Description

A delightful Fresh Peach Pie that captures the sweet, juicy flavors of summer peaches baked inside a flaky, buttery crust. This classic dessert features a perfectly spiced peach filling with cinnamon and nutmeg, wrapped in a golden crust with a shiny egg wash finish. Ideal for gatherings or a comforting treat, this pie combines simple ingredients with straightforward steps to create a timeless fruit pie.

Ingredients

Scale

Peach Filling

6 to 7 medium peaches (about 1.2 kg), peeled and sliced
¾ cup (150g) granulated sugar
¼ cup (30g) all-purpose flour
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg (optional)
Pinch of salt

Pie Crust and Topping

2 pie crusts (store-bought or homemade), one for the base and one for the top
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (optional for sprinkling)
Small pieces of butter (optional, quantity not specified)

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Instructions

Preheat and Prepare Crust: Preheat the oven to 200°C (400°F). Roll out the bottom crust and fit it into a pie dish. Refrigerate while preparing the filling to keep the dough firm.
Peel and Slice Peaches: Score the bottoms of peaches with an “X” and blanch them in boiling water for 30 seconds, then transfer to an ice bath. The skins will slip off easily. Peel and slice the peaches.
Mix Filling: In a large bowl, gently toss the sliced peaches with sugar, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla extract. Let the mixture sit for 10 minutes to develop juices.
Fill Pie Crust: Pour the peach filling into the prepared bottom crust. Dot the filling with small pieces of butter if desired for added richness.
Top Crust Preparation: Roll out the top crust and place it over the filling. Create a classic full crust, lattice, or cut-out design. Crimp edges to seal and trim excess dough.
Egg Wash and Sugar: Brush the top crust with beaten egg and sprinkle with coarse sugar to enhance browning and add texture.
Vent and Bake: Cut several slits in the top crust to let steam escape. Place the pie on a baking sheet to catch drips. Bake for 45 to 50 minutes until the crust is golden and filling is bubbly. Cover edges with foil if browning too quickly.
Cool Before Serving: Allow the pie to cool on a wire rack for at least 2 hours to let the filling set properly before slicing.

Notes

Blanching peaches makes peeling easier but can be skipped if preferred.
Using butter pieces on top of the filling adds richness and flavor.
Letting the filling sit for 10 minutes helps to thicken the juices for a better texture.
Cover crust edges with foil if they brown too fast during baking to prevent burning.
Cooling the pie for a few hours ensures the filling sets and slices cleanly.