Fresh Peach Pie – Buttery, Sweet and Summer-Perfect

Introduction

There’s nothing quite like the taste of a freshly baked peach pie on a warm summer evening. The combination of sweet, juicy peaches, a flaky butter crust, and the hint of cinnamon and nutmeg is the epitome of comfort food. What’s even better is that this delicious dessert can be made with everyday ingredients and requires minimal effort, making it perfect for a spontaneous summer gathering or a cozy night in with the family. In this recipe, we’ll guide you through the simple steps of creating a mouth-watering fresh peach pie that’s sure to impress your friends and loved ones.

Why This Works

• The balance of flavors between the sweetness of the peaches, the tartness of the lemon, and the richness of the butter creates a truly unforgettable taste experience.
• The accessibility of the ingredients and the ease of preparation make this recipe a standout for those looking for a quick and impressive dessert.
• Despite its simplicity, the presentation and aroma of a freshly baked peach pie are sure to impress even the most discerning palates, making it an ideal choice for special occasions or everyday treats.

Ingredients

• 3 cups of fresh peaches, sliced
• 1 cup of granulated sugar
• 2 tablespoons of cornstarch
• 1 tablespoon of lemon juice
• 1/4 teaspoon of salt
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cardamom
• 1/2 cup of cold unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 pie crust (homemade or store-bought)

Instructions

1. Step 1: Prepare the Filling – In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, lemon juice, salt, cinnamon, nutmeg, and cardamom. Mix well until the peaches are evenly coated with the dry ingredients.
2. Step 2: Roll Out the Pie Crust – If using homemade pie crust, roll it out to a thickness of about 1/8 inch. If using store-bought, follow the package instructions for thawing. Place the pie crust into a 9-inch pie dish and trim the edges to fit.
3. Step 3: Fill the Pie Crust – Pour the peach filling into the pie crust. Dot the top of the filling with the cold butter pieces.
4. Step 4: Cover with Another Pie Crust or Lattice Top – You can either cover the pie with another pie crust or create a lattice-top design. For a lattice top, roll out the remaining pie crust, cut into strips, and weave them over the filling, pressing the edges to seal.
5. Step 5: Brush with Egg Wash – Beat an egg in a small bowl and brush the egg wash over the pie crust to give it a golden brown finish during baking.
6. Step 6: Bake the Pie – Preheat your oven to 375°F (190°C). Place the pie on a baking sheet lined with parchment paper and bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.

Handy Tips

• For an extra flaky crust, keep your ingredients cold, including the butter and water.
• Don’t overmix the peach filling, as this can make the peaches release more juice and result in a runny pie.
• Consider using a variety of peach that holds its shape well when cooked, such as Yellow Cling or Red Haven.

Heat Control

To achieve the perfect bake, it’s crucial to control the heat. Preheat your oven to 375°F (190°C) and ensure you have a rack in the lower third of the oven to prevent the crust from burning. The pie is done when the crust is golden brown and the filling is bubbly, which should take about 40-50 minutes. Keep an eye on the pie after 30 minutes, as oven temperatures can vary.

Crunch Factor

Achieving the right texture is key to a great peach pie. The crust should be flaky and slightly crunchy on the outside, while the peaches inside should be tender but still retain some of their natural firmness. To ensure the crust doesn’t become too soggy, make sure to chill it in the fridge for at least 30 minutes before baking, and don’t overfill the pie with the peach mixture.

Pro Kitchen Tricks

• Blind baking the crust for 10 minutes before filling can help prevent a soggy bottom, especially if you’re unsure about the moisture content of your filling.
• Using a pastry brush to apply egg wash can give your crust a professional finish and help it brown more evenly.
• Letting the pie cool completely on a wire rack before serving can help the filling set properly and make it easier to slice.

Storage Tips

• The pie can be stored at room temperature for up to 2 days. Cover it loosely with plastic wrap or aluminum foil to prevent drying out.
• For longer storage, consider refrigerating the pie for up to 5 days. Allow it to come to room temperature before serving for the best flavor and texture.
• Freezing is also an option. Bake the pie as instructed, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Thaw overnight in the fridge before serving.

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