Indulge in the delightful flavors of peach pie, a classic dessert that captures the essence of summer. This recipe combines tender, juicy peaches with a buttery crust, creating a sweet and savory treat that will impress your family and friends. Whether you’re hosting a gathering or simply treating yourself, this peach pie is the perfect addition to your dessert table.
Ingredients
– 6 cups fresh peaches, peeled and sliced
– 1 cup granulated sugar
– 2 tablespoons cornstarch
– 1 teaspoon ground cinnamon
– 1 tablespoon lemon juice
– 1 tablespoon butter, cut into small pieces
– 1 package refrigerated pie crusts (or homemade)
– Powdered sugar for dusting
Servings and Cooking Time
Servings: 8
Preparation time: 20 minutes
Cooking time: 45 minutes
Nutritional Value
Per serving (1 slice): approximately 250 calories, 10g fat, 40g carbohydrates, 3g protein, 2g fiber. This nutritional value is based on one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine sliced peaches, sugar, cornstarch, cinnamon, and lemon juice.
3. Roll out one pie crust and fit it into a 9-inch pie pan.
4. Pour the peach mixture into the crust, spreading it evenly.
5. Dot the filling with small pieces of butter.
6. Roll out the second pie crust and place it over the filling.
7. Seal the edges by crimping with your fingers or a fork.
8. Cut slits in the top crust for steam to escape.
9. Bake for 45 minutes or until the crust is golden brown.
10. Allow the pie to cool before serving, and dust with powdered sugar.
Alternative Ingredients
You can substitute fresh peaches with frozen ones, but ensure they are thawed and drained. For a healthier option, consider using honey or maple syrup instead of sugar. Gluten-free pie crusts are also available for those with dietary restrictions.
Serving and Pairings
This peach pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it alongside fresh berries or a light salad for a delightful contrast.
Storage and Reheating
Store leftover peach pie in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes. This pie can be frozen for up to 2 months; wrap it tightly to prevent freezer burn.
Cooking Mistakes
– Overfilling the pie can cause spills; leave some space.
– Not sealing the edges properly may cause the filling to leak.
– Using overly ripe peaches can lead to a mushy texture.
– Skipping the cooling step can make the pie difficult to slice.
– Forgetting to cut slits in the top crust may result in a soggy pie.
Helpful Tips
– Choose firm, ripe peaches for the best flavor.
– Consider adding a splash of vanilla extract for extra depth.
– Let the pie cool completely for easier slicing.
– Serve with a sprinkle of cinnamon for added flavor.
FAQs
Can I use canned peaches for this recipe?
Yes, you can use canned peaches, but be sure to drain them well to avoid excess moisture in the pie.
How do I know when the pie is done?
The pie is done when the crust is golden brown and the filling is bubbling through the slits in the top crust.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator until you’re ready to bake.
What should I do if my crust is too dry?
If your crust is too dry, add a little cold water, one tablespoon at a time, until the dough holds together.
Is it necessary to peel the peaches?
Peeling is recommended for a smoother texture, but you can leave the skin on for added fiber and nutrients.
Conclusion
Peach pie is a timeless dessert that showcases the sweet, juicy goodness of summer peaches. Whether enjoyed warm with ice cream or chilled on a hot day, this recipe is easy to follow and guarantees delicious results. Share it with friends and family for a delightful treat that will delight everyone.
Peach Pie
Ingredients
- 6 cups fresh peaches peeled and sliced
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon butter cut into small pieces
- 1 package refrigerated pie crusts
- Powdered sugar for dusting
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine sliced peaches, sugar, cornstarch, cinnamon, and lemon juice.
- Roll out one 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 place it over the filling.
- Seal the edges by crimping with your fingers or a fork.
- Cut slits in the top crust for steam to escape.
- Bake for 45 minutes or until the crust is golden brown.
- Allow the pie to cool before serving, and dust with powdered sugar.
