Easy Peach Pie Recipe
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
45 mins
-
Total Time
1 hr 5 mins
-
Servings
12 servings
-
Calories
226 kcal
-
Course
Dessert
-
Cuisine
North American
Easy Peach Pie Recipe
Description
Preparation begins by combining diced peaches with sugar, vanilla, and flour to create the filling mixture, which balances sweetness and helps thicken juice released during baking. The bottom pie crust is prepared with holes poked to prevent sogginess. The peach filling is added to the crust-lined pie pan, then topped with either a full second crust, a lattice pattern, or left uncovered.
The pie first bakes at 425 degrees Fahrenheit for 15 minutes to brown the crust and set the filling, then the temperature is lowered to 375 degrees to finish baking for about 30 minutes or until crust edges are golden and peach juices are actively bubbling. Cooling for at least 45 minutes before slicing is necessary to allow the filling to set and avoid runniness.
The pie includes peach skins intact, which adds a subtle chew and slight bitterness balanced by the sugary filling. Using pre-made crusts simplifies preparation, and transferring crusts to different pans can improve serving presentation.
Peeling peaches is optional; the skin adds texture and the sweetness of the filling masks any bitterness.Using deep-dish crusts in regular pie pans can help achieve a better fit if transferring store-bought crusts for serving.
Ingredients
- 8 medium peaches cut into 1-inch pieces (leave the skin on)
- ⅔ cup sugar
- 1 tablespoon vanilla
- ¼ cup all-purpose flour
- 2 pie crust store-bought
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Combine the peaches, sugar, vanilla, and flour in a medium-sized bowl and stir to combine.
- Using a fork, poke several holes in the bottom of one pie crust.
- Add the peaches to the pie pan. Remove the second pie crust from the pan it came on and use it to top your pie. Or you can cut it into strips and create a weave on top of the pie. You could also bake it with no crust on top for a slightly lighter version.
- Bake the pie for 15 minutes at 425 degrees then turn the oven temperature down to 375 degrees Fahrenheit and continue baking the pie for another 30 minutes, or until the crust is golden and the peaches are bubbling. If the edges of the crust look like they're browning too quickly, cover them with a ring of foil or a pie shield. Let the pie cool for at least 45 minutes before cutting into it - this is the hardest step, but the pie will be runny if you don't wait.
Notes
- Leaving peach skins on adds a slight chewiness and does not overpower the sweetness, but peeling is optional.
- Transferring store-bought crusts to your own pie pan can improve presentation; deep-dish crusts work best when used in regular pie pans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1 slice (of 12) | |
| Calories | 226kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 118mg | 5% |
| Potassium | 223mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 326IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
