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Classic Peach Pie is a great dessert choice when fresh ripe peaches are in season. It has a nice flaky crust and sweet peaches.
This classic peach pie is a summer classic; a pie that everyone looks forward to when those gorgeous peaches arrive in stores and farm stands. Peaches are the quintessential summertime fruit. They are sweet and delicious to eat when just bought, or made into a dessert
Hard peaches don't have the juiciness and flavor you want. When they are slightly soft when squeezed, they are the best; full of flavor and sweetness. Try not to buy them with bruises; they are too soft and will brown quickly.
Any peach pie needs a good pastry crust to hold in all the juices. You can either make your homemade pie crust like our double pie crust, or buy one in the store. Store-bought pie crusts are easy to roll out when you are in a hurry.
Ingredients:
- Pie crust - We used our double pie crust.
- Peaches - we used about 8 peaches; it depends on the size of the peaches that you have.
- Lemon juice - Stops browning of the peaches and adds a little tartness to the pie.
- Sugar - Even though peaches are sweet, you need some extra for the pie.
- Salt - brings out flavor of the other ingredients.
- Cinnamon - it is a wonderful tasting spice that just goes with peach pie.
- Flour - for a thickener so that the juices don't flow too much.
- Cornstarch - also thickens the peaches and juices.
- Butter - this always gives a nice, rich buttery taste to your pies.
Making the pie:
We like to peel our peaches first for this classic peach pie, then cut them into small pieces. It makes nice pieces when eating the pie.
Add the lemon juice to the pieces so that they don't brown while sitting.
When the lemon juice is mixed up, add the sugar and mix around. Let it sit for about 5 minutes.
Take the bowl of juicy peaches and add the flour, cornstarch, salt, and cinnamon to the bowl and mix.
Pour the mixture into the pie crust.
Dot the top of the pie with pieces of butter.
Add the top crust to the pie. Then make an egg wash, by whisking 1 egg yolk with 1 Tablespoon of milk and brushing it onto the top crust. This is optional.
Things that go well with Classic peach pie:
- Vanilla ice cream
- Caramel drizzle
- Whipped cream
Other recipes you might like:
PrintClassic Peach Pie
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Total Time: 75-85 minutes
- Yield: Approx. 8 pieces
- Category: Pie
- Cuisine: American
Ingredients
Filling:
- 5 cups of fresh peaches
- 1 Tablespoon of lemon juice
- ⅔ cup of white sugar
- ⅛ teaspoon of salt
- ½ teaspoon of cinnamon
- ⅓ cup of flour
- 2 teaspoons of cornstarch
- 2 Tablespoons of cold butter, cut into pieces
Egg wash:
- 1 egg yolk, optional
- 1 Tablespoon of milk, optional
Instructions
- Peel and slice the peaches into pieces, then add them to a bowl.
- Add the lemon juice to the peaches and mix.
- Add the sugar, salt, and cinnamon to the peaches and mix.
- When all incorporated, add the flour and cornstarch and mix again until the peaches are all coated.
- Roll out half of the pie dough and fit it into the pie pan. You don't have to crimp the edges yet.
- Add the peach mixture to the pie dough.
- Dot the top of the peaches with the pieces of butter.
- Roll out the remaining pie crust and put it on top of the pie.
- Crimp the edges of the pie crust, and cut some little slices in the center to let the steam escape.
- If you want, you can mix the egg yolk and milk and brush them on the top of the pie
- Bake at 425ºF for 10 minutes. Turn the temperature to 350ºF and continue cooking for an additional 50-60 minutes; the juices will start to come out at this time.
- Let cool for about 2-3 hours, before slicing.
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