Delight in the sweet, juicy flavor of fresh peaches with this scrumptious fresh peach pie! With its buttery, flaky crust and perfectly spiced filling, it’s sure to become your go-to summer dessert. Easy to make and even easier to eat—it’s no wonder why people love this classic recipe.
Fresh peach pie
You will be the star of the grill this summer when you make this fresh peach pie. Delicious served warm with whipped cream, vanilla ice cream or buttermilk, this easy peach pie is sure to draw rave reviews! Peach pie is one of the best treats of summer. And it’s surprising how easy it is to make at home when you follow this simple peach pie recipe.
Fresh peach pie is the epitome of summertime indulgence. The sweetness of the juicy peaches in every bite is unparalleled, making it a delectable treat for anyone with a sweet tooth. The warm and flaky crust adds a savory touch that perfectly balances the sweetness of the fruit.
With fresh and in-season peaches readily available, now is the perfect time for a batch of this easy peach pie. Using the step by step method below, you’ll be able to prepare a delicious homemade peach pie with a flaky crust and flavorful filling in no time!
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When is fresh peach pie season?
Nothing quite says summer like biting into a juicy, ripe peach straight from the tree. But for those who like to take that flavor to the next level, fresh peach pie is a true delight. So, when exactly can we indulge in this fruity treat? Well, depending on where you live, fresh peach pie season can range from late June to early September. Typically, peak availability of fresh peaches occurs in July and August, which makes these months the ideal time to bake a homemade pie. Plus, who can resist the sweet aroma of peach pie baking in the oven on a warm summer day?
What’s the difference between a peach pie and a peach cobbler?
When it comes to sweet summer desserts, peaches are a must-have ingredient. From pies to cobblers to crumbles, there are endless ways to showcase the juicy fruit. But what’s the difference between a peach pie and a peach cobbler? The answer lies in the crust. A peach pie typically has a flaky, buttery pastry crust that encases a filling made of sliced peaches, sugar, and spices. On the other hand, a peach cobbler features a sweet biscuit or cake-like topping that sits atop a filling of peaches and sugar. Both are delicious in their own right, but the texture and emphasis on crust versus topping sets them apart. So, whether you prefer your peaches crowned with a golden, flaky crust or a tender biscuit, one thing’s for sure: either way, you’re in for a treat.
What is the best way to cut peaches?
There’s nothing quite like biting into a perfectly ripe peach, but before you can enjoy that juicy goodness, you need to figure out the best way to cut it up. While some people may opt for simply slicing it in half and removing the pit, there are a few other methods that may be more efficient. One popular technique is to cut the peach into wedges, as this allows for easy snacking or placement on a fruit platter. If you’re looking for a more aesthetically pleasing presentation, try slicing the peach into thin, even pieces – this will help showcase its beautiful color and texture. Whichever method you choose, just be sure to savor every last bite of this summertime treat.
Can you use canned peaches for peach pie?
When it comes to making a delicious peach pie, the question of canned versus fresh peaches always arises. While fresh peaches may be the ideal choice for a sweet and juicy pie filling, using canned peaches can work just as well. In fact, it can even be more convenient as canned peaches are available year-round and require no peeling or slicing. Just be sure to drain the excess syrup and rinse the peaches before using them in your pie.
Do you peel peaches for fresh peach pie?
With so many possibilities for how to enjoy these juicy gems, one question that often arises is whether or not to peel the peaches when using them in recipes such as a fresh peach pie. While some may argue that the fuzzy skin adds texture and flavor, others prefer a smooth and tender bite without the distraction of the peel.
Ultimately, whether or not to peel your peaches is a matter of personal preference. Some may prefer the ease of a peeled peach, while others embrace the rustic charm of leaving the skin intact.
Regardless of your preference, one thing is for certain: a fresh peach pie is a summertime treat worth savoring.
How do you peel fresh peaches for baking?
Peeling peaches can be a daunting task. But fear not, there is a simple and effective way to get the job done. First, bring a pot of water to boil and score a small “x” on the bottom of each peach. Carefully drop the peaches into the boiling water for about 30 seconds, then remove them and place them into a bowl of ice water. The quick change in temperature will cause the skin to loosen, making it easy to peel off with your hands or a small knife.
What is the best way to thicken peach pie filling?
Anyone who has attempted to create this seasonal dessert knows that the filling can sometimes turn out runny or too watery. Fear not, as there are several ways to thicken that juicy peachy goodness to the perfect consistency without compromising the flavor.
