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Perfect Peach Pie
This Perfect Peach Pie is a classic American Dessert loaded with fresh peaches, cinnamon and a hint of nutmeg. This incredible peachy filling is all encased in a perfectly crisp and flaky melt in your mouth, totally made from scratch crust.
- 5 cups peaches sliced and peeled, about 8 peaches
- 2 tbsp lemon juice
- 1/2 cup all purpose flour
- 1 cup sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 tbsp butter unsalted, cut into small pieces
- 1 egg beaten
Preheat the oven: Preheat the oven to 425 F degrees.
Craft your crust: After removing your home made or store bought crust from the fridge you’ll want to allow it to rest for up to 10 minutes, this will make it easier to roll out. Once it’s softened you’ll want to flour your rolling pin, to prevent the dough from sticking, and get to work. Each disc will need to be 1/8 of an inch thick. Place the dough gently onto the pie plate before crimping the edges and removing any excess dough.
Blind bake the bottom: Place a piece of parchment paper over the pie shell and fill it with pie weights. If you don't have pie weights, you can use dry beans. Place the pie shell into the oven and blind bake it for 15 minutes. Read more about blind baking here. Once done, remove the pie weights and the parchment paper from the pie shell.
Prepare the filling: In a large bowl place the sliced peaches and sprinkle with the lemon juice. Mix gently with a wooden spoon. In another bowl mix the flour, sugar, cinnamon, nutmeg and salt. Add the flour mixture to the peaches and toss well.
Assemble your pie: Add the filling to your bottom crust, and dollop with butter pieces all over the filling. Roll out your top crust in the same way described above and drape it over your pie. Crimp and seal your edges before slicing vents in the top crust with a knife or if you really want to impress, cut into long strips and weave a lattice crust. From there you will brush with the beaten egg, making sure to seal the edges.
Bake the pie: Preheat your oven first to 425 F degrees. Add the pie to the oven, on the bottom rack and bake for 10 minutes. Reduce the heat to 350 F degrees and bake for another 45 minutes to an hour or until the crust is golden brown and the filling is bubbling.
Cool and serve: Cool before serving, though I prefer this pie warm with a scoop of ice cream.
- The video above is for the pie crust only.
- You can store this pie at room temperature for 2 days, just make sure to cover it with foil or plastic wrap. You can also refrigerate it and it will keep for 4 to 5 days.
- To freeze peach pie, wrap it tightly with aluminum foil or plastic freezer wrap and place in the freezer. It will last 6 to 8 months.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 1slice | Calories: 392kcal | Carbohydrates: 61g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 255mg | Potassium: 240mg | Fiber: 3g | Sugar: 33g | Vitamin A: 432IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 2mg