There's nothing quite like a slice of homemade peach pie to capture the essence of summer. This recipe brings out the natural sweetness of ripe peaches, all wrapped in a flaky, golden crust. Perfect for a family gathering or just a cozy night in.
Double-crust pie pastry serves as the base and top, creating a delightful flaky shell that encases the filling. Fresh peaches are the star, providing robust flavor and juicy texture. Granulated sugar sweetens the pie just right, while all-purpose flour thickens the filling, preventing it from becoming too runny. Ground cinnamon and nutmeg add warmth and spice, enhancing the peaches' natural flavors. Unsalted butter enriches the filling, adding a subtle richness. Lemon juice adds a touch of acidity to balance the sweetness. Milk is brushed on the crust to give it a beautiful, golden finish, and a sprinkle of sugar adds a slight crunch.
This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of fresh whipped cream. For a bit of contrast, try serving it with a side of sharp cheddar cheese — a classic combination that enhances the pie's sweetness.
Start by preheating your oven to 425°F (220°C). This high temperature will help set the crust quickly, giving it a nice, flaky texture. Take half of your pre-made or homemade pie pastry and roll it out gently on a floured surface. Fit it into a 9-inch pie plate, pressing it lightly to ensure it fills the corners and edges smoothly.
In a large mixing bowl, combine 6 cups of sliced fresh peaches with 1 cup granulated sugar, 1/4 cup all-purpose flour, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 tablespoon lemon juice. Stir everything together gently but thoroughly, so the peaches are well-coated with the sugar and spices.
Pour this sweet, spicy peach mixture into your prepared pie crust. Make sure to scrape out every last bit of goodness from the bowl. Dot the filling with small pieces of 2 tablespoons unsalted butter, evenly spaced. This will melt and blend into the filling as it bakes, adding richness.
Roll out the remaining pastry and carefully place it over the filling. Trim the edges if necessary and crimp them together to seal. This step is crucial to keep the juices inside. Cut a few slits in the top to allow steam to escape, which will help prevent sogginess.
Brush the top crust with 1 tablespoon milk to help it brown nicely. Sprinkle 1 tablespoon sugar over the milk-brushed crust for a hint of sweetness and a bit of crunch. Now, into the oven it goes! Bake for 45-50 minutes, until the crust is golden and the filling is bubbling through the slits.
Once baked, let the pie cool on a wire rack. This cooling step helps the filling set, making it easier to slice and serve.
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