fresh peach pie recipe
The Best fresh peach pie recipe
Classic Fresh Peach Pie
A delightful homemade peach pie featuring fresh, ripe peaches in a buttery crust, perfect for summer desserts. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup cold butter, cubed
- 1 egg yolk
- 1 tbsp ice water
- 6 ripe peaches, peeled and sliced
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup heavy cream or evaporated milk
- 1/2 cup whipped cream
- 1 tbsp powdered sugar
👨🍳Directions
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1
Preheat oven to 375°F (190°C). Combine flour, salt, sugar, and cold butter in a food processor. Pulse until mixture resembles coarse crumbs. Add egg yolk and ice water, pulse until dough comes together. Divide dough in half, flatten into discs, wrap in plastic, and chill for 30 minutes. -
2
Preheat oven to 375°F (190°C). Roll out one dough disc to fit a 9-inch pie dish, press into the bottom and sides, trim edges, and crimp. Chill while preparing filling. -
3
In a large bowl, toss sliced peaches with sugar, lemon juice, and vanilla extract. Pour heavy cream into a small saucepan, heat until warm (do not boil), then pour over peaches. Cover and refrigerate for at least 1 hour. -
4
Remove dough from fridge, roll out the second disc, place on top of the pie, trim edges, and crimp. Cut slits in the top crust for steam to escape. -
5
Pour peach mixture into the pie crust. Bake for 45–50 minutes, or until the filling is bubbling and the crust is golden. Let cool completely before serving.
🔧Equipment
- Mixing bowls
- Cutting board
- Peeler
- Knife
- Rolling pin
- Pie dish (9-inch)
- Oven
- Mixing spoon
- Whisk
📊Nutrition Facts (per serving)
📝Notes
- For a lighter crust, use a pre-made pie crust or reduce butter to 1/2 cup.
- Ensure peaches are ripe but not overripe for the best flavor.
- Add a sprinkle of cinnamon or a dash of rum extract for extra flavor.
Watch Video Of How Classic Fresh Peach Pie Works
❓ Frequently Asked Questions About Fresh Peach Pie
What is the best way to prepare fresh peach pie filling?
To prepare fresh peach pie filling, start by peeling and slicing ripe peaches (about 6-8 peaches per pie). Remove the pits, then toss the peaches in a bowl with 1/2 cup sugar, 1 tsp lemon juice, and 1 tsp cornstarch (optional for thickening). Cook the mixture in a saucepan over medium heat, stirring until the peaches soften and the mixture thickens to a jam-like consistency (about 10-15 minutes). Stir in 1 tbsp flour if you prefer a slightly thicker filling. Let it cool slightly before assembling the pie.
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How do I prevent my peach pie from being too runny?
To avoid a runny peach pie, focus on these key steps:
1. Thicken the filling by simmering it until it reaches a jam-like consistency (about 10–15 minutes) and stirring in cornstarch, flour, or a bit of gelatin if needed.
2. Use a firm pie crust—a well-chilled, rolled crust prevents leaks.
3. Add a layer of pie dough (like a bottom crust or a lattice) before filling to create a barrier.
4. Bake at the right temperature (375°F/190°C) for 45–55 minutes, checking for doneness by testing the filling’s firmness.
5. Cover with a tent of foil during the last 10 minutes to prevent over-browning.
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Can I substitute fresh peaches with canned peaches for this recipe?
Yes, you can use canned peaches, but adjust the method slightly for best results:
– Drain and rinse 14-oz canned peaches (undiluted or with juice) and chop them finely.
– Stir in 1 cup sugar (or to taste) and 1 tsp lemon juice while heating. Simmer for 5–7 minutes until thickened.
– If using sliced canned peaches, reduce the sugar to ½ cup and add 1 tbsp cornstarch to help thicken.
– For a smoother texture, blend slightly before baking.
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What is the best way to store leftover peach pie?
Store leftover peach pie properly to keep it fresh:
– Room temperature: Keep covered in the fridge for up to 2 days (best eaten within 1 day).
– Fridge: Store in an airtight container for up to 4 days. Reheat gently in the microwave or oven (350°F/175°C) until warm.
– Freezer: Portion into airtight containers or bags, leaving room for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
– Avoid soggy crust: If storing, press a slice of bread or parchment paper on top of the crust to prevent drying.
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How can I make my peach pie crust flaky and buttery?
For a rich, flaky peach pie crust, follow these tips:
1. Use cold ingredients—chill your butter (½ stick) and flour mixture for at least 30 minutes before rolling.
2. Cut butter finely into the flour (pea-sized pieces) to ensure even distribution.
3. Mix just until combined—don’t overwork the dough; it should be crumbly.
4. Chill the dough for 30 minutes before rolling to prevent stretching.
5. Roll thinly (about ⅛-inch thick) and trim excess dough to avoid leaks.
6. Use a sharp knife or pastry wheel for clean cuts.
7. Press edges firmly when assembling to seal the pie.
8. Bake at 375°F (190°C) for 25–30 minutes until golden.
