|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 74g||27%|
|Dietary Fiber 4g||15%|
|Total Sugars 38g|
|Vitamin C 10mg||48%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Every bite of this luscious peach pie is a celebration of summer. This pie is not demanding—if you don't have time to make a batch of homemade pastry, make it with store-bought pastry sheets. Peel the peaches or leave them unpeeled—the peach skins soften nicely as the filling cooks. Either way, everyone will fall instantly in love with this pie.
Filled with sweet and juicy sliced peaches, feel free to put your own special spin on the filling. Add a touch of spice to the pie filling with a dash of ground cinnamon or a combination of cinnamon and nutmeg. Or add a handful of fresh blueberries to the filling for a pop of color and extra flavor. Nectarines are an excellent alternative to peaches since their flavor and texture are so similar.
"Make the most of those summer peaches with this easy peach pie. I like an extra hit of lemon juice to really brighten the filling and bring out the flavor of the peaches. Don’t be afraid to really push the baking time to yield the most golden and perfectly baked top (and bottom!) crust." —Kayla Hoang
2 (9-inch) pie crusts, store-bought or homemade pastry
2/3 cup granulated sugar
1/3 cup light brown sugar, packed
1/3 cup all-purpose flour
1 dash salt
2 1/2 pounds fresh peaches, 6 to 8 peaches, about 5 to 6 cups sliced
1 tablespoon lemon juice
1 tablespoon unsalted butter, diced into small pieces
1 large egg yolk
Gather the ingredients. Position the rack in the center of the oven and heat it to 425 F.
Line a 9-inch pie plate with a sheet of pastry. Place the pie plate in the refrigerator until you are ready to fill it.
In a large bowl, combine the granulated sugar, brown sugar, flour, and salt; mix well. Add the sliced peaches and lemon juice to the sugar and flour mixture; toss to combine thoroughly and let stand for 5 minutes.
Remove the pie shell from the refrigerator and fill it with the peach filling mixture—dot with the diced butter.
Mix the egg yolk with 1 tablespoon of water and lightly brush over the crust.
Bake the pie at 425 F for 15 minutes, then reduce the temperature to 375 F for 50 to 60 minutes, or until golden brown and the filling is bubbling. Check on the crust from time to time and use a pie shield or tent the pie loosely with a sheet of foil if it is browning too quickly.
Cool the pie on a rack for at least 2 hours before slicing.
How to Crimp a Double Crust Pie
When lining the pie plate with the pastry, leave a slight overhang. After filling the pie shell, place the top pie pastry sheet on the top, leaving a slightly larger overhang. Pinch the top and bottom overhangs together and roll them under to create an edge; crimp as desired.
- Firm, ripe peaches are the best choice for a pie. A ripe peach will have a slightly sweet aroma and will have some give when gently squeezed.
- If your peaches aren't ripe, put them in a brown paper bag in a single layer. Place the bag on the countertop and leave it at room temperature for a day or two. Once the peaches are ripe, store them in the refrigerator until it's time to eat them or use them in a recipe.
- There are many varieties of peaches, including yellow, white, clingstone, freestone, and semi-freestone. Yellow peaches are the most flavorful and the best choice for pie.
- Add 1/4 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the flour and sugar mixture.
- Add 1/2 teaspoon of apple pie spice to the flour and sugar mixture.
- Make the pie with an equal amount of sliced fresh nectarines instead of peaches.
- For a firmer crust with slightly less color, swap out the egg yolk with an egg white.
How to Store Peach Pie
- Store a fresh peach pie, loosely covered with plastic wrap, for about 2 days at room temperature or up to 4 days in the refrigerator.
- To freeze the whole peach pie, place it in the freezer until frozen, wrap it in plastic wrap and foil, and freeze it for up to 4 months.
- To reheat a frozen peach pie, let it stand at room temperature for 2 hours, then unwrap it and reheat in a preheated 375 F oven for about 25 minutes, or until warm.
Why is my peach pie runny?
- If you didn't use enough thickener—flour, cornstarch, or tapioca flour—your pie might be runny.
- If you didn't bake your pie long enough, the thickener in the filling might not have had time to set.