Peach Pie
Peach pie bakes sweet peaches in a flaky crust until the filling bubbles and sets.
About This Recipe
Peach pie needs ripe fruit, a thickened filling, and enough bake time for the juices to bubble.
The recipe works best when the peaches is prepared carefully and the texture cues in the method are followed.
Ingredients
- ✓1/2 cup sugar
- ✓1/4 cup packed brown sugar
- ✓4-1/2 cups sliced peeled peaches
- ✓Dough for double-crust pie
- ✓3 tablespoons cornstarch
- ✓1/4 teaspoon ground nutmeg
- ✓1/4 teaspoon ground cinnamon
- ✓1/8 teaspoon salt
- ✓2 teaspoons lemon juice
- ✓1 tablespoon butter
- ✓Vanilla ice cream, optional
Ingredient Notes
- Peaches: This is the main ingredient, so use the amount and preparation listed.
- Pie crust: This helps build the core flavor of the recipe.
- Sugar: This affects the texture and balance.
- Thickener: Adjust carefully so the finished dish stays balanced.
Instructions
- 1
In a large bowl, whisk together the sugar and brown sugar. Add the peaches, and toss gently in the sugar. Cover the bowl, and let stand for one hour.
- 2
On a lightly floured surface, roll one dough sheet out to an 1/8-inch-thick circle. Transfer it to a 9-inch pie plate or a cast-iron skillet. Trim the dough so it's even with the rim. Refrigerate the dough while preparing the filling.
- 3
Preheat the oven to 400°F. Drain the peaches, and reserve the juice. In a small saucepan, whisk together the cornstarch, nutmeg, cinnamon and salt. Gradually stir in the reserved juice. Bring everything to a boil. Cook and stir the mixture until thickened, about two minutes. Remove the saucepan from heat, and stir in the lemon juice and butter.
- 4
Gently fold in the peaches. Pour the filling into the crust.
- 5
Roll out the remaining dough to an 1/8-inch-thick circle. Cut into 1-1/2-inch-wide strips. Arrange over the filling in a lattice pattern. Trim and seal the strips to the edge of the bottom crust. Flute the edge.
- 6
Cover the edge loosely with a pie crust shield. Bake the pie for 40 minutes, then remove the foil. Bake until the crust is golden brown and the filling is bubbly, 10 to 20 minutes longer. Cool the pie to room temperature on a wire rack. If desired, serve with vanilla ice cream. It's easier to clean a baking sheet than the bottom of an oven!
Katy’s Kitchen Tips
- Prepare the peaches before heating the pan or oven.
- Follow the heat level in the method so the texture comes out right.
- Taste or check doneness before serving.
- Let the dish rest or chill when the instructions call for it.
Variations and Substitutions
- Extra flavor: Add herbs, citrus, or spice that fits .
- Lighter version: Reduce rich toppings or use smaller portions.
- Make-ahead: Prepare the component that holds best in advance.
- Serving style: Turn leftovers into bowls, sandwiches, or small portions when it fits.
What to Serve With Peach Pie
Serve with vanilla ice cream, whipped cream, or coffee.
Storage and Reheating
Refrigerate leftover in a covered container.
Reheat gently or serve chilled depending on the texture of the dish.
Common Mistakes to Avoid
- Rushing the peaches: Give the main ingredient enough time to cook or set properly.
- Skipping seasoning: Taste and adjust before serving when possible.
- Wrong temperature: Too much heat can hurt the texture.
- Serving too soon: Some recipes need a short rest or chill to finish properly.
FAQ
Can I make ahead?
Yes. Prepare the part that stores best, then finish or reheat before serving.
How do I know it is done?
Use the timing plus the texture and doneness cues in the instructions.
Can I change the seasoning?
Yes. Adjust gradually so the main flavor stays balanced.
How should I store leftovers?
Keep leftovers covered and refrigerated when appropriate.
Nutrition Facts
- Calories: 477 calories
- Carbohydrates: 60g carbohydrate (27g sugars
- Cholesterol: 64mg cholesterol
- Fiber: 2g fiber)
- Protein: 5g protein.
- Sodium: 360mg sodium
- Fat: 25g fat (15g saturated fat)