There's nothing quite like an old-fashioned peach pie to capture the essence of summer. Juicy peaches enveloped in a flaky crust make for a dessert that's both nostalgic and utterly satisfying. Here’s how you can make one from scratch.
The star here is definitely the peaches. Fresh, juicy peaches are best for flavor and texture, bringing summer's bounty right to your table. Granulated sugar sweetens the pie and helps draw out the peaches' natural juices. The all-purpose flour works as a thickening agent, ensuring your filling isn't too runny. A touch of ground cinnamon and nutmeg adds warmth and depth, complementing the sweetness beautifully. The small amount of salt enhances all the flavors, while the lemon juice provides a refreshing contrast to the sweetness. Finally, unsalted butter adds richness and helps to bind everything together.
Serve a slice of this peach pie with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an indulgent treat. For a bit of contrast, try pairing it with a scoop of tangy frozen yogurt. A light dusting of powdered sugar on top adds an elegant touch.
Start by preheating your oven to 425°F (220°C). This will ensure it's hot enough to create a crispy crust. In a large bowl, combine your sliced peaches with the sugar, flour, cinnamon, nutmeg, and salt. Make sure the peaches are well-coated — this step is crucial for an even filling. Next, drizzle the lemon juice over the mixture and give it another gentle stir to incorporate.
With your filling ready, roll out one of your pie crusts and fit it into a 9-inch pie pan. Press it gently into the pan, ensuring there are no air pockets. Pour your peach mixture into the crust, spreading it out evenly. Dot the top with small cubes of butter; this will melt and add a lovely richness to the pie.
Now, roll out the second pie crust and lay it over the filling. Trim any excess pastry from the edges, then crimp them to seal the two crusts together. This not only seals in the flavors but also gives your pie that classic, rustic look. Don't forget to cut a few slits in the top crust to allow steam to escape — this is key to avoiding a soggy pie.
Bake your pie in the preheated oven for about 45 to 50 minutes. You’ll know it’s done when the crust is golden brown and the filling is bubbling. Let the pie cool for at least 2 hours before serving; this allows the filling to set properly, making it easier to slice.
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