fresh peach pie
A delightful fresh peach pie made with sun-ripened peaches, warm spices, and a flaky crust that embodies the essence of summer.
Ingredients
- 6 cups fresh peaches, sliced
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamo
- 2 tablespoons butter, cubed
- 1 (9-inch) pie crust (store-bought or homemade)
- 1 egg, beaten + 1 tablespoon water (for egg wash)
Instructions
- Wash the peaches thoroughly. Peel them if desired, then slice into thin wedges and remove pits.
- In a large bowl, combine the sliced peaches, sugar, flour, lemon juice, and cinnamon. Mix gently and let it sit for 15-20 minutes.
- Preheat the oven to 425°F (220°C).
- Prepare the pie crust by rolling it out if homemade or placing the store-bought crust in the pie plate.
- Pour the peach mixture into the prepared crust evenly and sprinkle the cubed butter on top.
- If using a top crust, roll it out and place over the filled pie, crimping the edges and cutting slits for steam to escape.
- Brush the top crust with the egg wash.
- Bake in the preheated oven for about 45-50 minutes until the crust is golden and filling is bubbling.
- Let the pie cool for at least two hours before serving.
Notes
Use ripe peaches for the best flavor. Let the pie cool completely before slicing to allow juices to settle. Store leftovers in the fridge.