Perfect Peach Pie Recipe
User Reviews
5
Perfect Peach Pie Recipe
Description
The Perfect Peach Pie Recipe highlights fresh peaches that are peeled, pitted, and sliced to about a quarter-inch thickness, combined with lemon juice to balance sweetness and vanilla for warmth. The mixture is thickened using flour, cornstarch, or potato starch, ensuring the filling sets well while baking. A blend of sugar, nutmeg, and salt spices the filling lightly without overpowering the peach flavor. The crust is a cream cheese-based dough known for its flakiness and subtle tang, rolled and fitted into a pie plate. An egg wash brushed on top before baking promotes a glossy, golden crust.
Baking begins at a high temperature to set the crust edges and develop a crisp texture. The pie filling bakes until the peaches soften fully and juices bubble, thickening inside. This pie delivers a smooth, tender fruit filling within a tender and flaky crust. The nutmeg adds warmth without overwhelming the fruit’s delicate taste.
This peach pie suits a dessert course any season when fresh peaches are available. It pairs well with whipped cream or vanilla ice cream for added richness. The balance of zest from lemon and spice from nutmeg complements the natural sweetness of the fruit and richness of the cream cheese crust. The egg wash finish offers a visually appealing golden brown top crust.
Ingredients
For the Peach Filling:
- 3 1/2 lbs peaches pitted, peeled and sliced 1/4" thick (~6 1/2 to 7 cups sliced)
- 1 Tbsp lemon juice
- 1/2 cup sugar
- 1/3 cup flour or 3 Tbsp cornstarch or potato starch
- 1/2 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 1 cream cheese pie crust visit NatashasKitchen.com for the recipe, flaky
For the Egg Wash & Topping:
- 1 egg beaten
- 1 Tbsp water
Instructions
- Preheat the Oven to 425˚F.
Prepping the Pie Crusts (visit natashaskitchen.com for the pie crust recipe)
- Once pie crust has cooled in the fridge at least 1 hour, and you are ready to use the pie crust, remove 1 piece of dough from the refrigerator and on a clean surface, roll it out into a 13-inch circle. Transfer the dough to a 9-inch pie plate. Refrigerate until ready to use.
- Take the next piece of dough out of the fridge and roll it into a 12-inch circle, cover with plastic and refrigerate while you prep your pie filling.
How to Make the Peach Pie Filling:
- Combine all of the dry ingredients in a small bowl: 1/2 cup sugar, 1/3 cup flour, 1/4 tsp nutmeg and 1/8 tsp salt.
- Blanch peaches by putting them in boiling hot water for 1 min. this will make removing the skins way easier. Pit peaches and slice into 1/4" thick slices.
- Transfer peaches to a large mixing bowl. Drizzle with 1 Tbsp lemon juice and 1/2 tsp vanilla and gently stir.
- Sprinkle with the dry ingredients and gently stir to combine. Now start working on the lattice topping (visit Natashaskitchen.com for the pie lattice tutorial). You can also make a regular topping and cut slits in the top for the steam to escape. Once the top is on, trim off any excess dough, leaving a small amount hanging over the edge, then crimp the edges all around with your fingers.
- In a small ramekin, use a fork to beat together the egg and 1 Tbsp water to make your egg wash. Brush the top of your pie generously with egg wash.
- Place pie on the center rack and bake at 425 ˚F for 20 minutes then place cookie sheet lined with foil under the pie to catch an drips and reduce oven to 375˚F and bake an additional 30-40 min (mine took 35 min) or until your filling is bubbling. Loosely Cover the pie with foil if it is starting to brown too quickly. Here's the tough part: let the pie cool down ideally at least 2 hours so the filling thickens. If you cut it early, the pie will be too juicy and will fall apart on your plate if eaten right away. It will still taste amazing, but it firms up as it stands.
User Reviews
Overall Rating
5
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