Fresh Peach Pie
A delightful summer dessert that captures the essence of ripe peaches with a crisp crumble topping, perfect for family gatherings and cozy evenings.
Ingredients
For the Peach Filling
- 7 cups peeled and diced peaches (about 2 lbs 8 oz) Sweet and aromatic, these peaches are the star of your pie.
- 1 tablespoon lemon juice Brightens the peach flavor and prevents browning.
- 1/2 teaspoon vanilla extract Harmonizes beautifully with peach sweetness.
- 1/2 teaspoon almond extract Adds a nutty depth to the filling.
- 1/4 cup granulated sugar Enhances sweetness without overpowering.
- 1/4 cup packed light brown sugar Adds a hint of molasses richness.
- 1 teaspoon ground cinnamon Makes the pie feel cozy and inviting.
- 1/2 teaspoon ground nutmeg Adds warmth and earthiness.
- 1/4 teaspoon ground ginger Brightens the overall flavor.
- 1/8 teaspoon ground cloves Rounds out the spice mix.
- 1/4 cup cornstarch Essential for thickening the peach juices.
For the Crust and Topping
- 1 large egg For egg wash to give a golden hue.
- 1 tablespoon water Thins out the egg for easy brushing.
- 1/2 cup all-purpose flour Essential for the crumble topping.
- 1/4 cup packed light brown sugar Adds sweetness to the crumble.
- 1 1/2 teaspoons ground cinnamon Extra aromatic layer in the topping.
- Pinch of salt Balances sweetness.
- 3 tablespoons unsalted butter, softened Adds richness to the crumble.
Instructions
Prepare the Peach Filling
- Peel and dice the peaches, then place them in a large mixing bowl.
- Stir in the lemon juice, vanilla extract, almond extract, both sugars, spices, and cornstarch until well coated.
- Let the mixture rest for 10 minutes to meld flavors.
- Pour the peach mixture into a large skillet and heat over medium-high for 5 to 7 minutes, stirring constantly until it thickens.
- Remove from heat and let cool completely.
Prepare the Pie Crust
- Let the refrigerated pie crust sit at room temperature for 15 minutes.
- Dust the bottom of the crust gently with flour, then place it in a 9-inch pie plate.
- Fold the excess dough under and crimp the edges.
- Whisk together the egg and water, then brush onto the crust for a golden hue.
- Chill the pie plate while preparing the crumble topping.
Prepare the Crumble Topping
- Mix the flour, brown sugar, cinnamon, and salt in a bowl.
- Cut in softened butter until well combined, then form into clumps.
- Chill until ready to assemble the pie.
Assemble and Bake
- Preheat your oven to 425°F (220°C).
- Once the peach filling is cool, spoon it into the chilled pie crust.
- Sprinkle the crumble topping over the filling.
- Place the pie on a baking sheet and bake for 20 minutes.
- Reduce the temperature to 375°F (190°C) and bake for an additional 30 to 35 minutes until golden brown.
- Remove from the oven and let cool completely on a wire rack.
Notes
Choose ripe peaches for the best flavor. Letting the filling rest before baking is essential, and keeping the crust cool ensures a flaky finish.