Description
This classic peach pie is perfect for summer gatherings, featuring juicy peaches nestled in a flaky, buttery crust. Topped with a scoop of vanilla ice cream, it’s a dessert that everyone will love!
Ingredients
Scale
- 6 cups fresh peaches, peeled and sliced
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
- 1 package refrigerated pie crusts (or homemade if preferred)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine sliced peaches, sugar, flour, lemon juice, cinnamon, and salt. Toss to coat the peaches evenly with the mixture.
- Roll out one pie crust and fit it into a 9-inch pie pan. Pour the peach filling into the crust, spreading it evenly.
- Dot the filling with small pieces of butter.
- Roll out the second pie crust and place it over the filling. Seal the edges and cut slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg for a golden finish.
- Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the crust is golden and the filling is bubbly.
- Allow the pie to cool for at least 2 hours before slicing to let the filling set.
Notes
- For best results, use ripe but firm peaches.
- You can substitute half of the sugar with brown sugar for a deeper flavor.
- Serve with vanilla ice cream or whipped cream for a delicious treat.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 3
- Cholesterol: 25
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