Peach Pie

Introduction

There’s something incredibly comforting about a slice of homemade Peach Pie. As the weather warms up and peaches come into season, this classic dessert becomes a staple at summer gatherings. Whether you’re a seasoned baker or just starting out, this Peach Pie recipe is simple, delicious, and sure to impress. Let’s dive into how you can make this delectable treat in your own kitchen!

Ingredients

For the Pie Crust:

  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 6-8 tablespoons ice water

For the Peach Filling:

  • 6 cups fresh peaches, peeled, pitted, and sliced
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • ¼ cup cornstarch
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

For the Pie Assembly:

  • 1 egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling)

Instructions

this recipe

1. Prepare the Pie Crust

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
  2. Cut in the Butter: Add the chilled, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Add Ice Water: Gradually add ice water, one tablespoon at a time, until the dough starts to come together.
  4. Form the Dough: Divide the dough into two equal parts, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Prepare the Peach Filling

  1. Mix Ingredients: In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss until the peaches are well coated.

3. Assemble the Pie

  1. Preheat Oven: Preheat your oven to 425°F (220°C).
  2. Roll Out the Dough: On a floured surface, roll out one disk of dough to fit a 9-inch pie dish. Place the rolled dough into the dish, pressing it gently against the sides.
  3. Add the Filling: Spoon the peach filling into the pie crust.
  4. Top the Pie: Roll out the second disk of dough and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
  5. Apply Egg Wash: Brush the top crust with the beaten egg and sprinkle with granulated sugar.

4. Bake the Pie

  1. Bake: Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
  2. Cool: Allow the pie to cool on a wire rack before slicing. This helps the filling set properly.
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Tips for Perfect Peach Pie

  • Use Fresh Peaches: For the best flavor and texture, use ripe, fresh peaches. If peaches are out of season, you can use frozen peaches; just thaw and drain them well before using.
  • Avoid a Soggy Crust: To prevent a soggy bottom crust, pre-bake the crust for 10 minutes before adding the filling. Alternatively, you can sprinkle a thin layer of cornstarch or flour on the bottom crust to absorb excess moisture.
  • Customize the Spice: Feel free to adjust the amount of cinnamon and nutmeg to suit your taste.

Conclusion

This Peach Pie recipe brings together the sweet, juicy goodness of ripe peaches with a perfectly flaky crust. It’s an ideal dessert for summer gatherings, family dinners, or just a special treat for yourself. Whether served warm with a scoop of vanilla ice cream or at room temperature, this Peach Pie is sure to be a hit. Enjoy the flavors of summer with every delicious bite!

Serving and Storage Tips for Peach Pie

Serving Tips

  1. Serve Warm or at Room Temperature: Peach Pie is delightful either warm or at room temperature. If you prefer it warm, simply reheat individual slices in the microwave for about 20-30 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes.
  2. Add a Scoop of Ice Cream: Enhance your peach pie experience by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy contrast complements the sweet, juicy filling perfectly.
  3. Garnish: For a touch of elegance, sprinkle a bit of powdered sugar on top of the pie before serving. You can also add fresh mint leaves or a sprinkle of cinnamon for extra flair.
  4. Serve with a Sauce: Consider drizzling a bit of caramel sauce or a light glaze over the pie before serving for an added layer of sweetness.

Storage Tips

  1. Cool Completely Before Storing: Let the pie cool completely on a wire rack before storing. This helps prevent condensation and keeps the crust from becoming soggy.
  2. Refrigeration: Store the pie in the refrigerator if you plan to eat it within a week. Cover it loosely with plastic wrap or aluminum foil to keep it fresh.
  3. Freezing: If you need to store the pie for a longer period, it can be frozen. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. The pie can be frozen for up to 3 months. To reheat, bake directly from the freezer at 350°F (175°C) for about 30-45 minutes, or until heated through.
  4. Individual Slices: For convenience, you can freeze individual slices of pie. Wrap each slice in plastic wrap and aluminum foil, and store them in a freezer-safe bag or container. Reheat slices as needed in the microwave or oven.
  5. Avoid Storing Unbaked Pie: It’s best to bake the pie before storing. Unbaked pies can release excess moisture and result in a soggy crust if frozen or refrigerated.
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With these serving and storage tips, you can enjoy your Peach Pie at its best, whether it’s fresh from the oven or enjoyed as leftovers!

1. Can I use canned peaches instead of fresh ones for this recipe?

Yes, you can use canned peaches if fresh ones are not available. Be sure to drain them well and pat them dry with paper towels to remove excess moisture. Canned peaches can be sweeter than fresh ones, so you may need to adjust the sugar in the filling to taste.

2. How do I prevent my peach pie from being too runny?

To avoid a runny pie, make sure to use enough thickening agent like cornstarch or flour in the filling. Additionally, allow the pie to cool completely after baking. This helps the filling set properly. If you want to further prevent a soggy crust, consider pre-baking the bottom crust for 10 minutes before adding the filling.

3. Can I make the peach pie ahead of time?

Yes, you can prepare the pie ahead of time. It can be baked a day in advance and stored at room temperature, covered loosely with foil or plastic wrap. For longer storage, you can freeze the pie. Simply wrap it tightly and freeze for up to 3 months. Reheat the pie in the oven before serving.

4. What can I do if my pie crust is too tough or dry?

If your pie crust turns out tough or dry, it’s often due to overworking the dough or not having enough moisture. To improve it, you can try to rehydrate the dough with a few more tablespoons of ice water, but be careful not to add too much. Additionally, you can use a rolling pin with a bit of flour to handle the dough more gently and avoid overworking it. If the crust is already baked, consider serving it with a scoop of ice cream or a bit of whipped cream to add moisture and enhance the texture.

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