Pioneer Woman-Inspired Peach Pie: Summer in a Slice

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.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Pioneer Woman-Inspired Peach Pie
• Comments

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

1. In a large mixing bowl, combine sliced peaches, granulated sugar, cinnamon, lemon juice, and cornstarch. Toss gently to coat peaches evenly.
2. Preheat the oven to 425°F (220°C).
3. Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim any excess.
4. Pour the peach filling into the pie crust and dot it with butter pieces.
5. 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.
6. Brush the top crust with the egg wash and sprinkle with raw sugar.
7. Bake for 45-50 minutes until the crust is golden brown, and the filling is bubbly.
8. 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.