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Peach Pie
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Peach Pie

One of summertime’s best fruits is showcased in this sumptuous Peach Pie. A beautiful lattice crust encases a gently-spiced fresh peach filling. It’s ideal for picnics, potlucks, and any occasion that calls for pie. 

Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings: 8 slices
Calories: 242 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 5 cups peaches 5-6 medium peaches, peeled and sliced
  • 2 Tablespoons lemon juice juice from about 2 lemons, fresh
  • ⅓ cup granulated sugar
  • ⅓ cup light brown sugar packed
  • 2 pie crusts or homemade, ready-made refrigerated
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 2 Tablespoons cornstarch
  • 2 Tablespoons butter unsalted
  • 1 egg large, white
  • 1 Tablespoon water
  • cinnamon additional, for garnish
  • granulated sugar additional, for garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 400℉. Move the oven rack to a position in the lower third of the oven.
  2. Place peaches in a colander. Pour lemon juice over the top and toss to distribute. Let excess juice drain.
  3. Place peaches, granulated sugar, and brown sugar in a large mixing bowl and toss to combine. Let sit for 15 minutes.
  4. On a lightly floured surface, roll out one pie crust and fit it into a 9-inch pie plate with about an inch overhang.
  5. Drain most of the juices in the bowl. Add cinnamon, nutmeg, and cornstarch. Toss to combine. Pour the mixture into the prepared pie crust.
  6. Dot the top of the peach filling with thin slices of butter.
  7. Roll out the second pie crust. Using a pastry cutter, pizza cutter, or knife, cut eight 1-inch strips. 
  8. Lay four strips vertically across the pie plate, letting the strips overlap the edges. Lay four strips horizontally, weaving in a traditional lattice top or placing them over the vertical strips making a second layer. Roll the edges toward the center of the pie, tucking in the ends of the lattice strips. Crimp or flute the edge of the crust as desired.
  9. Combine the water and egg white in a small bowl to make an egg wash. Brush the crust with the egg wash and sprinkle with cinnamon and granulated sugar.
  10. Bake pie for 15 minutes. Reduce the oven temperature to 375℉ and bake an additional 35-40 minutes or until the filling is bubbling and the crust is golden brown. Cover with foil to prevent the crust from getting too brown.
  11. Cool for 3-4 hours. The pie will set up as it cools. It can be served warm.

Notes

  • Store pie in refrigerator for up to 5 days.
  • Freeze: bake and cool pie completely. Wrap in plastic wrap and foil and place in a freezer bag. Store for up to 3 months. Thaw in refrigerator.
  • Lemon juice prevents the peaches from browning too much. Draining the juices is essential to preventing a soupy pie. Do not use bruised or over rip peaches.
  • Use a glass pie plate. One MAJOR reason - You can see the pie crust through it. There is no guessing game on whether the crust is done or not. Glass bakes faster - this recipe may take a little more time using a metal or ceramic plate. It encourages more even baking than a metal or ceramic pie plate.
  • If desired, place a baking sheet on the rack BELOW the pie (not on same rack). This will help catch any drips or bubbled over juices (although you shouldn't have any with my recipe).

Nutrition Information

Serving 1slice Calories 242kcal (12%) Carbohydrates 39g (13%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g (29%) Cholesterol 31mg (10%) Sodium 102mg (4%) Fiber 2g (8%) Sugar 25g (50%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 242

% Daily Value*

Serving 1slice
Calories 242kcal 12%
Carbohydrates 39g 13%
Protein 3g 6%
Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g 29%
Cholesterol 31mg 10%
Sodium 102mg 4%
Fiber 2g 8%
Sugar 25g 50%

* Percent Daily Values are based on a 2,000 calorie diet.