Best Peach Pie Recipe

5 from 1 vote

Peach Pie is one of the best pie recipes you will ever make; the flavorful and juicy peach filling with the flaky and buttery pie crust makes this irresistible.

Prep Time10

Cook Time1 10

Course: Desserts, sweets

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 399kcal

Author: Kushi

Equipment

Pie pan

Ingredients

2 Pie crust homemade or store-bought
3 pounds Peaches about 8 to 9
1 cup White sugar adjust based on the sweetness of the fruit
Salt a small pinch
3 tablespoon All purpose flour
1 tablespoon Cornstarch
1 teaspoon Lemon juice
¼ teaspoon Cardamom powder optional or cinnamon
1 teaspoon Vanilla extract
2 tablespoon Butter
Egg heavy cream, or milk, to brush

Instructions

Peach pie filling

Peel and slice the peaches into chunks or cubes.
3 pounds Peaches
Add ½ cup of sugar, salt, and the sliced peaches in a bowl and stir. Let this sit for about 20 to 30 minutes.
1 cup White sugar, Salt
Meanwhile, preheat the oven to 350 degrees F.
Strain the juices collected at the bottom of the bowl into a skillet or pan and bring to a boil. Cook for about 5 minutes on a medium-high flame, or until syrup is formed.
In a bowl, add the strained peaches, remaining sugar, flour, cornstarch, lemon juice, cardamom, and vanilla extract and toss. (You can add a dash of cinnamon or cayenne at this point instead of cardamom)
3 tablespoon All purpose flour, 1 tablespoon Cornstarch, 1 teaspoon Lemon juice, ¼ teaspoon Cardamom powder, 1 teaspoon Vanilla extract
Pour the hot peach syrup prepared into this mixture and stir.

Making of peach pie

Grease a 9-inch pie plate with butter.
Roll one pie crust to about a 10 to 12-inch circle and press it into a pie plate.
2 Pie crust
Next, pour the peach filling into the pie crust and dot it with butter.
2 tablespoon Butter
Roll the second pie crust on a floured working surface and cut it into ten 1-inch strips using a knife or pastry cutter.
Lay the strips over and under one another and weave them to form a lattice crust.
I haven't trimmed the edges for a rustic feel. If you prefer a pie with clean edges, tuck the strips under the bottom crust and crimp the edges of the crust.
Brush the lattice top with milk and bake in a preheated oven for about 1 hour and 10 minutes until the crust develops a beautiful golden brown color and the peach bubbles through the lattice openings.
Egg
Let the pie cool completely before slicing.

Notes

To elevate your pie to the next level, add a teaspoon of freshly grated ginger. Remember to serve your pie with vanilla ice cream.
Slice only after the pie is cooled down so it gets time to set fully.
Make the filling only when you are ready to bake the pie. Filling ahead of time will release too much liquid.

Nutrition