Peach Pie Dessert: A Deliciously Easy Recipe for Summer Treats

Peach Pie Dessert is a delightful treat that captures the essence of summer in every bite. As the warm sun ripens juicy peaches, this classic dessert has become a beloved staple in many households, especially during the harvest season. Growing up, I remember my grandmother’s kitchen filled with the sweet aroma of baked peaches and buttery crust, a memory that still brings a smile to my face. The combination of tender, sweet peaches enveloped in a flaky crust creates a perfect harmony of flavors and textures that is simply irresistible.

People adore Peach Pie Dessert not only for its delicious taste but also for its versatility. Whether served warm with a scoop of vanilla ice cream or enjoyed cold with a dollop of whipped cream, this dessert is a crowd-pleaser at any gathering. Plus, it’s incredibly convenient to make, allowing you to whip up a homemade treat with minimal effort. Join me as we explore the delightful world of Peach Pie Dessert, and let’s create some sweet memories together!

Ingredients:

• 6 cups fresh peaches, peeled and sliced
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon butter, cut into small pieces
• 1 package refrigerated pie crusts (2 crusts)
• 1 egg, beaten (for egg wash)
• 1 tablespoon sugar (for sprinkling on top)

Preparing the Peach Filling

1. Start by washing the peaches thoroughly under cold water. Once clean, peel the peaches using a vegetable peeler or a paring knife. I find that using a peeler is the quickest way to get the skin off without losing too much fruit. 2. After peeling, slice the peaches into thin wedges. You want them to be about 1/4 inch thick so they cook evenly. Place the sliced peaches into a large mixing bowl. 3. In a separate bowl, combine the granulated sugar, flour, ground cinnamon, and salt. This mixture will help thicken the juices released by the peaches as they bake. 4. Sprinkle the sugar mixture over the sliced peaches. Add the lemon juice to the bowl as well. The lemon juice not only adds a nice tang but also helps to prevent the peaches from browning. 5. Gently toss the peaches with the sugar mixture until they are well coated. I like to use my hands for this step, as it allows me to be gentle and ensure that the peaches don’t get bruised.

Preparing the Pie Crust

6. Preheat your oven to 425°F (220°C). This high temperature will help create a beautifully golden crust. 7. While the oven is preheating, take the refrigerated pie crusts out of the package. Let them sit at room temperature for about 10 minutes to make them easier to work with. 8. Unroll one of the pie crusts and fit it into a 9-inch pie pan. Make sure to press it gently into the bottom and up the sides of the pan. If there are any cracks, just patch them up with your fingers. 9. Once the first crust is in place, pour the peach filling into the crust. Make sure to distribute the peaches evenly. I like to use a slotted spoon to leave behind any excess juice, as too much liquid can make the bottom crust soggy. 10. Dot the top of the peach filling with small pieces of butter. This will add richness and flavor as the pie bakes. 11. Unroll the second pie crust and place it over the peach filling. You can either leave it whole for a classic look or cut slits in it to create a lattice pattern. If you choose to do a lattice, cut the crust into strips and weave them over the filling. 12. Once the top crust is in place, trim any excess dough hanging over the edges of the pie pan. Fold the edges under and crimp them together to seal the pie. I like to use my fingers to create a decorative edge, but you can also use a fork if you prefer.

Finishing Touches

13. Brush the top crust with the beaten egg. This will give the pie a beautiful golden color as it bakes. 14. Sprinkle a tablespoon of sugar over the top crust. This adds a nice sweetness and a bit of crunch to the finished pie. 15. Use a sharp knife to cut a few slits in the top crust if you haven’t already. This allows steam to escape while the pie bakes, preventing it from bubbling over.

Baking the Pie

16. Place the pie on a baking sheet to catch any drips. This is an important step, as it saves you from having to clean your oven later! 17. Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on it; if the edges start to brown too quickly, you can cover them with strips of aluminum foil. 18. Once the pie is done baking, remove it from the oven and let it cool on a wire rack for at least 2 hours. This cooling time allows the filling to set up a bit, making it easier to slice.

Serving the Peach Pie

19. After the pie has cooled, it’s time to slice into it! Use a sharp knife to cut wedges, and serve each slice with a scoop of vanilla ice cream or

Conclusion:

In summary, this Peach Pie Dessert is an absolute must-try for anyone who loves the sweet, juicy flavor of fresh peaches combined with a flaky, buttery crust. The balance of sweetness and tartness in this recipe creates a delightful experience that is perfect for any occasion, whether it’s a summer barbecue, a family gathering, or simply a cozy night in. For serving suggestions, I highly recommend pairing this delicious pie with a scoop of vanilla ice cream or a dollop of freshly whipped cream to elevate the flavors even further. If you’re feeling adventurous, you can also experiment with variations by adding a sprinkle of cinnamon or nutmeg for a warm, spiced twist, or even mixing in some berries for a delightful fruit medley. I encourage you to give this Peach Pie Dessert a try and share your experience with friends and family. I would love to hear how it turns out for you! Don’t forget to snap a picture and tag me on social media; I can’t wait to see your beautiful creations. Trust me, once you taste this pie, you’ll understand why it’s a favorite in my kitchen and why it deserves a spot in yours. Happy baking!

Print