Description
Peach Pie becomes a delightful slice of summer memories that dance right from your kitchen to the table. Fragrant peaches nestled in a flaky, buttery crust bring warmth and sweet nostalgia to your dessert moment.
Ingredients
Scale
Main Ingredients:
- 3 pounds peaches
- 1 pie crust
- ⅔ cup granulated sugar
- ½ cup all-purpose flour
Supporting Ingredients:
- 1 tablespoon fresh lemon juice
- 2 tablespoons cold unsalted butter
- 1 teaspoon ground cinnamon
Finishing Ingredients:
- 1 large egg
- 1 tablespoon milk
- 1–2 teaspoons fresh ginger (optional)
- Coarse sugar (optional)
Instructions
- Peel 3 pounds of peaches and slice into 1-inch chunks. Gather 8 cups of peach pieces.
- Mix peach chunks with ⅔ cup sugar, ½ cup flour, 1 tablespoon lemon juice, 1 teaspoon cinnamon, and optional minced ginger in a large bowl.
- Refrigerate filling while preparing pie crust.
- Position oven rack in lower third position. Preheat to 425°F with a baking sheet on bottom rack.
- Roll out first chilled pie dough disc into a 12-inch circle on a floured surface.
- Transfer dough carefully into a 9-inch pie dish, pressing smoothly into edges.
- Pour filling evenly into pie crust. Dot 2 tablespoons cold butter cubes across top.
- Roll second dough disc into 12-inch circle. Cut 6 two-inch wide strips.
- Weave strips in a lattice pattern across pie filling.
- Trim excess dough around edges, folding bottom crust over lattice edges.
- Brush top with egg wash made from 1 beaten egg and 1 tablespoon milk.
- Sprinkle optional coarse sugar on crust surface.
- Bake at 425°F for 20 minutes, then reduce temperature to 375°F.
- Cover pie edges with crust shield to prevent over-browning.
- Continue baking 45-50 minutes until filling bubbles throughout.
- Remove from oven and cool on rack for 4 hours before serving.
Notes
- Choose ripe, fragrant peaches that yield slightly when gently pressed for the most flavorful pie filling.
- Drain excess liquid from peaches before mixing with sugar to prevent a soggy bottom crust and ensure a thick, luscious filling.
- Create a beautiful lattice top by cutting even strips and weaving them carefully, pulling back strips as needed for a professional look.
- Allow the pie to cool completely for at least 4 hours, which helps the filling set and makes slicing clean and neat.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes - 1 hour 10 minutes
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290 kcal
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg