If you're looking to capture the essence of summer in a dessert, this Cinnamon-Infused Peach Pie is your ticket. With juicy peaches and a hint of warm cinnamon, it's a delightful treat that brings a sweet, aromatic twist to a classic pie. Perfect for gatherings or a cozy night in, this pie is a celebration of flavors that feels like a hug in every slice.
Peaches: The star of the show, ripe peaches provide a natural sweetness and juicy texture. Choose fresh, firm peaches for the best flavor.
Granulated sugar: Sweetens the filling and helps release the peaches' natural juices.
Brown sugar: Adds a hint of caramel-like depth to the sweetness.
All-purpose flour: Thickens the filling, so it holds together nicely when sliced.
Cinnamon: Gives the pie its signature warmth and spice, enhancing the peaches.
Nutmeg: A pinch of nutmeg adds depth and a slight earthiness to the flavor profile.
Lemon juice: Balances the sweetness with a touch of acidity and prevents the peaches from browning.
Vanilla extract: Adds a layer of complexity and enhances the overall flavor.
Salt: Just a pinch to balance and bring out all the flavors.
Unsalted butter: Dotted on top to add richness and create a luxurious texture.
Egg yolk and milk: Whisked together to create a beautiful golden crust.
Refrigerated pie crusts: A convenient option that saves time while still providing a flaky, delicious base.
This pie is best served slightly warm, perhaps with a dollop of vanilla ice cream or a generous spoonful of whipped cream. For a bit of elegance, pair it with a glass of chilled Moscato or a light Riesling. The fruity notes in the wine complement the peaches beautifully.
First things first, get your oven preheated to 425°F (220°C). This ensures that when your pie goes in, it starts baking immediately for that perfect crust. Now, grab a large bowl and toss in your sliced peaches. Add the granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, vanilla extract, and salt. Mix everything gently. You want the peaches well-coated but still intact.
Next, roll out one of your pie crusts and carefully lay it into a 9-inch pie pan. Pour your peach mixture into this crust, making sure to spread it evenly. Dot the top of the peaches with small pieces of butter. This will melt and mingle with your filling as it bakes, creating a rich texture and flavor.
Now, cover the pie with the second crust. This part's fun—crimp the edges to seal it up, and don't forget to cut a few slits in the top crust. These act as vents to let the steam out while baking. For that perfect golden finish, beat the egg yolk with milk and brush it over the crust.
Slide your pie into the preheated oven and let it bake for 45-50 minutes. You'll know it's done when the crust is golden and the filling bubbly. Once out, let your pie cool for at least 2 hours. This cooling time is crucial as it allows the filling to set, making it easier to slice.
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