One method involves adding a small amount of cornstarch to the mixture, while another involves simmering the filling for a longer period of time to evaporate excess liquid.
Experimenting with different thickening agents and cooking techniques can help you achieve the perfect, irresistible peach pie filling.
Can I use flour instead of cornstarch for pie filling?
Flour can be a great substitute for cornstarch in pie filling. However, keep in mind that the texture and overall quality of your filling may differ slightly. Cornstarch is known for creating a smoother, silkier texture in fillings, while flour can result in a thicker, heartier consistency. Additionally, flour may alter the taste of your filling slightly.
To make the substitution, you’ll want to use about twice the amount of flour as you would cornstarch. While it may not be a perfect substitute, using flour instead of cornstarch can work in a pinch and still leave you with a delicious pie.
How to store fresh peach pie?
Storing a fresh peach pie may seem like a daunting task, but it’s quite simple. The key is to keep it in a cool, dry place. You can keep it on the counter for a day or two, but for longer storage, refrigerator storing is your best bet. Simply cover the pie with plastic wrap or place it in a pie container or a pie plate and pop it in the fridge.
Can fresh peach pie be frozen?
If you need to store it for more than three days, you can also freeze the pie. Just wrap it tightly in plastic wrap and foil before placing it in the freezer. Now you can enjoy your delicious peach pie over several sittings without worrying about it going bad.
What ingredients are in this fresh peach pie?
- Pie dough/crust
For the filling:
- fresh peaches, peeled and sliced
- lemon juice
- granulated sugar
- brown sugar
- corn starch
- Pinch of ground nutmeg
- cinnamon
Equipment:
- 6 wheel pastry roll/cutter
- Large bowl
- Pairing knife
- cutting board
- Measuring cups and spoons
How to make fresh peach pie?
- Preheat the oven to 375
- Place peaches, cinnamon, brown sugar, granulated sugar, nutmeg and corn starch in a bowl. Mix together and set aside for 5-7 mins
- Prepare pie crust – if using homemade pie crust, blind bake by layering parchment paper and rice or dry beans for weight. Bake for 10 mins. If using frozen pie crust, blind bake isn’t necessary.
- Remove from oven, add the filling to the pie crust.
- For the top: Using a pasty roller, make small even strips of dough. Braid two strips of dough at a time and set aside. Make 3 braids. Lay them across the top of the pie as pictured. Add small strips between them. Weave in single strips going perpendicular to the strips already down. Trim excess
- Brush with egg wash and add confectioners sugar to the top
- To make the roses, roll strips of dough in a circle.
- Cover the edges of the pie with aluminum foil. Bake for 20 mins, remove foil. Bake for additional 20 mins.
- Let rest 10 mins before serving.
Whether you’re enjoying it with a scoop of ice cream or on its own, there’s something undeniably satisfying about biting into a freshly baked peach pie. It’s the perfect dessert to serve at a summer barbecue or to bring to a potluck, and it’s guaranteed to impress a crowd. One bite of this dessert and you’ll instantly be transported to a sunny summer day, savoring the tastes of the season. So let’s get baking!
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Fresh peach pie
Equipment
- Pairing knife
- Measuring cups and spoons
Ingredients
- 1 Pie crust
For the pie filling
- 5 cups peaches 6 or 7, ripe, peeled and sliced
- 2 tablespoons lemon juice
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp corn starch
- Pinch of ground nutmeg
- 1/2 tsp cinnamon
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 375
- Place peaches, cinnamon, brown sugar, granulated sugar, nutmeg, vanilla and corn starch in a bowl. Mix together and set aside for 5-7 mins
- Prepare pie crust - if using homemade pie crust, blind bake by layering parchment paper and rice or dry beans for weight. Bake for 10 mins.
- If using frozen pie crust, blind bake isn't necessary.
- Remove from oven, add the filling to the pie crust
For the top
- Using a pasty roller, make small even strips of dough.
- Braid two strips of dough at a time and set aside. Make 3 braids.
- Lay them across the top of the pie as pictured. Add small strips between them.
- Weave in single strips going perpendicular to the strips already down.
- Continue waving in this manner.
- Trim excess
- To make the roses, roll strips of dough in a circle.
- Brush with egg wash
- Add confectioners sugar to the top
- Cover the edges of the pie with aluminum foil
- Bake for 20 mins, remove foil. bake for additional 20 mins.
- Let rest 10 mins before serving.
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