Classic Peach Pie

$Fresh peaches are the star of this pie. You need about 5 cups of ripe peaches. Look for peaches that smell sweet and feel slightly soft. They should be golden with a hint of blush. Peel and slice them neatly. This step helps release their juicy goodness. You will need 1 cup of granulated sugar and 1/4 cup of all-purpose flour. The sugar adds sweetness while the flour thickens the filling. It helps keep the juices from making the crust soggy. Mix these dry ingredients with the peaches for a great blend. A bit of flavor goes a long way. Add 1 teaspoon of ground cinnamon for warmth. A tablespoon of lemon juice brightens the taste. Don’t forget a pinch of salt to balance the sweetness. Lastly, use 1 tablespoon of unsalted butter, cut into small pieces. This adds richness to the pie. For a full list of ingredients, you can refer to the Full Recipe. To start, gather your fresh peaches. You need about five cups. Peel them and slice them thinly. In a large bowl, mix the peach slices with sugar, flour, cinnamon, lemon juice, and a pinch of salt. Toss everything gently until the peaches are well-coated. Let the mixture sit for about 15 to 20 minutes. This time lets the peaches release their sweet juices, making your filling perfect. While the peaches rest, it’s time to get your oven ready. Preheat it to 425°F (220°C). This will help your pie bake evenly. Next, take one pie crust from the package. Roll it out gently and fit it into a 9-inch pie pan. Let the edges hang over the sides for now. Now, pour the peach filling into your crust. Be careful to avoid any extra liquid. Distribute small pieces of butter over the top of the filling. This adds a rich flavor. Next, roll out the second crust and place it over the filling. Cut slits in the top crust for steam to escape. Trim any overhanging edges and crimp the sides to seal the pie. Brush the top with the beaten egg for a golden finish. Place the pie in the oven. Bake it for about 45 to 50 minutes. Watch it closely. You want the crust golden and the juices bubbling. Once baked, take it out and let it cool on a wire rack for at least two hours. This waiting time helps the filling set. For the full recipe, refer to the earlier section where I mentioned it. To make a great pie crust, keep the ingredients cold. Cold butter makes the crust flaky. Use a light touch when mixing. Overworking the dough can make it tough. Roll it out on a floured surface. Aim for about 1/8-inch thickness. Trim the edges so they hang slightly over the pan. This way, you can crimp them later for a lovely finish. Peach flavor shines with a few simple tweaks. Adding ground cinnamon gives warmth. Lemon juice brightens the taste. A pinch of salt balances the sweetness. You can also try vanilla extract for extra depth. Mix these well with your peaches. Let them sit before filling the pie. This resting time allows flavors to meld and juices to form. Cooling the pie is key for the best slice. Let it cool on a wire rack for two hours. This helps the filling set up nicely. If you slice too soon, it may run. Serve slices warm or at room temperature. I love adding vanilla ice cream on top. The warm pie and cold ice cream create a perfect bite. For a fun twist, try adding fresh mint leaves as a garnish. It looks great and adds freshness. Check out the Full Recipe for more tips! {{image_4}} You can switch out peaches for other fruits. Apples, cherries, or blueberries work well. Each fruit brings its own flavor. For example, apples add crunch and sweetness. Cherries give a tart twist. Blueberries offer a juicy burst. Adjust the sugar based on the fruit's sweetness. Enjoy experimenting with what you have! If you need a gluten-free crust, you have choices. You can use a store-bought gluten-free pie crust. These are often made with rice flour or almond flour. You can also make a crust from ground nuts and coconut oil. Just mix the nuts with oil and press it into the pie pan. It’s simple and tasty! To make this pie vegan, swap a few ingredients. Use a plant-based butter instead of regular butter. You can also replace the egg wash with almond milk or coconut milk. This gives a nice shine to the crust. With these changes, everyone can enjoy this peach pie. It stays delicious and full of flavor! For the full recipe, check out the Peachy Delight Pie! To keep your peach pie fresh, let it cool completely. Once cool, cover it with plastic wrap or foil. Store it at room temperature for up to two days. This keeps the crust crisp and the filling tasty. If you want to save some pie for later, freezing is easy. Wrap the whole pie in plastic wrap. Then, wrap it in aluminum foil to prevent freezer burn. You can freeze it for up to three months. For best results, freeze the pie unbaked. This way, you can bake it fresh later. To reheat your peach pie, preheat the oven to 350°F (175°C). Place the pie on a baking sheet to catch any drips. Heat it for about 15-20 minutes or until warm. If the crust gets too brown, cover it with foil. Enjoy your warm pie with a scoop of ice cream for a treat! You can tell when the peach pie is done by checking the crust and juices. The crust should be a nice golden brown color. You will also see the juices bubbling up through the slits you made on top. This usually takes about 45 to 50 minutes in the oven. Make sure to keep an eye on it, so it does not burn. If the crust gets too dark, you can cover the edges with foil. Yes, you can use canned peaches for your pie. Just make sure to drain them well. Canned peaches are softer than fresh ones, so the texture may change a bit. Use the same amount of canned peaches as fresh ones. They can save time and still taste good. Just remember to adjust the sugar since canned peaches are often sweeter. Peach pie pairs well with many sides. Here are a few great options: - Vanilla ice cream - Whipped cream - Fresh berries - A drizzle of caramel sauce - A scoop of yogurt These sides add flavor and texture. They make each bite even more delightful. You can mix and match to find your favorite combination. For the full recipe, check out the Peachy Delight Pie recipe! This blog post covered all you need for a great peach pie. We discussed fresh peaches, sugar, and flour for the filling. You learned how to prep the pie crust and bake it perfectly. The tips will help you achieve a lovely crust and enhance flavors. Remember, you can switch up fruits and make it gluten-free or vegan. Store your pie right and enjoy it later. With these steps, your peach pie will be a hit! Happy baking!$

