Fresh Peach Pie
A delightful summer dessert featuring sweet, sun-ripened peaches nestled in a flaky crust topped with a buttery crumble.
Ingredients
Peach Filling
- 7 cups peeled and diced peaches (about 2 lbs 8 oz) Fresh, juicy peaches that burst with sweetness.
- 1 tablespoon lemon juice Adds a touch of brightness and balances the sweetness.
- 1/2 teaspoon vanilla extract Offers a creamy, aromatic depth.
- 1/2 teaspoon almond extract Enhances the pie’s nutty flavors.
- 1/4 cup granulated sugar Sweetens the filling.
- 1/4 cup packed light brown sugar Adds a hint of caramel richness.
- 1 teaspoon ground cinnamon Fills the pie with warm, comforting spice.
- 1/2 teaspoon ground nutmeg Contributes a subtle, rich flavor.
- 1/4 teaspoon ground ginger Brings gentle warmth.
- 1/8 teaspoon ground cloves Adds depth to the spice profile.
- 1/4 cup cornstarch Thickens the peach mixture.
Crust and Topping
- 1 refrigerated pie crust A flaky, buttery base.
- 1 large egg Helps seal the crust and adds color.
- 1 tablespoon water For the egg wash.
- Flour for dusting Prevents sticking.
- 1/2 cup all-purpose flour Forms the crumble topping.
- 1/4 cup packed light brown sugar Sweetens the crumble layer.
- 1 1/2 teaspoons ground cinnamon Infuses the crumble with warm spice.
- Pinch of salt Enhances sweetness.
- 3 tablespoons unsalted butter, softened Adds richness.
Instructions
Preparation
- Peel and dice the peaches. In a large mixing bowl, stir together the peaches, lemon juice, vanilla extract, almond extract, both sugars, spices, and cornstarch.
- Let the mixture rest for about 10 minutes to allow the natural juices to meld with the sugar and spices.
Cooking the Filling
- Pour the peach mixture into a skillet and heat over medium-high heat, stirring constantly for 5-7 minutes until thickened.
- Set the mixture aside to cool completely.
Assembling the Pie
- Unroll the pie crust onto a lightly floured surface and gently place it in a pie plate.
- In a small bowl, whisk together egg and water, then brush onto the crust. Refrigerate for 15 minutes.
- Mix flour, brown sugar, cinnamon, and salt in a bowl. Cut in softened butter until combined for a crumbly topping.
- Spoon cooled peach filling into the crust and sprinkle crumble mixture evenly on top.
Baking
- Preheat oven to 425°F (220°C). Bake for 20 minutes, then reduce temperature to 375°F (190°C) and bake for an additional 30-35 minutes.
- Let the pie cool completely before serving.
Notes
Serve with vanilla ice cream, whipped cream, nuts, or caramel sauce. Ensure to use ripe peaches and allow the pie to cool before serving.