Homemade Peach Pie is a delicious dessert that brings the sweet taste of summer to your kitchen. With its flaky crust and juicy peach filling, it’s a treat that everyone will love. Whether it’s for a family gathering or a quiet evening at home, this pie is sure to impress.
Why Make This Recipe
Making homemade peach pie is not only rewarding, but it also allows you to enjoy fresh, ripe peaches at their best. This recipe is simple enough for beginners and a wonderful way to use up a surplus of peaches during the harvest season. Plus, the smell of a peach pie baking in the oven is simply irresistible!
How to Make Homemade Peach Pie
Creating your own homemade peach pie involves making a tender crust and a sweet peach filling. Follow these steps to make your pie from scratch.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter (cold and cubed)
- 6-8 tablespoons ice water
- 6-8 large ripe but firm peaches (about 5 cups, can be peeled or unpeeled)
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 2 tablespoons water
Directions
- Homemade Crust: In a large bowl, combine 2 ½ cups of flour, 1 tablespoon sugar, and 1 teaspoon salt. Add 1 cup of cold, cubed butter and mix until the mixture resembles coarse crumbs. Gradually add 6-8 tablespoons of ice water, mixing until a dough forms. Divide it in half, shape it into disks, and refrigerate for at least 1 hour.
- Peach Filling: While the crust chills, prepare the filling. In a large bowl, combine the sliced peaches, ⅓ cup granulated sugar, ⅓ cup brown sugar, ⅓ cup flour, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon salt, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Toss everything together until the peaches are well-coated.
- Assemble and Bake: Preheat your oven to 425°F (220°C). Roll out one crust and fit it into a pie dish. Pour the peach filling into the crust. Roll out the second crust and place it over the filling. Seal the edges and cut slits in the top crust for steam to escape. Beat the egg yolk with 2 tablespoons of water and brush the mixture over the crust for a golden finish. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 30-45 minutes, or until the filling is bubbly and the crust is golden.
How to Serve Homemade Peach Pie
Let the pie cool for a bit before slicing. Serve it warm or at room temperature. For a special touch, add a scoop of vanilla ice cream or a dollop of whipped cream on top.
How to Store Homemade Peach Pie
Store any leftover peach pie in the refrigerator. Cover it with plastic wrap or aluminum foil to keep it fresh. It will stay good for 3-4 days. You can also freeze it for up to 2 months. Just wrap it tightly and make sure to label it.
Tips to Make Homemade Peach Pie
- Use fresh, ripe peaches for the best flavor.
- If you prefer a sweeter filling, adjust the sugar to your taste.
- Don’t skip the lemon juice; it adds brightness to the filling.
- To prevent soggy crust, try pre-baking the bottom crust for a few minutes before adding the filling.
Variation
You can experiment with different flavors by adding berries like blueberries or raspberries to the peach filling. Another option is to sprinkle some chopped nuts for added crunch.
FAQs
1. Can I use frozen peaches for this recipe?
Yes, you can use frozen peaches! Just make sure to thaw and drain them before using.
2. How do I know when my pie is done baking?
The pie is done when the filling is bubbly and the crust is golden brown. You can also use a thermometer; the filling should reach about 200°F (93°C).
3. Can I make the crust ahead of time?
Absolutely! You can prepare the crust in advance, wrap it well, and keep it in the fridge for up to 2 days or freeze it for future use.
Enjoy your homemade peach pie, a delightful dessert that brings a slice of summer to any occasion!
Homemade Peach Pie
Ingredients
For the Crust
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter (cold and cubed)
- 6-8 tablespoons ice water
For the Peach Filling
- 6-8 large ripe peaches (about 5 cups, can be peeled or unpeeled)
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 2 tablespoons water
Instructions
Homemade Crust
- In a large bowl, combine 2 ½ cups of flour, 1 tablespoon sugar, and 1 teaspoon salt.
- Add 1 cup of cold, cubed butter and mix until the mixture resembles coarse crumbs.
- Gradually add 6-8 tablespoons of ice water, mixing until a dough forms.
- Divide it in half, shape it into disks, and refrigerate for at least 1 hour.
Peach Filling
- While the crust chills, prepare the filling.
- In a large bowl, combine the sliced peaches, ⅓ cup granulated sugar, ⅓ cup brown sugar, ⅓ cup flour, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon salt, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract.
- Toss everything together until the peaches are well-coated.
Assemble and Bake
- Preheat your oven to 425°F (220°C).
- Roll out one crust and fit it into a pie dish.
- Pour the peach filling into the crust.
- Roll out the second crust and place it over the filling.
- Seal the edges and cut slits in the top crust for steam to escape.
- Beat the egg yolk with 2 tablespoons of water and brush the mixture over the crust for a golden finish.
- Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 30-45 minutes, or until the filling is bubbly and the crust is golden.