Indulge in the summer sweetness of Peachy Delight Pie with this easy-to-follow recipe! This delightful pie features fresh peaches combined with sugar and spices, all wrapped in a flaky crust. Learn how to make the perfect peach filling and achieve a beautiful golden top with our simple steps. Perfect for gatherings or a cozy night in, click through to explore the full recipe and treat your taste buds to this delicious dessert!

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Ingredients

5 cups fresh peaches, peeled and sliced

1 cup granulated sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1 tablespoon lemon juice

Pinch of salt

1 tablespoon unsalted butter, cut into small pieces

1 package (14 oz) refrigerated pie crusts (contains 2 crusts)

1 egg, beaten (for egg wash)

Instructions

Prepare the Peaches: In a large mixing bowl, combine the sliced peaches with granulated sugar, flour, ground cinnamon, lemon juice, and a pinch of salt. Gently toss the mixture until all the peach slices are evenly coated. Allow the mixture to rest for about 15-20 minutes so that the peaches can release their natural juices.

Preheat the Oven: While the peaches are resting, preheat your oven to 425°F (220°C) to ensure it's hot and ready for baking.

Prepare the Pie Crust: Take one of the refrigerated pie crusts and roll it out gently. Fit it into a 9-inch pie pan, allowing the edges to hang over the sides for now.

Fill the Pie: Carefully pour the peach filling into the pie crust, making sure to discard any excess liquid. Evenly distribute small pieces of unsalted butter over the filling to enrich the flavor.

Cover with the Second Crust: Roll out the second pie crust and position it over the peach filling. Use a sharp knife to cut slits in the top crust, creating a decorative pattern while allowing steam to escape during baking. Trim any overhanging crust, then crimp the edges together to seal the pie securely.

Egg Wash: Brush the top crust generously with the beaten egg, which will give the pie a beautiful golden finish as it bakes.

Bake: Place the pie in the preheated oven and bake for about 45-50 minutes, or until the crust is golden brown and the juices are bubbling up through the slits. Keep an eye on it to ensure it doesn’t over-brown.

Cool: Once the pie is done baking, remove it from the oven and allow it to cool on a wire rack for at least 2 hours before slicing. This cooling time helps the filling to set properly.

Prep Time, Total Time, Servings: 20 mins | 1 hr 10 mins | 8 servings

- Presentation Tips: For serving, offer warm or room temperature slices of pie adorned with a scoop of vanilla ice cream or a dollop of freshly whipped cream on top. The contrast of the warm pie and the cold ice cream creates a delightful experience!