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To make the best peach pie, you need fresh, ripe peaches. Here’s what you’ll need: - 5 cups fresh peaches, peeled and thinly sliced - 1 cup granulated sugar - 1/4 cup all-purpose flour - 1 teaspoon ground cinnamon - 1 tablespoon fresh lemon juice - 1 teaspoon pure vanilla extract - 1/4 teaspoon fine sea salt - 2 tablespoons unsalted butter, cut into small cubes These ingredients make a sweet and juicy filling. When you pick peaches, look for ones that are soft but not mushy. They should smell sweet and fragrant. For the crust and baking, gather these items: - 1 large egg (for egg wash) - 1 double pie crust (store-bought or homemade) A good pie crust is key to a tasty pie. You can make your own or buy one. Just make sure it’s cold for the best texture. These toppings can enhance your pie: - Creamy vanilla ice cream - Slices of fresh peach Serving your peach pie with ice cream makes it a real treat. The cold ice cream pairs well with the warm pie. You can also add fresh peach slices for extra flavor and a nice look. First, set your oven to 425°F (220°C). This step is key to a good pie. A hot oven helps the crust get nice and golden. While it heats up, grab your pie pan and get ready for the filling. In a large bowl, combine the sliced peaches, sugar, flour, cinnamon, lemon juice, vanilla, and salt. Use a spatula to mix gently. You want the peaches to get coated well. Let this mix sit for 15 minutes. This waiting time helps the peaches release their juices, giving you a tasty filling. Roll out your first pie crust and fit it into a 9-inch pie pan. Press it down firmly. Leave some crust hanging over the edge; you’ll need it later. Pour the peach mix into the crust evenly. Dot the top with butter cubes for extra flavor. Now, roll out your second crust. You can cut it into strips for a lattice top or lay it whole over the filling. If you choose the whole crust, crimp the edges with your fingers or a fork to seal it well. Beat the egg in a small bowl and brush it over the top crust. This gives the pie a beautiful golden color. Next, cut small slits in the top crust. This allows steam to escape. Bake the pie for 45-50 minutes. You want the crust to be a deep golden brown and the filling bubbly. If the edges brown too fast, cover them with aluminum foil. After baking, take the pie out and let it cool for at least 1 hour. This cooling time helps the filling set, so each slice stays firm. Now, you’re ready to enjoy your homemade peach pie! For a special touch, serve it warm with vanilla ice cream. Don’t forget the fresh peach slice on top! To make a great pie crust, start with cold ingredients. Cold butter keeps the crust flaky. Use a mix of flour and a pinch of salt. This adds flavor. When mixing, use your fingers. Don't overwork the dough; mix just until it forms. Chill the dough for at least 30 minutes. This resting helps the gluten relax. Roll it out on a floured surface to prevent sticking. When baking, preheat your oven to the right temperature. This ensures even baking. Place the pie on a baking sheet. This catches any drips. Bake until the crust is golden and the filling bubbles. If the edges brown too fast, cover them with foil. This prevents burning. Always check your pie during baking. Every oven is different, and your pie might need extra time. Let your pie cool for at least an hour. This helps the filling set. If you slice it too soon, it may run. Serve your peach pie warm or at room temperature. A scoop of vanilla ice cream on top is a great choice. You can also garnish each slice with fresh peach slices. This adds color and flavor. For the full recipe, check the earlier section. Enjoy your perfect peach pie! {{image_4}} You can swap peaches for other fruits. Try using fresh blueberries, tart cherries, or ripe apples. Each fruit brings its own taste. For a tropical twist, use mango or pineapple. Mix and match fruits to find your favorite flavor combo. You can make this pie a bit healthier. Use whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. Replace granulated sugar with honey or maple syrup for natural sweetness. You can also use coconut oil in place of butter. It gives a nice flavor and is healthier. Serve this pie warm with ice cream or whipped cream. For an extra zing, drizzle some honey over the top. You can also add a sprinkle of cinnamon for added warmth. If you want a fun twist, serve slices with a scoop of yogurt. This adds creaminess and complements the pie’s sweetness. For a light touch, pair slices with fresh mint leaves. This gives a refreshing finish to your dessert. Check out the Full Recipe for more tips! To keep your peach pie fresh, store it in an airtight container. Place it in the fridge if you have leftovers. The cool air will help maintain its taste and texture. Make sure to eat the pie within three days for the best flavor. If you cover it with plastic wrap, it can also stay good for a bit longer. If you want to save your pie for later, freezing is a great option. First, let the pie cool completely. Wrap it tightly in plastic wrap. You can also use aluminum foil for extra protection. Then, place it in the freezer. It can last up to three months. When you’re ready to eat, just thaw it in the fridge overnight. To enjoy your peach pie again, preheat your oven to 350°F (175°C). Remove the pie from the fridge or freezer. If it was frozen, let it thaw first. Cover the pie loosely with foil to prevent burning. Heat it in the oven for about 20-25 minutes. This way, the crust stays crispy, and the filling warms up nicely. Enjoy every slice! You can tell the pie is done when the crust turns golden brown. Look for bubbling filling around the edges. A deep golden color shows it is ready. If you see this, it’s time to take it out. Let it cool for one hour to set. Yes, you can use frozen peaches. Just thaw them first and drain the extra juice. This keeps the pie from getting too watery. Frozen peaches are a great option when fresh ones are not in season. They work well in this recipe. Serve peach pie warm, with a scoop of vanilla ice cream on top. This adds creaminess and contrasts the warm filling. You can also garnish with fresh peach slices for color and flavor. It makes for a beautiful dessert presentation. Absolutely! You can make the pie a day ahead. Just cool it completely before storing it in the fridge. When ready to serve, warm it in the oven for a few minutes. This refreshes the crust and filling. Store any leftovers in the fridge. Cover the pie with plastic wrap or foil. It will keep for about 3 to 4 days. For longer storage, you can freeze pieces wrapped tightly in plastic. Just thaw before serving. You can add nutmeg or ginger for extra warmth. These spices complement the peaches well. Just use a small amount to keep the peach flavor strong. Experiment and find your favorite blend! Yes, feel free to use a different pie crust! You can use graham cracker crust or a cookie crust. Just adjust the baking time if needed. This gives you a unique twist on the classic peach pie. To prevent sogginess, make sure to drain excess juices from the peaches. You can also bake the crust for a few minutes before adding the filling. This helps create a barrier against the juices. In this post, we explored how to make a delicious peach pie. We discussed fresh ingredients, baking tips, and ways to serve. Remember, the perfect pie crust is key to your success. Explore variations and enjoy new flavor options. Store your leftovers well to savor them later. Now, with these steps and tricks, you can make a tasty peach pie that everyone will love. Get baking and have fun!

