When you eat a perfect peach in the summer sun, you’ll taste the fruit at its messiest, dripping, sugar-brightest. Rinse your chin and accept that no melon, apricot, or blackberry can compete. But how frequently does this occur? A great and truly perfect peach is rare for most of us. We can only hope for one or two per season despite our best efforts. Then there’s the pie.
A peach pie can take good peaches to the next level and great peaches to the sublime. Even a peach pie made with frozen fruit is delicious. A dash of lemon juice and a light sprinkle of nutmeg, which provides a slight bitterness to offset the sweetness, also help for a perfect diner-style à la mode effect; top with a crown of vanilla ice cream.
4-1/2 cups sliced peeled peaches
1/4 teaspoon ground cinnamon
Dough for double-crust pie
2 teaspoons lemon juice
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
Vanilla ice cream, optional
3 tablespoons cornstarch
1 tablespoon butter
1/4 cup packed brown sugar
1/2 cup sugar
Steps To Take In Preparing This Delicious Dish
Combine sugars in a large mixing bowl; add peaches and gently toss. Allow to stand for 1 hour, covered. Roll one half of the dough to a 1/8-inch-thick circle on a lightly floured surface; transfer to a 9-in. Trim even with the rim of a pie plate or an iron skillet. Refrigerate while you make the filling.
Preheat the oven to 400 degrees. Drain the peaches, reserving the juice. Combine cinnamon, cornstarch, nutmeg, and salt in a small saucepan; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes, or until thickened. Take the pan off the heat and stir in the lemon juice and butter. Fold in the peaches gently, then pour into the pie crust.
Roll out the remaining dough into a 1/8-inch-thick circle and cut into 1-1/2-inch-wide strips. Arrange the filling in a lattice pattern over the top. Trim and seal strips to the bottom crust’s edge; flute the edge. Wrap the foil around the edge loosely. Bake for 40 minutes, then remove the foil. Bake the peaches for 10-20 minutes longer until the crust is golden brown and the filling is bubbly. Allow cooling on a wire rack. Serve with vanilla ice cream if desired.
1 piece: 380 calories, 16g fat (7g saturated fat), 14mg cholesterol, 254mg sodium, 59g carbohydrate (29g sugars, 2g fiber), 3g protein.
Peach Pie Tips
- Check to see if your peaches are ripe
- Bake your pie on a sheet pan lined with foil or parchment paper
- Allow at least three hours to cool before slicing
1. Can I Substitute Canned Peaches For Fresh?
You can certainly substitute canned peaches for fresh! You can use either frozen (thawed and drained) peaches or well-drained canned peaches in the same amount as the pie recipe.
2. Is It Necessary To Peel Peaches For Pie? What Is The Simplest Method?
Peeling peaches isn’t always necessary for peach pie. The skins are edible and add a rustic touch to desserts like these grilled peach sundaes. Just make sure to wash the peaches before using them thoroughly. If you choose to peel your peaches, we recommend the following blanching method: Make a shallow “y” at the bottom of the peach and immerse it in boiling water for about 30 seconds. Take off the peach from the boiling water and place it immediately in a bowl of ice water.
This causes the skin to “contract” and pull away from the peach flesh. Starting at the “y” cut at the bottom, carefully peel off the peach skin with your fingers or a paring knife. It should be easy to remove, though you may need to peel some stubborn spots with a paring knife (depending on the ripeness of your peach).
3. How Do You Get Peaches To Ripen For Pie?
To ripen peaches for pie, place them in a paper bag and fold the top down to trap the ethylene gas, which aids in the ripening process. Leave the peaches’ bag on the counter for a few days, checking on them now and then. If they are particularly fragrant and slightly give when gently pressed with your finger, they are ready for snacking, cooking, or baking into delectable peach desserts.