Life is good when you have a big piece of peach pie in front of you! Ripe, fresh peaches are tucked into a pie crust and baked until golden and perfect! Place a cool, creamy scoop of ice cream on top of your warm piece of pay for a little bit of Heaven!
I can’t believe most of my life the only fruit pie I ate was apple pie. But wow, did I miss out! Peach pie is THE king of all fruit pies!
Fresh, plump Georgia peaches have the perfect flavor and texture to be baked into a pie. This is by far the best fruit pie!
What Do I Need To Make Peach Pie
- Package with two pie crusts (refrigerated such as Pillsbury)
- Peeled, sliced fresh peaches
- Lemon juice
- Corn starch
- Sugar
- Brown sugar
- Vanilla extract
- Cinnamon
- Nutmeg
- Cardamom
- Salt
- Butter
- Egg
- 9 in pie plate
How Do You Make Peach Pie
- Bring your pie crust to room temperature as per the package instructions. Arrange one pie crust in a 9-inch pie plate, pressing the pie crust up along the side and crimping the edges if desired.
- In a large bowl, stir together sliced peaches, lemon juice, corn starch, sugars, vanilla, cinnamon, nutmeg, cardamom, and a pinch of salt. Stir to coat.
- Pour filling into the prepared crust. Place two tablespoons of butter over the filling.
- Roll the remaining crust on a well-floured surface to a 9-inch circle. With a pizza cutter or a knife, cut the dough into an equal number of strips. Arrange the strips over the pie filling in a criss-cross or a lattice pattern. Whisk together an egg and a tablespoon of water, brush the egg wash over the pie crust.
- Place the pie on a baking sheet and bake the pie at 450 degrees for 10 minutes. Reduce heat to 350 and continue to bake the pie for an additional 35-40 minutes or until the crust is golden and the filling is bubbly.
- Allow the pie to cool for 10-15 minutes before slicing. Serve the pie warm with a giant scoop of vanilla ice cream.
Can Peach Pie Be Left Out?
This peach pie should be left out until completely cooled which will take 2-3 hours. Once cooled, loosely cover the pie in foil and place in the refrigerator for up to 3 days.
How Do I Freeze This Pie?
When it comes to freezing this pie you can do one of two things, you can freeze it before or after baking.
To freeze the pie before baking, prepare the pie as directed up to step five. Instead, cover the pie in plastic wrap and place the pie in a ziptop bag or foil. Freeze the pie for up to 3 months.
When you are ready to bake the pie, unwrap the pie but do not thaw. Cover the pie in foil and bake in a 450-degree oven for 15 minutes. Reduce the oven to 375 and bak an additional 15 minutes. Uncover and continue baking the pie for 50-55 minutes or until bubbly and golden brown.
To freeze a prebaked pie, allow the pie to cool completely. Cover the pie in plastic wrap and aluminum foil. The pie can be frozen for up to 4 months.
When ready to serve, thaw the pie at room temperature are allow the pie to warm in a 425-degree oven for 15 minutes or so.
Recipe Tips
- I love using premade pie crusts, it is such a time-saver, however, if you have a solid homemade crust recipe, please use that!
- Frozen or drained canned peaches can be used in this recipe. You may want to reduce the amount of sugar slightly if using canned peaches.
- The cardamom can seem like a strong flavor, but it just adds a hint of spice that works so well with the sweet peaches.
- If you find your crust begins to brown too quickly while baking, keep a piece of foil over your pie.
- Be sure to allow your pie to cool before cutting so that the fruit has time to set.
More Peach Recipes
Peach Cobbler
Peach Fritters
Peach Cake
Easy Peach Pie
Life is good when you have a big piece of peach pie in front of you! Ripe, fresh peaches are tucked into a pie crust and baked until golden and perfect! Place a cool, creamy scoop of ice cream on top of your warm piece of pay for a little bit of Heaven!
Ingredients
- 15 oz package pie crusts (such as Pillsbury refrigerated pie dough_
- 4 ½ cups peeled, sliced fresh peaches
- 2 tablespoons lemon juice
- 2 tablespoons corn starch
- ½ cup sugar
- ½ cup brown sugar
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon cardamom
- 2 tablespoons butter
- Pinch of salt
Instructions
- Bring your pie crust to room temperature as per the package instructions. Arrange one pie crust in a 9-inch pie plate, pressing the pie crust up along the side and crimping the edges if desired.
- In a large bowl, stir together sliced peaches, lemon juice, corn starch, sugars, vanilla, cinnamon, nutmeg, cardamom, and a pinch of salt. Stir to coat.
- Pour filling into the prepared crust. Place two tablespoons of butter over the filling.
- Roll the remaining crust on a well-floured surface to a 9-inch circle. With a pizza cutter or a knife, cut the dough into an equal number of strips. Arrange the strips over the pie filling in a criss-cross or a lattice pattern. Whisk together an egg and a tablespoon of water, brush the egg wash over the pie crust.
- Place the pie on a baking sheet and bake the pie at 450 degrees for 10 minutes. Reduce heat to 350 and continue to bake the pie for an additional 35-40 minutes or until the crust is golden and the filling is bubbly.
- Allow the pie to cool for 10-15 minutes before slicing. Serve the pie warm with a giant scoop of vanilla ice cream.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 426Total Fat 18gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 309mgCarbohydrates 63gFiber 3gSugar 27gProtein 4g
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