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A freshly baked peach pie with a golden, flaky crust on a cooling rack.

Quick way to grow Peach Pie Recipes: 5 Delicious SecretsPeach Pie

This peach pie recipe offers a quick and delicious way to enjoy a classic dessert, featuring fresh peaches nestled in a flaky crust with a hint of spice.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 6 large peaches, peeled and sliced
  • 0.75 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon nutmeg
For the Crust
  • 2 sheets pie crusts, refrigerated
  • 1 egg, beaten

Equipment

  • large bowl
  • 9-inch pie dish

Method
 

Prepare the Filling
  1. In a large bowl, gently combine the sliced peaches, sugar, flour, cinnamon, and nutmeg until the peaches are well coated.
  2. Allow the peach mixture to sit for 10-15 minutes, allowing juices to release and flavors to meld.
Assemble the Pie
  1. Preheat your oven to 425°F (220°C) and then carefully unroll one pie crust and fit it into a 9-inch pie dish, trimming any excess dough.
  2. Pour the peach filling into the pie crust, spreading it evenly.
  3. Unroll the second pie crust and place it over the filling, then crimp the edges of both crusts together to seal them and cut several slits in the top crust to allow steam to escape.
  4. Brush the top crust with the beaten egg wash for a golden finish, and if desired, sprinkle with a little extra sugar.
Bake the Pie
  1. Bake the pie for 15 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly and tender.
  2. Let the pie cool completely on a wire rack before slicing and serving, as this allows the filling to set properly.

Notes

For an extra touch, serve warm with a scoop of vanilla ice cream. If peaches are not very sweet, you can add an extra tablespoon or two of sugar to the filling. To prevent over-browning of the crust edges, you can cover them with aluminum foil during the last 15-20 minutes of baking.