Homemade Peach Pie
User Reviews
5
Homemade Peach Pie
Description
Homemade Peach Pie starts with peeled fresh peaches combined with granulated and brown sugar, cinnamon, cornstarch to thicken juices, and a pinch of salt. The mixture is gently tossed, then poured into a prepared pie crust. A second crust is placed on top, edges folded and crimped to seal, and steam vents cut into the top crust. The crust is brushed with milk before baking to promote browning. The pie bakes initially at a high temperature (450°F) for 15 minutes to set the crust, then temperature is reduced to 375°F for an additional 55-65 minutes until the filling boils and thickens, resulting in a juicy, evenly cooked dessert.
The final pie offers a balance of sweet and slightly tart peach flavor enhanced by cinnamon warmth and a thickened yet juicy texture. The crust is crisp and golden, contrasting with the soft fruit inside. Baking on a foil-lined rimmed sheet protects the oven from drips.
This pie is a classic dessert suitable for serving with ice cream or whipped cream. It makes a seasonal treat during peach harvest times and can be sliced for gatherings or family meals.
Practical tips include peeling peaches easily by blanching with a small cut and controlling crust browning by tenting with foil if needed during baking.
Ingredients
- 6 cups peach peeled, fresh
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 4 tablespoons cornstarch
- 1 recipe pie crust
- 1 tablespoon milk
Instructions
- Preheat oven to 450°F.
- Combine peaches, sugar, cinnamon and cornstarch and a pinch of salt in a bowl and gently toss.
- Roll pie crust into a 12" circle. Line a 9" pie plate. Fill with peach mixture.
- Roll the second crust into a 12" circle. Gently place over peaches.
- Cut the edges of the crust so you have a 1/2" overhang. Fold and crimp edges as desired.
- Cut slits in the top of the pie to allow steam to escape. Brush crust with milk (and sprinkle with sugar if desired).
- Place pie on a large rimmed foil lined baking sheet and place in the oven. Bake 15 minutes and then reduce heat to 375°F.
- Continue baking 55-65 minutes or until filling is hot and bubbly.
Notes
- Peel peaches efficiently by cutting a small "X" at the bottom, blanching in boiling water for 20-30 seconds, then plunging into ice water to loosen skins.
- If the pie crust browns too quickly, cover it loosely with foil for the remainder of baking to prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209 | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 90mg | 4% |
| Potassium | 249mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 377IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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