Description
Fresh peach pie is a quintessential summer dessert, capturing the essence of the season in every bite with a buttery, flaky crust and juicy, perfectly sweetened peach filling.
Ingredients
- 6 cup peeled and sliced fresh peaches
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- a pinch of ginger
- 1/2 teaspoon vanilla extract
- 3 tablespoon cornstarch
- 1/4 cup unsalted butter, sliced
- 1 large egg
- 1 teaspoon water
- raw sugar for garnish
Instructions
1. Preheat your oven to 425°F. Prepare a 9-inch pie crust in a pie dish.
2. In a large bowl, combine the peaches, lemon zest, lemon juice, brown sugar, granulated sugar, cinnamon, salt, nutmeg, ginger, and vanilla. Mix until well combined. Sprinkle the cornstarch over the mixture and stir to coat the peaches evenly.
3. Pour the peach mixture into the prepared pie crust. Dot the top with sliced butter.
4. Cover with a top crust and seal the edges. Cut slits in the top to allow steam to escape.
5. In a small bowl, beat the egg with the water to create an egg wash. Brush the top of the pie crust with the egg wash.
6. Bake for 15 minutes, then reduce the temperature to 350°F and continue baking for another 35-40 minutes until golden-brown and bubbly.
Notes
Let the pie cool completely before slicing to allow the filling to set. Store leftovers at room temperature for up to 2 days or in the refrigerator for up to 4 days. Can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg