season, knowing this pie will soon grace our table. I vividly remember the first time I made it; the aroma filled the kitchen, and we could hardly wait for it to cool. Now, it’s a staple at family gatherings and special occasions, always disappearing faster than I can bake it.
Why This Peach Pie
- Juicy, Fresh Peaches: Each slice bursts with the natural sweetness of perfectly ripened peaches, enhanced by a touch of lemon juice.
- Perfectly Balanced Filling: A blend of white and brown sugar, cinnamon, and a hint of salt create a harmonious flavor profile.
- Flaky Double Crust: A buttery, flaky crust encases the juicy filling, ensuring every bite is a delightful mix of textures.
- No-Soggy Bottom: Brushing the bottom crust with beaten egg prevents sogginess, maintaining the perfect pie structure.
- Easy to Make: With simple ingredients and straightforward steps, this pie is both delicious and approachable for all bakers.
Ingredients:
- Pie Crust:
- Enough for a 9-inch double crust pie (approx. 425 grams / 15 oz)
- Filling:
- 5 cups (approx. 680 grams / 1.5 lbs) sliced peaches (sliced about 1/2 inch thick)
- 1 egg, beaten
- 1 tablespoon (15 grams / 0.03 lb) lemon juice
- 1/4 cup (30 grams / 0.066 lb) all-purpose flour
- 1/4 cup (28 grams / 0.062 lb) cornstarch
- 3/4 cup (150 grams / 0.33 lb) white sugar
- 1/4 cup (55 grams / 0.12 lb) brown sugar
- 1/2 teaspoon (1.3 grams / 0.003 lb) cinnamon
- 1/4 teaspoon (1.5 grams / 0.003 lb) salt
- 2 tablespoons (28 grams / 0.062 lb) cold butter
Directions:
- Preheat your oven to 450°F (232°C).
- Prepare Peaches: In a large bowl, gently toss the sliced peaches with lemon juice. Let them drain in a colander for about 10-15 minutes to remove excess juice. Transfer the drained peaches back to the bowl.
- Prepare Crust: Place one pie crust in a 9-inch pie pan. Brush the bottom and sides with a bit of beaten egg to prevent sogginess. Reserve the remaining beaten egg for later.
- Mix Filling: In a medium bowl, combine the flour, cornstarch, sugars, cinnamon, and salt. Pour this mixture over the drained peaches and gently fold to combine.
- Assemble Pie: Pour the peach mixture into the pie crust and dot with small pieces of cold butter. Cover with the second pie crust, flute the edges, brush with the remaining beaten egg, and cut four slits for steam to escape. Optionally, sprinkle sugar on top.
- Bake: Place the pie on a baking sheet to catch any spills. Bake at 450°F (232°C) for 10 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 30-35 minutes, or until the crust is golden and juices bubble through the slits. If the edges brown too quickly, cover them with aluminum foil strips.
- Cool and Serve: Let the pie cool completely, then refrigerate for a couple of hours before cutting.
Notes:
- Substitutions: You can use a store-bought pie crust to save time.
- Tips: Draining the peaches is crucial to avoid a soggy pie. Be patient and let the pie cool completely before slicing to ensure clean cuts.
- Nutrition: This pie is rich and indulgent, perfect for a special treat. For a lighter version, reduce the sugar by half.
