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    Home » All Recipes » The Best Peach Pie

    The Best Peach Pie

    June 14, 2020 by Stacy Roman 4 Comments

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    This is The Best Peach Pie I've ever had. With a buttery sweet homemade pie crust. Filled with fresh peaches, cinnamon, and brown sugar. You are sure to be a hit with your family or at a party.

    The Best Peach Pie

    The Best Peach Pie

    The Best Peach Pie

    In the past, I have shared several pies,No-Bake Chocolate Cream Pie,Mile High Strawberry Jello Pie andThe Best Key Lime Pie to name a few. However, this is my first attempt at making a baked pie crust from scratch. In my opinion, although it didn't look perfect, it was delicious. It was slow much easier than I expected.

    Pie with Coffee

    Using fresh peaches and some brown sugar and cinnamon help give this pie the perfect flavor. It isn't overly sweet so you taste the full flavor of the peaches. I have to say I wish I would have started learning to bake when I was younger. My father would have loved this pie. I wish I could make it for him.  I remember my husband asking me years ago why my sister Dixie could bake so well and I couldn't lol. Well now that I'm learning, he doesn't eat sweets. Go figure

    Pie Out of the Oven

    How to Make The Best Peach Pie :

    INGREDIENTS FOR CRUST:

    • All-Purpose Flour
    • Unsalted Butter
    • Salt
    • Sugar
    • Ice Water

    INGREDIENTS FOR PIE FILLING :

    • Fresh Peaches
    • Beaten Egg
    • Lemon Juice
    • Flour
    • Corn Starch
    • White Sugar
    • Brown Sugar
    • Cinnamon
    • Salt
    • Cold Butter

    INSTRUCTIONS :

    1. For Crust use recipe adapted from https://www.simplyrecipes.com/recipes/perfect_pie_crust/ or use pre-made
    2. Pre-Heat Oven
    3. In a large mixing bowl, combine peeled sliced peaches and lemon juice, mix well. Drain in a colander for 10-15 minutes (make sure to drain or pie will be soggy.
    4. Put peaches back in a mixing bowl
    5. Place homemade or pre-made pie crust in a pie pan,(9 inch) Brush bottom crust with beaten egg(save remaining egg)
    6. In a mixing bowl combine flour, corn starch, white sugar, brown sugar cinnamon and salt -mix well
    7. Pour Peaches in the bottom of pie crust , pour flour/sugar mixture over the peaches, cut up butter and place on top
    8. Place top crust over the filling -crimp edges of the crust. Brush remaining beaten  egg on crust -cut  slits in  the top crust
    Crust Ingredients

    Crust Ingredients

    Crust In Processor

    Crust In Processor

    Dough Discs

    Dough Discs

    Rolled Out Crust

    Rolled Out Crust

    Cutting Peaches

    Cutting Peaches

    Mixing the Peaches

    Mixing the Peaches

    Ready for the Oven

    Ready for the Oven

    Ready for the Oven
    In the Oven

    In the Oven

    The Best Peach Pie
    • The Easiest Peach Cobbler You Will Ever Bake
    • No-Bake Chocolate Cream Pie
    • Easy Homemade Pie Crust
    • Fr. Apple Pie With Cinnamon Roll Crust
    • Classic Homemade Apple Pie

    The Best Peach Pie

    The Best Peach Pie
    Print

    The Best Peach Pie

    Fresh Peaches,Buttery Crust
    Course Dessert
    Cuisine American
    Keyword Buttery Crust, peaches
    Prep Time 1 hour 10 minutes
    Cook Time 45 minutes
    Total Time 1 hour 55 minutes
    Servings 8 People
    Calories 349kcal

    Equipment

    • OVEN
    • Mixing Bowl, serving bowl , spatula
    • Food Processor
    • Refrigerator

    Ingredients

    PIE CRUST

    • 2.5 cups All-Purpose Four extra for rolling
    • 1 cup Unsalted Butter very cold and cut into cubes
    • 1 teaspoon Salt
    • 2 teaspoon sugar
    • 8-10 tablespoon Ice Water

    Instructions

    • 1 Mix flour, sugar, and salt: Put flour, sugar, and salt into the bowl of a food processor and pulse 2-3 times to mix
    • 2 Add butter, half at a time, pulsing several times after each addition: Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times
    • 3. Slowly add ice water and pulse until dough barely holds together,dont add too much water
    • 4. Empty dough onto flat surface - gather into a mound and divide into 2 mounds
    • 5. Use your hands and knead each mound just enough to form each one into a disk. Do not over-knead! . You should just knead enough so that the dough holds together without cracks.
    • 6. Sprinkle each disc with a little flour, wrap each one in plastic wrap, and refrigerate for at least one hour
    • 7. Remove the disc from refrigerator and let sit for 5-10 minutes
    • 8 . Roll out with a rolling pin on a lightly floured surface to a 11inch circle; about ⅛ of an inch thick. If sticky ,sprinkle with a little more flour
    • 9.Fit into a 9 inch pie pan
    • 10. Fill Pie Crust With Pie Filling
    • 11. Roll out Second Crust -Lay on top of the filling ,pinch side together, slice lines in top crust
    • 12. Bake

    Pie Filling

    • Pre-Heat Oven 450°
    • In a large mixing bowl, combine peeled sliced peaches and lemon juice, mix well. Drain in a colander for 10-15 minutes (make sure to drain or pie will be soggy.
    • Put peaches in a mixing bowl
    • Place homemade or pre-made pie crust in a pie pan,(9 inch) Brush bottom crust with beaten egg(save remaining egg)
    • In a mixing bowl combine flour, corn starch, white sugar, brown sugar cinnamon and salt -mix well. Pour Peaches in the bottom of pie crust , pour flour/sugar mixture over the peaches, cut up butter and place on top
    • Place top crust over the filling -crimp edges of the crust. Brush remaining beaten  egg on crust -cut  slits in  the top crust 
    • Bake 10 minutes - Reduce heat to 350° and bake additional 30-35 minutes
    • When golden brown and filling is bubbly hot -pie is done
    • Cool completely and refrigerate 1-2 hours before cutting and serving

    Nutrition

    Calories: 349kcal | Carbohydrates: 31g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 295mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 709IU | Calcium: 13mg | Iron: 2mg
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    About Stacy Roman

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