Peach Pie

Learn to make a perfect peach pie with fresh peach pie filling for the best summer dessert! This peach pie recipe can be made with a double crust, a crumble topping or even lattice crust.

Prep Time: 20

Cook Time: 1 10

Cool Time: 1

Total Time: 2 40

Servings:

Equipment

1 9" or 10" pie dish

Ingredients

¾ cup + 1 Tablespoon granulated sugar , divided
¼ cup light brown sugar , packed
⅓ cup corn starch , can substitute for flour
¼ teaspoon ground cinnamon
5 cups peeled and sliced peaches (about 7 peaches)
2 pie crusts , unbaked
1 large egg white , whisked

For serving: Whipped cream or Vanilla ice cream

Instructions

Preheat the oven to 400°F. Place a baking sheet in the oven.
In a large bowl, mix together the 3/4 cup sugar, brown sugar, corn starch, and cinnamon. Add the peaches and stir until well coated.
On a floured-work surface, roll 1 pie crust to fit a 9- to 10-inch pie dish. Transfer to dish and tuck under the edges. Cover with foil and add beads or dry beans to the center. Place on baking sheet and bake 10 minutes, or until lightly golden brown.
While it bakes, roll the remaining pie crust into a large enough circle to fit the pie dish.
Using a slotted spoon, scoop the peach filling into the baked pie crust, leaving any excess juice in the bowl. Top peaches with pie crust (or crumb topping below), trimming any excess dough. Using a pastry brush, coat the top with egg white. Sprinkle with remaining 1 Tablespoon sugar.
Bake 20 minutes. Reduce heat to 350°F. Bake 40 minutes, or until crust is golden brown. If crust is browning too fast, cover with foil. Let cool 1 to 2 hours to set before slicing.
Serve with fresh whipped cream or vanilla ice cream.

Notes

Baking Tips:

The crust can be made a few days ahead of time. If you have a frozen pie crust thawed already, you're ahead of the game. It's always nice to have frozen crust at the ready.
Make the filling ahead of time as well. It will keep for about 3-5 days in the fridge, but also frozen for months if you happen to have some you made previously.
Blind bake your crust before adding the filling. This will ensure a nice crusty bottom that doesn't get soggy.
Use a store-bought crust if you prefer.
Brush the egg wash onto the crust before baking to give it a nice golden silky appearance.
Allow to cool before serving. Allowing it to set will help contain the structure of the pie, and not fall apart on you.
This recipe works with other fruits, including strawberry, apricot, and apple!
Frozen peaches: You can use frozen peaches for this pie. Allow to thaw slightly. Drain any excess juices before adding to crust.

Crumb topping: Alternatively you can add a crumble topping instead of a second layer of pie crust. Here is my recipe below:

6 Tablespoons old fashioned oats
1/3 cup brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
4 Tablespoon butter

Combine and sprinkle over top of the peaches (instead of adding the top crust) before baking.

Storage: Pie will keep in the fridge for up to 5 days (no way you'll have leftovers by then!). Wrap it in plastic wrap or transfer it to an airtight container to keep fresh.

Freeze: Once completely cooled, you can freeze this pie for up to 3 months. Make it in the summer and enjoy it again in the fall!

Thaw & Reheat: Take it out of the freezer and thaw overnight in the fridge. If you enjoy pie at room temperature eat it as is. If you want to reheat, stick it in the oven to heat through. You can also reheat a pie from frozen, it will just take you longer.

Nutrition