Indulge in the sweet, aromatic delight of peach pie with our carefully curated recipes. The essence of summer is captured in every slice, showcasing juicy peaches enveloped in a perfectly flaky crust. Whether you opt for a classic version or want to experiment with unique twists, this article guides you through the process of creating a peach pie that will become a family favorite. Get ready to impress your guests and enjoy the fruits of your labor!
Ingredients
– 6 cups sliced fresh peaches
– 1 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1 teaspoon cinnamon
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
– 1 pie crust (store-bought or homemade)
– 1 tablespoon butter
– Egg wash (1 egg beaten with 1 tablespoon water)
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is approximately 20 minutes, while cooking time is around 45 minutes.
Nutritional Value
Per serving (1 slice): 210 calories, 5g fat, 38g carbohydrates, 2g protein, 2g fiber. This nutritional breakdown is based on one slice of pie.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine sliced peaches, sugar, flour, cinnamon, lemon juice, and vanilla.
3. Toss gently to coat the peaches evenly.
4. Roll out the pie crust and fit it into a 9-inch pie pan.
5. Pour the peach mixture into the crust, spreading it evenly.
6. Dot the filling with small pieces of butter.
7. Roll out the second pie crust and cut it into strips for a lattice top, if desired.
8. Arrange the lattice on top of the filling and seal the edges.
9. Brush the crust with egg wash for a golden finish.
10. Bake for 45 minutes, or until the crust is golden brown and the filling is bubbling.
Alternative Ingredients
You can substitute fresh peaches with frozen ones; just ensure they’re thawed and drained. For a gluten-free option, use a gluten-free pie crust and flour.
Serving and Pairings
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Pair with iced tea or a light white wine for a refreshing summer treat.
Storage and Reheating
Store leftover peach pie in the refrigerator for up to 3 days. To reheat, place slices in the oven at 350°F (175°C) for about 10 minutes. This pie can be frozen; wrap it tightly in plastic wrap and foil for up to 3 months.
Cooking Mistakes
– Don’t skip the flour; it thickens the filling.
– Avoid overmixing the peach filling to keep it intact.
– Ensure the crust is properly crimped to prevent leaks.
– Pre-bake the bottom crust if using a wet filling.
– Don’t forget the egg wash for a shiny crust.
Helpful Tips
– Use ripe, but firm peaches for the best texture.
– Chill your pie crust before rolling to prevent shrinkage.
– Experiment with spices like nutmeg for added flavor.
– Allow the pie to cool before slicing for cleaner pieces.
FAQs
Can I use canned peaches for this recipe?
Yes, you can use canned peaches, but make sure to drain them well to avoid excess liquid in the pie.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbling around the edges.
Can I make this pie ahead of time?
Absolutely! You can make the pie a day in advance and store it in the refrigerator until you’re ready to serve.
What can I do if my pie crust is too soggy?
To avoid a soggy crust, pre-bake it slightly before adding the filling, ensuring it firms up.
How long can I store leftovers?
Leftover peach pie can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Conclusion
Peach pie is a timeless dessert that brings the essence of summer to your table. With its sweet and juicy filling and flaky crust, it’s a delightful treat for any occasion. Whether enjoyed warm or cold, this pie is sure to be a hit among family and friends. Try our recipes and savor the delightful flavors today!
Peach Pie
Ingredients
- 6 cups sliced fresh peaches
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 pie crust store-bought or homemade
- 1 tablespoon butter
- Egg wash 1 egg beaten with 1 tablespoon water
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine sliced peaches, sugar, flour, cinnamon, lemon juice, and vanilla.
- Toss gently to coat the peaches evenly.
- Roll out the pie crust and fit it into a 9-inch pie pan.
- Pour the peach mixture into the crust, spreading it evenly.
- Dot the filling with small pieces of butter.
- Roll out the second pie crust and cut it into strips for a lattice top, if desired.
- Arrange the lattice on top of the filling and seal the edges.
- Brush the crust with egg wash for a golden finish.
- Bake for 45 minutes, or until the crust is golden brown and the filling is bubbling.