Embrace the essence of summer with this delectable peach pie inspired by the Pioneer Woman herself. Juicy, ripe peaches enveloped in a flaky, buttery crust promise to transport you to a sunlit orchard with every bite. This pie is sure to be your new summer staple, perfect for picnics, potlucks, or a serene afternoon tea.
Ingredients
- Fresh peaches — 6 cups, peeled and sliced
- Granulated sugar — 1 cup
- Ground cinnamon — ½ tsp.
- Lemon juice — 1 tbsp.
- Cornstarch — 2 tbsp.
- Pie crust — 2 (store-bought or homemade)
- Butter — 2 tbsp., diced into small pieces
- Raw sugar — 1 tbsp., for sprinkling (optional)
- Egg wash — 1 egg beaten with 1 tbsp. water
Instructions
- In a large mixing bowl, combine sliced peaches, granulated sugar, cinnamon, lemon juice, and cornstarch. Toss gently to coat peaches evenly.
- Preheat the oven to 425°F (220°C).
- Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim any excess.
- Pour the peach filling into the pie crust and dot it with butter pieces.
- Roll out the second pie crust and lay it over the top of the filling. Trim, fold, and crimp the edges. Make a few slits in the top crust for steam to escape.
- Brush the top crust with the egg wash and sprinkle with raw sugar.
- Bake for 45-50 minutes until the crust is golden brown, and the filling is bubbly.
- Allow the pie to cool for at least 2 hours before serving. This lets the filling set.
Substitutions
- Granulated sugar — If you prefer a more profound, caramel-like sweetness, you can substitute brown sugar for granulated sugar.
- Pie crust — For a more rustic touch, use a graham cracker or digestive biscuit crust instead of a traditional pastry crust.
- Lemon juice — Lime juice or a splash of white vinegar can replace the lemon juice, giving the pie filling a slight tang.
Variations
- Add berries — Toss in a handful of fresh raspberries or blueberries with the peaches for a summery twist.
- Almond essence — A few drops of almond extract can add a delightful nutty aroma to your peach pie filling.
Equipment
- Measuring cups and spoons
- Mixing bowl
- Rolling pin
- 9-inch pie dish
- Oven
Storage
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
- You can freeze the pie for up to 3 months for more extended storage. Thaw in the refrigerator before serving.
Pro Tips
- Selecting peaches — Choose ripe but firm peaches for the best texture and flavor in your pie. Overripe peaches can make the filling too mushy.
- Pie crust — If using a homemade pie crust, ensure it's chilled before rolling it out. This provides a flakier crust.
