Peach Pie

This fresh Peach Pie recipe is easy to make with simple ingredients just like grandma used to make. Use a double crust or crumb topping!

Course Pie

Cuisine American

Prep Time 1 15

Cook Time 1

Total Time 2 15

Servings slices

Calories 316kcal

Author Tonia Larson

Equipment

Ingredients

6 cups peeled sliced peaches
½ cup granulated sugar
⅛ teaspoon salt
½ cup brown sugar
¼ cup cornstarch
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoon lemon juice
2 9-inch pie crusts
1 egg white beaten
½ tablespoon turbinado sugar or sanding sugar

Instructions

Put the peeled, sliced peaches in a bowl. Add granulated sugar and salt. Stir until the slices are coated. Cover and set aside for 30-60 minutes.
Drain and reserve the sweetened peach juice from the peach slices. Transfer the sliced peaches to a separate bowl and set aside.
Stir together the brown sugar, cornstarch, ground cinnamon, and ground nutmeg in a saucepan until combined.
Add the reserved peach juice and lemon juice and whisk until smooth.
Bring the sauce to a boil and then reduce heat. Simmer and stir until the sauce is thickened. Remove from heat.
Pour the sauce over the peach slices. Stir to coat.
Put one pie pastry into a 9-inch pie dish. Fill it with the peach pie filling.
Top with a second pie crust in either a lattice design or add the whole crust with slits cut into it for venting. Or see the notes for a crumb topping instead.
Brush with beaten egg white and sprinkle with sugar.
Bake at 450˚F for 10 minutes and then reduce the heat to 350˚F and bake for 45-50 minutes, or until the filling is bubbly. Cover edges loosely with foil or a pie shield halfway through baking if they are getting too brown.

Video

Notes

One: Canned Peaches

Drain the juice from the cans of peaches and then use them in place of the fresh peaches. A 15.25-ounce can of peaches has about 1 1/2 cups of peaches in it, so you’ll need about four cans, depending on the brand.

Two: Frozen Peaches

Use six cups of frozen peaches. Thaw them before making the pie.

Three: Crumb Topping

Combine 1 cup of all-purpose flour, 2/3 cup of brown sugar, and 1/2 teaspoon of ground cinnamon in a bowl. Cut in 1/2 cup of cold butter until crumbly. Spread the crumb topping over the filling.

Nutrition