Peach Pie is a must make when peaches hit their prime peak of ripeness in the late summer! Learn how to make this stunning homemade peach pie from start to finish. Go all out and add a scoop of ice cream or even a dollop of whipped cream and a sprinkle of cinnamon. Everyone will be begging you for this homemade peach pie recipe.
We had an abundance of peaches this year, they are so juicy, sweet and just downright addictive. But I started to get nervous as I watched them slowly begin to go from perfectly ripe to overripe. I knew I had to think quick so I started making cobblers, pies, tarts and other glorious desserts. Best decision ever! Nothing beats a peach pie with real peaches.
You get the stunning peachy flesh with that deep red color that’s close to the pit. It makes desserts elevate in presentation and the sweetness that you get from a cooked peach is out of this world. I made a handful of pies and gave to some neighbors and they came knocking asking for the recipe! This gold star recipe is truly delicious from the flakey and light crust to the sweet peach filling.
Tips For Baking Peach Pie
If you are new to baking here are some tips for mastering your peach pie!
Not great with a homemade crust? Feel free to buy a premade crust. Not everyone can master the delicate work of the dough. I failed once and then realized I over mixed, and after that, I have success with homemade crust. The dough is delicate and over mixing results in a tough dough.
Use fresh peaches that are peeled, and the pit removed. Cut peaches in about ½ inch slices. If your peaches are not as sweet as you would like you can always light sprinkle with sugar to help bring out the sweetness.
I also recommend if your peaches produce a lot of juice while cutting, to drain them in a colander. Too much sweet peach juice will result in a soupy pie. As I cut my peaches I just place in a colander in the sink to let any excess juice drain off.
Lastly to master cooking the crust without over-browning the edges. I learned this many years ago and it never fails me. Wrap aluminum foil around the edge of pie crust before you bake it. This protects the edges from over-baking. You can also buy pie protectors online nowadays. About 15 minutes before the pie is done, remove the aluminum foil gently and let crust finish baking.
Making homemade peach pie doesn’t have to be hard. This is a really easy recipe that will give you a phenomenal pie in the end! Happy baking.
| Servings |
servings
|
- 3/4 cup white sugar
- 2 tbsp butter, softened
- 1/3 cup All Purpose Flour
- 1/4 tsp ground nutmeg
- 6 fresh peaches - pitted, skinned, and sliced
- 1 Pillsbury ready made pie crust
Ingredients
|
|
- Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of the mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.
Leave a Reply