Step-by-step instructions
Here’s how to bring your peach pie to life, step by step:
- Start by preheating your oven to 350°F (175°C). Prepare a rimmed baking sheet by lining it with foil or parchment paper.
- For the peaches, score an ‘X’ on the bottom of each one and blanch them in boiling water for just 1 minute. Transfer them to an ice bath to stop the cooking, peel off the skins, pit, and slice them into 1-inch pieces.
- In a large bowl, combine the peach slices with the lemon zest, lemon juice, sugars, cornstarch, vanilla extract, cinnamon, nutmeg, cloves, and salt. Mix well until the peaches are coated.
- On a floured surface, roll out your first pie crust until it’s large enough to fit a 9-inch pie pan. Press it into the bottom and sides of the pan, then fill it with the peach mixture.
- Roll out the second crust and cut it into strips for a delightful lattice top. Weave the strips over the filling in a crisscross pattern.
- Pinch the edges of the crust together, and brush the top with the egg wash made from the beaten egg and water. Sprinkle with coarse sugar for a nice crunch.
- Place your pie on the prepared baking sheet and bake it for 60–65 minutes, or until the filling bubbles and the crust is golden. If the crust browns too quickly, you can cover it with foil.
- Lastly, allow the pie to cool for at least 3 hours before slicing. Patience is key for achieving that perfect slice!
Best ways to enjoy it
Now that you’ve baked the perfect peach pie, how can you serve it? Slice it up and serve it warm, perhaps with a scoop of vanilla ice cream for a classic pairing. For an upscale twist, try drizzling some homemade caramel sauce over the top, or add a dollop of whipped cream and sprinkle with fresh mint. This pie also makes a fantastic breakfast treat the next day or an afternoon snack with a cup of coffee!
Keeping leftovers fresh
How should you store any leftover peach pie? First, let the pie cool completely, then cover it with plastic wrap or aluminum foil and store it in the refrigerator. It will keep well for up to 3-4 days. If you’re looking to save it for longer, unwrap the pie and freeze slices individually. Just remember to wrap them tightly in plastic wrap before placing them into a freezer-safe bag or container!
Helpful cooking tips
Want to elevate your peach pie game? Here are a few tips:
- Use ripe, freestone peaches for easier peeling and better flavor.
- Don’t skip the cornstarch; it thickens the juices and prevents the filling from being too runny.
- If you prefer a sweeter pie, adjust the sugar according to your taste by tasting the peach filling before baking.
- For an extra flavor boost, consider adding a teaspoon of almond extract to the filling; it complements peaches beautifully.
Creative twists
This classic peach pie is incredibly versatile! Here are a few variations to try:
- Berry Peach Pie: Mix in some fresh blueberries or raspberries for a delightful twist.
- Peach Crumble: Skip the crust altogether and top the peaches with a crunchy oat topping instead.
- Spiced Perfection: Experiment with spices by adding a pinch of ginger or cardamom for a warm, aromatic flavor profile.
- Gluten-Free Option: Use a gluten-free pie crust and cornstarch to maintain that beloved texture without gluten.
Your questions answered
What kind of peaches are best for pie?
Freestone peaches are ideal since their pits separate easily from the flesh. Look for ripe, fragrant peaches for the best flavor.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator. Just make sure to allow it to cool completely after baking.
What if I have a nut allergy?
You can make peach pie safely for those with nut allergies by ensuring that your crust and other ingredients are nut-free.
Making a peach pie at home is a delightful culinary adventure that’s worth every moment. With this recipe, you’ll create a mouth-watering dessert that your loved ones will treasure and enjoy!
