The Best Peach Pie Recipe
User Reviews
5
The Best Peach Pie Recipe
Description
The Best Peach Pie Recipe starts with preparing two pie crusts, one placed in the pie dish and frozen before use, and the other rolled and cut into strips for a lattice topping. The filling is made by simmering sliced peaches with sugar and flour until thickened, creating a syrupy fruit base that holds together during baking.
Once the filling cools slightly, it is added to the frozen bottom crust. The lattice crust strips are arranged on top, brushed with melted butter, and sprinkled with additional sugar for a crisp finish. Baking at 425 degrees Fahrenheit ensures a flaky, browned crust encasing the warm fruit filling.
This pie is suitable for a classic dessert showcasing fresh peaches with a balance of tender crust and juicy interior. It can be served slightly cooled or at room temperature as a seasonal treat.
Peach pie can be made ahead and refrigerated for up to seven days after baking. For freezing, it is best to freeze before baking by assembling with cooled filling and wrapping the pie properly; baked pie can be frozen but reheating helps restore crust crispness.
Ingredients
- 2 pie crust recipe
- 4 cups peach sliced
- 1 cup sugar + 2 tablespoons for topping
- 3 tablespoons all-purpose flour
- 2 tablespoons butter melted
Instructions
- Preheat oven to 425ºF.
- Prepare two pie crusts according to instructions in the recipe. Arrange one pie crust dough into a pie dish and freeze according to the instructions. Roll the second pie crust dough and cut into 1-inch thick strips, refrigerate until ready to top the peach pie.
- Place the peaches, sugar, and flour in a large saucepan set over low heat. Stir well and simmer over low heat until a thick syrup has formed, about 10 minutes. Remove from heat and set aside and allow to cool slightly.
- Remove pie plate from the freezer and the strips from the refrigerator. Pour peaches on top of the bottom dough. Arrange the strips on top of peaches in a lattice pattern. Brush with melted butter and sprinkle top of cobbler with 2 tablespoons sugar.
- Place the pie into the oven and bake until the crust has browned, about 30 minutes. Remove from the oven and allow to rest about 5 minutes before serving.
Notes
- The peach pie can be made ahead and stored in the refrigerator for up to seven days, wrapped securely.
- For freezing, it is best to freeze the unbaked assembled pie wrapped tightly in freezer-safe wrap and foil for up to four months.
- If freezing after baking, thaw the pie at room temperature for about three hours before reheating in a 450ºF oven for about 20 minutes to restore crust crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 207mg | 9% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 339IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 13mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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