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–+ servings
a slice of peach pie with whipped cream on top
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Peach Pie

Course Dessert
Cuisine American
Keyword peach pie recipes
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 689kcal
Author Kathleen

Ingredients

  • 1 large egg, beaten
  • 5 cups (about 6-7 peaches) peaches, peeled and slice into 1/2 inch pieces
  • 1 tablespoon lemon juice
  • 1/4 cup all-purpose flour
  • 3 tablespoons cornstarch
  • 1 cup sugar
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 box (with 2 crusts in it) refrigerated pie crust
  • 2 tablespoons butter, cut into small cubes
  • 2 tablespoons heavy cream
  • coarse sugar
US Customary - Metric

Instructions

  • Preheat oven to 450ºF (204ºC).
  • In a large mixing bowl gently toss sliced peaches (5 cups) and lemon juice (1 tablespoon). Pour the peaches into a colander to drain for about 10-15 minutes. Pour drained peaches into a large bowl.
  • On a lightly floured counter, roll one pie crust into 12-inch circle. Place rolled crust in a 9-inch pie plate. Brush the bottom and sides of the crust (with a pastry brush) with beaten egg. Place in the fridge while you prepare the filling.
    Step 2 how to make fresh peach pie, Place the rolled pie crust to the pie plate and brush the bottom and side with beaten egg. Place in the fridge.
  • In a small mixing bowl whisk together flour (1/4 cup), cornstarch (3 tablespoons), sugar (1 cup), cinnamon (3/4 teaspoon), and nutmeg (1/4 teaspoon) until evenly combined.
    Step 3 how to make peach pie filling, Make the filling: in a small bowl, whisk flour, cornstarch, cinnamon, and nutmeg.
  • Pour the flour/cornstarch mixture over the drained peaches and, using a large rubber spatula, gently intil peaches are evenly coated.
    Step 5 how to make peach pie with fresh peaches, Mix.
  • Remove the pie crust from the fridge and pour the peach mixture into the pan. Dot with small cubes of butter.
    Step 6 how to make peach pie, Remove the pie crust from the fridge and pour the peach mixture into the pan. Dot with small cubes of butter.
  • Arrange the top crust over peaches and flute or crimp together. Using a pastry brush, brush the entire top with heavy cream (2 tablespoons). Sprinkle with coarse sugar. Place on a rimmed cookie sheet to catch any drips.
    Step 7 how to make peach pie with premade crust, Arrange the top of the crust, brush it with heavy cream. Sprinkle with coarse sugar and bake. If it's browning too quickly cover it with the prepared crust shield on top.
  • Bake in preheated oven for 15 minutes. Reduce the heat to 350ºF (177ºC) and continue to bake for 25-30 minutes. Check halfway through the baking time to be sure the crust isn't browning too quickly. If it is, simply loosely cover it, with a piece of aluminum to shield the top.
  • Cool completely on a baker's rack, then refrigerate it for a couple of hours before cutting.

Notes

  1. Crust: I made this recipe multiple times, so you don’t have to. My instructions will ensure a flaky crust with filling that is not too runny, not too thick! Also, I used an aluminum pie plate, so the plate doesn’t crack when placing the cold plate into a hot oven. Refrigerating the crust is key to a flaky well-baked crust.
  2. Pie Dish: Make sure the pie dish is not deep-dish. The amount of the filling is just right for a regular 9-inch. 

Nutrition

Serving: 1serving | Calories: 689kcal | Carbohydrates: 95g | Protein: 9g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 35mg | Sodium: 461mg | Potassium: 298mg | Fiber: 5g | Sugar: 38g | Vitamin A: 660IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 3mg