|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 68g||25%|
|Dietary Fiber 4g||13%|
|Total Sugars 35g|
|Vitamin C 7mg||36%|
|*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. The pie is fantastic with a homemade buttery crust, or use store-bought pastry sheets if you are short on time. Either way, everyone will fall instantly in love with this pie.
Filled with fresh peaches, brown sugar, spices, and lemon zest and topped with a vented or lattice crust, this spiced peach pie recipe is easy to make and delicious. And there's no need to peel the peaches for this pie—the peach skins soften nicely as the filling cooks.
There's really no substitute for fresh summer peaches at the peak of their ripeness, but frozen will work if you are unable to find fresh. Before using frozen peaches in the filling, defrost them and drain them thoroughly.
2 (9-inch) pie crusts, store-bought or homemade pastry for double crust
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 dash ground cloves
1 dash salt
1 teaspoon finely grated lemon peel
1/8 teaspoon almond extract
5 cups sliced fresh peaches (about 2 pounds, or 7 to 8 medium peaches)
2 tablespoons lemon juice
2 tablespoons unsalted butter
Gather the ingredients. Preheat the oven to 400 F.
Line a 9-inch pie plate with pastry crust. Set aside.
Mix the sugars, flour, cinnamon, nutmeg, cloves, salt, lemon peel, and almond extract.
Alternate layers of the sugar and spice mixture and peaches in the pastry-lined pie plate.
Sprinkle the top of the filling with lemon juice and dot with butter.
Top with the second pie crust and vent in several places.
Bake at 400 F for 45 minutes, or until golden brown and filling is bubbly.
How to Make a Lattice Top Pie Crust
- Cut the pie dough into 1/2-inch-wide strips. Arrange dough strips across the top of the filling, leaving a small amount of space between each strip.
- Fold every other strip back all the way to the edge and place a new strip of pastry across the full strips.
- Unfold the strips you originally folded over.
- Fold over the alternating strips now and again place a new strip of pastry across the full strips. Repeat the folding and weaving until the top is covered. The crust pieces should look woven.
- Trim the dough strips even with the overhang on the bottom crust. Tuck the ends of dough strips and overhangs under; press to seal. Crimp edges as desired.
The Best Peaches for Pies and Cobblers: Yellow peaches are the most flavorful varieties for flavor and the best choice for pies and baked goods. They are well balanced in sweetness and acidity. White peaches are quite sweet but more mellow in flavor.
- Replace the cinnamon, nutmeg, and cloves with 1 teaspoon of apple pie spice.
- Make the pie with fresh nectarines instead of peaches.
- Make the dough shine with a basic egg wash. Combine 1 whole egg with 1 tablespoon of milk (or water for less shine). Whisk the egg mixture to blend thoroughly. Brush the egg wash over the vented top crust just before it goes into the oven.
- For a deeper golden crust with gloss, make the egg wash with 1 egg yolk and 1 1/2 teaspoons milk.
- For a nicely browned crust with less gloss, make the egg wash with 1 egg yolk and 1 1/2 teaspoons of water.