Peach Pie
This peach pie recipe is absolute perfection! Juicy summer peaches slicked in a sweet glaze and cradled in a buttery, flaky crust. You'll swoon!
Servings: 10 slices
Calories: 126kcal
Ingredients
- 3 pounds peaches, peeled, pitted, and sliced (fresh or frozen)
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 2 tablespoons unsalted butter, cubed
- 1 batch pie crust
- egg wash (1 egg beaten with 2 tablespoons water)
- coarse sugar (optional garnish)
Instructions
- Place the peaches, sugar, cornstarch, lemon juice, cinnamon, and nutmeg in a large pot and toss to coat.
- Cook the mixture over medium heat until the peaches are slightly softened and the juices have thickened (approximately 15 minutes).
- Allow the peach pie filling to cool completely, then transfer it to the prepared bottom pie crust, and dot with cubes of butter.
- Preheat the oven to 425 degrees F.
- Arrange the top crust in a lattice pattern, trim the excess, and crimp the edge.
- Brush with egg wash and sprinkle with coarse sugar.
- Bake until the filling is bubbly and thick, and the crust is golden brown (approximately 40 to 45 minutes).
Video
Notes
Click here for my flaky pie crust recipe: Homemade Pie Crust
Click here for how to process in canning jars: Strawberry Jam Recipe
Click here for how to make a lattice top pie crust: Lattice Top Pie
Nutrition
Serving: 1slice | Calories: 126kcal | Carbohydrates: 26g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 19mg | Potassium: 170mg | Fiber: 2g | Sugar: 21g | Vitamin A: 514IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 0.5mg