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Peach Pie Dessert: A Deliciously Easy Recipe for Summer Treats

  • Author: Maria
  • Total Time: 140 minutes
  • Yield: 8 servings 1x

Description

Indulge in the sweet and juicy flavors of summer with this homemade peach pie. Bursting with fresh peaches and a hint of cinnamon, this classic dessert features a flaky crust that perfectly complements the luscious filling. Serve it warm with a scoop of vanilla ice cream for the ultimate treat!

Ingredients

Scale
  • 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)

Instructions

  1. Wash the peaches thoroughly under cold water. Peel the peaches using a vegetable peeler or paring knife.
  2. Slice the peaches into thin wedges, about 1/4 inch thick, and place them in a large mixing bowl.
  3. In a separate bowl, combine granulated sugar, flour, ground cinnamon, and salt.
  4. Sprinkle the sugar mixture over the sliced peaches and add lemon juice. Toss gently to coat the peaches.
  5. Preheat your oven to 425°F (220°C).
  6. Let the refrigerated pie crusts sit at room temperature for about 10 minutes.
  7. Unroll one pie crust and fit it into a 9-inch pie pan, pressing gently into the bottom and sides.
  8. Pour the peach filling into the crust, distributing evenly and leaving behind excess juice.
  9. Dot the filling with small pieces of butter.
  10. Unroll the second pie crust and place it over the filling. Cut slits for a lattice pattern if desired.
  11. Trim excess dough, fold edges under, and crimp to seal.
  12. Brush the top crust with beaten egg and sprinkle with sugar.
  13. Cut a few slits in the top crust to allow steam to escape.
  14. Place the pie on a baking sheet to catch drips.
  15. Bake for 45-50 minutes, or until the crust is golden brown and filling is bubbling. Cover edges with foil if browning too quickly.
  16. Remove from oven and let cool on a wire rack for at least 2 hours.
  17. Slice the cooled pie into wedges and serve with vanilla ice cream or whipped cream.

Notes

  • For best results, use ripe, fresh peaches for maximum flavor.
  • You can substitute the sugar with brown sugar for a deeper flavor.
  • If you prefer a thicker filling, increase the flour to 1/3 cup.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes

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Find it online: https://www.beerecipe.com/peach-pie-dessert/