Description
A delightful and refreshing dessert, this fresh peach pie features a flaky crust filled with sweet, juicy peaches and a hint of cinnamon. Perfect for summer gatherings or any time you crave a slice of homemade goodness.
Ingredients
Scale
- 6 cups fresh peaches, peeled and sliced
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1/4 teaspoon nutmeg
- 1 tablespoon butter, cut into small pieces
- 1 pie crust (store-bought or homemade)
- 1 egg (for egg wash, optional)
- 1 tablespoon sugar (for topping, optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the sliced peaches, sugar, flour, cinnamon, lemon juice, and nutmeg. Toss gently to coat the peaches evenly.
- Roll out the pie crust and fit it into a 9-inch pie pan. Trim any excess dough hanging over the edges.
- Pour the peach mixture into the prepared pie crust, and dot the top with small pieces of butter.
- Cover the pie with another layer of crust, or create a lattice top if desired. Seal and flute the edges.
- If using, brush the top crust with beaten egg and sprinkle with sugar for a golden finish.
- Cut a few slits in the top crust to allow steam to escape.
- Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool before slicing and serving.
Notes
- For best flavor, use ripe, fresh peaches.
- You can substitute some of the sugar with brown sugar for a richer taste.
- To prevent a soggy bottom, consider pre-baking the crust for 10 minutes before adding the filling.
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 30
- Sodium: 150
- Fat: 10
- Carbohydrates: 38
- Fiber: 2
- Protein: 2
- Cholesterol: 30