The Best Peach Pie Ever

Indulge in the sweet and tangy flavors of The Ultimate Peach Pie Delight! This delicious recipe features fresh peaches in a perfectly flaky crust, accented with cinnamon and a hint of lemon. With simple ingredients and easy-to-follow steps, you’ll create a dessert that’s sure to impress. Ready to bake your way to happiness? Click through to explore this delightful peach pie recipe and enjoy a slice of summer today!
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Ingredients
  

5 cups fresh peaches, peeled and thinly sliced

1 cup granulated sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1 tablespoon fresh lemon juice

1 teaspoon pure vanilla extract

1/4 teaspoon fine sea salt

2 tablespoons unsalted butter, cut into small cubes

1 large egg (for egg wash)

1 double pie crust (store-bought or homemade)

Instructions
 

Preheat your oven to 425°F (220°C). This ensures that your pie bakes evenly and gets a perfect golden crust.

    In a large mixing bowl, combine the sliced peaches, granulated sugar, flour, ground cinnamon, lemon juice, vanilla extract, and sea salt. Using a spatula, gently toss the ingredients until the peaches are well coated. Allow the mixture to sit for 15 minutes—this resting time helps release the delicious juices from the peaches for a flavorful filling.

      Roll out the first pie crust and fit it into a 9-inch pie pan, pressing it firmly into the bottom and up the sides. Make sure to leave some overhang, which will be useful for sealing the pie later.

        Carefully pour the peach mixture into the prepared crust, spreading it evenly to ensure that every slice has both fruit and juices. Dot the top with the small cubes of butter—this adds richness to the filling as it cooks.

          Roll out the second pie crust. You have the option to create a beautiful lattice top by cutting the crust into strips, or simply drape the whole crust over the filling. If using a full crust, seal the edges by crimping them with your fingers or a fork for a decorative touch.

            In a small bowl, beat the egg until frothy, then use a pastry brush to apply an even layer over the top crust. This egg wash will give your pie a lovely golden brown finish as it bakes.

              Using a sharp knife, cut several small slits into the top crust—this will allow steam to escape during baking and prevent the filling from bubbling over.

                Bake in the preheated oven for 45-50 minutes, or until the crust is a deep golden color and the filling is bubbly. If at any point the edges begin to brown too quickly, gently cover them with strips of aluminum foil to protect against burning.

                  Once baked, remove the pie from the oven and allow it to cool for at least 1 hour before slicing—this cooling time helps the filling set properly so that each slice holds its shape.

                    Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 8

                      - Presentation Tips: Serve warm, with a generous scoop of creamy vanilla ice cream on top, and garnish each slice with a slice of fresh peach. This not only enhances the visual appeal but also adds a refreshing touch to your dessert.