Easy Peach Pie
When it comes to summer desserts, nothing beats a peach pie. While there are a lot of shortcut recipes out there, my scratch-made version is all about letting the fresh fruit shine. Juicy peach chunks bake up soft and sweet in the oven while still keeping their shape, with just enough cinnamon and lemon to make the natural flavors pop.
Servings: 8 servings
Calories: 190kcal
Equipment
- Pie Dish
Ingredients
- pie crust homemade or store bought
- 3 pounds peaches about 8–9 medium peaches
- 2/3 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 Tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 2 Tablespoons cold unsalted butter cut into small cubes
- egg wash: 1 large egg beaten with 1 Tablespoon milk
Instructions
- Make the pie crust, but don’t bake it.pie crust
- Prepare the peaches: peel the peaches and then cut 1-inch pieces.3 pounds peaches
- Use 8-9 peaches to get 3 cups of peach slices.
- In a large mixing bowl, add peaches, sugar, flour, cinnamon, and lemon juice and stir to coat the peaches. Put mixture in the refrigerator while you roll out the pie crust.2/3 cup granulated sugar, 1/2 cup all-purpose flour, 1 Tablespoon fresh lemon juice, 1 teaspoon ground cinnamon
- Preheat the oven to 400.
- Roll out pie dough. Gently keep turning your dough disc and gently rolling out until it’s large enough to fill the bottom of your pie dish.
- Spray the pie dish with non-stick cooking spray and place the crust on the bottom.
- Spread peach filling on top of crust. Add butter chunks to the top of the peach mixture, spreading them around.2 Tablespoons cold unsalted butter
- Roll the second pie crust out and place on top of the pie. Cut at least three slits in the top. Optionally, you can roll out the dough and cut it into strips and make a lattice top. Seal the edges of the top crust to the bottom crust with the tine of a fork, or use your fingers to crimp the edges together.
- Brush the top of the pie crust with the egg wash.egg wash: 1 large egg beaten with 1 Tablespoon milk
- Bake the pie for 30 minutes, then reduce the temperature to 350 and bake for an additional 20-35 minutes until the pie is bubbling. Use a pie crust shield or make one out of aluminum foil covering the crust of the pie. Do not omit this step of your crust will burn. The internal temperature would be 200 degrees F to ensure it’s fully cooked and wont be watery.
- Remove pie and place on cooling rack to cool for several hours. This allows the juices to set. Four hours is recommended.
Nutrition
Serving: 1serving | Calories: 190kcal | Carbohydrates: 40g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 45mg | Potassium: 220mg | Fiber: 3g | Sugar: 31g | Vitamin A: 643IU | Vitamin C: 8mg | Calcium: 12mg | Iron: 1mg