Peach Pie Recipe

Ah, the sweet symphony of summer – the time when peaches are at their peak, nature’s candy bursting with juicy exuberance. Imagine this: You’ve got your loved ones gathered around the kitchen, the room filled with laughter and the heady aroma of freshly picked peaches. Today, we are diving into a family favorite – the classic Peach Pie Recipe. This isn’t just any pie; it’s a recipe steeped in tradition and love, perfect for making memories. With its golden, flaky crust and succulent, sweet filling, this pie is both a comforting delight and a celebration of summer’s bounty. It’s time to roll up our sleeves and start creating a masterpiece that’s as delightful to look at as it is to eat.

Recipe Summary:

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8
• Skill Level: Intermediate

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 5 cups fresh peaches, peeled, pitted, and sliced
• 1 tablespoon lemon juice
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 cup cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 large egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough begins to come together.
3. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. In another large bowl, toss the sliced peaches with lemon juice. Add granulated sugar, brown sugar, cornstarch, cinnamon, and nutmeg. Mix well and let sit while preparing the crust.
5. Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie dish. Place the dough in the pie dish, ensuring it covers the bottom and sides.
6. Pour the peach mixture into the crust. Roll out the second disc of dough and place it over the filling. Trim, seal, and flute the edges. Cut small slits in the top crust to allow steam to escape.
7. Brush the top crust with beaten egg and sprinkle with coarse sugar.
8. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
9. Let the pie cool on a wire rack for at least 2 hours before serving.

Helpful Tips

• If fresh peaches are not available, you can use frozen or canned peaches. Be sure to drain them well to avoid excess liquid.
• Add a teaspoon of vanilla extract to the filling for an extra layer of flavor.
• To prevent the edges of the crust from burning, cover them with aluminum foil during the last 20 minutes of baking.

Storage Instructions and Substitutions

• Store any leftover pie in an airtight container in the refrigerator for up to 4 days. Reheat slices in the oven before serving.
• Substitute cornstarch with tapioca flour for a gluten-free thickening agent.

Pairings and Complementary Dishes

• Serve your peach pie with a scoop of vanilla ice cream or a dollop of whipped cream for a classic pairing.
• A fresh mint iced tea or a glass of cold milk works wonderfully with a slice of this pie.

Here at Zynahz, we believe that the kitchen is the heart of the home, a place where traditions are made and memories are forged. We hope this Peach Pie Recipe brings you as much joy in the making as it does in the eating. Share your creations with us and spread the love by passing this recipe along to friends and family. Don’t forget to explore more delightful recipes on Zynahz, follow us on social media, and sign up for our newsletter for the latest updates and inspirations. Happy baking!