Ingredients:
- 5-6 ripe peaches (about 4 cups, peeled and sliced)
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter, cut into small cubes
- 1 package of refrigerated pie crusts (or homemade if preferred)
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions:
1. Prepare the Peaches
Peel and slice the peaches. To make peeling easier, blanch the peaches in boiling water for 30 seconds, then transfer them to an ice bath. Once peeled, cut them into thin slices, ensuring they are roughly the same size for even cooking.
2. Make the Filling
In a large bowl, toss the sliced peaches with sugar, cornstarch, cinnamon, nutmeg, and lemon juice. The sugar will draw out the juices from the peaches while the cornstarch thickens the filling as it bakes.
3. Prepare the Pie Crust
Preheat your oven to 425°F (220°C). Roll out one pie crust and fit it into a 9-inch pie dish. Press it gently into the bottom and sides of the dish. Trim any excess dough hanging over the edge.
4. Assemble the Pie
Spoon the peach filling into the prepared crust, making sure to spread the peaches evenly. Dot the top with small cubes of butter, which will melt into the filling as it bakes.
5. Add the Top Crust
Roll out the second pie crust and place it over the filling. Trim the excess dough, then crimp the edges together to seal the pie. For a decorative touch, fold the dough over and press with a fork or create a crimped edge.
6. Egg Wash and Venting
Cut a few slits in the top crust to allow steam to escape. Whisk together the egg and water to make an egg wash. Brush the top of the pie with the egg wash for a golden, glossy finish.
7. Bake the Pie
Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on the edges, and if they start to over-brown, cover them with foil to prevent burning.
8. Cool and Serve
Once baked, remove the pie from the oven and let it cool for at least 1 hour. This helps the filling to set. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat.
Tips for Perfect Peach Pie:
- Use Fresh Peaches: When in season, fresh peaches add the best flavor and sweetness to your pie.
- Customize Sweetness: Taste your peaches before adding sugar—if they’re sweet enough, you can reduce the sugar a little.
- Thicken Your Filling: Be sure to use cornstarch to thicken the peach juices, keeping the filling from being runny.
This classic peach pie is perfect for any summer occasion. Whether you’re hosting a BBQ or just want to enjoy a slice of sweet, homemade dessert, this pie will be a crowd-pleaser. With juicy, tender peaches and a buttery, flaky crust, it’s truly a treat everyone will love!