Peach Pie Recipe

Peach pie is a sweet dessert that has been in the United States for many years. It was popularized by early settlers and loved by Americans of all ages.

The “canned peach pie recipe” is a dessert that can be made with canned peaches. The dessert has been around for years and it’s very simple to make.

Peach Pie Recipe

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This peach pie will be one of your favorites if you like fruit sweets. What’s not to love about a pie filled with sweet, juicy peaches and a buttery, flaky crust? This recipe for homemade peach pie is simple to prepare and is the ideal summer treat. The peach pie, unlike a peach cobbler, features a buttery bottom crust.

You’ll need a few pantry essentials to prepare it, including flour, sugar, butter, and, of course, peaches! The filling does not need to be cooked. Simply prepare or buy the dough, fill it with the peach filling, and bake it. With a dollop of ice cream or whipped cream, serve this delightful peach pie.

How to Select Peaches for a Pie

Ripe peaches are soft, juicy, and delicious, so look for them. They’re ripe and ready if they smell like peaches. Choose freestone peaches rather than cling peaches since the stone will be simpler to remove.

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Ingredients for a Homemade Peach Pie

For the pir crust, you’ll need flour, sugar, butter, and vegetable shortening; you may also use a store-bought double crust.

Fresh peaches should be used (use canned peaches only if you have to)

Light brown sugar gives a subtle caramel taste to the dish.

All-purpose flour is a kind of flour that may be used for a variety of purposes (not cake flour)

Cinnamon and nutmeg are all you need to give the pie a comforting taste.

Lemon juice – stops peaches from browning.

Vanilla extract – brings out the peach taste.

How to Make a Homemade Peach Pie

Begin by preparing the dough at least two hours in advance. Pulse the dry Ingredients in a food processor until they are crumbly. Pulse in the remaining Ingredients until the dough comes together. Knead the dough on a floured board until it is smooth. Refrigerate the dough for at least two hours before using.

It’s not necessary to blanch the peaches, but it will make peeling them simpler. To make the filling, combine the dry Ingredients in a bowl and use them to coat the peach slices. Mix in the lemon juice and vanilla essence once more.

Make the pie crust. Roll out the first disk and lay it in a 9-inch pie pan. Add a sprinkle of breadcrumbs to the bottom before adding the filling to avoid a soggy bottom. Fill in the gaps with the filler, then top with the second disk. Pinch the bottom and top edges of the pastry to seal them. Make a few slits in the fabric to let the steam out. Bake till golden, brushing the top with an egg wash and sprinkling sugar on top!

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Can You Make A Peach Pie With Canned Or Frozen Peaches?

Yes! Of course, fresh is preferable, but if you’re in a hurry, frozen or canned can suffice. Allow the peaches to defrost and drain fully before using if using frozen peaches. It’s also important to drain canned peaches correctly.

How to Make a Peach Pie at Home

If the filling seems to be overly runny, it might be due to the peaches losing too much moisture. Add a slurry of 2 tsp cornstarch and water to the peach pie filling to thicken it.

Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

You may construct a lattice crust top if you want to be really fancy! Before adding the top layer of pastry on top, just cut it into strips.

How to Keep Peach Pie Fresh

The dough may be prepared ahead of time and kept refrigerated for up to two days.

Refrigerate the peach pie for up to 3 days (loosely wrapped). The bottom crust will grow mushy over time.

Additional Pie Recipes

Lemon Pie

Apple Pie

Pie with Lemon and Blueberries

Ingredients

to make the pie dough

cold, cubed unsalted butter

cold and cubed vegetable shortening

in order to fill

peeled and sliced juicy peaches

Instructions

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Step 1

Step 1

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Combine the flour, sugar, salt, butter, and shortening in a large mixing bowl until the mixture resembles crumbs.

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Step 2

Step 2

Combine the flour, sugar, salt, butter, and shortening in a large mixing bowl until the mixture resembles crumbs.

2 teaspoons at a time, add the water and mix well after each addition until the dough begins to come together.

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Step 3

Step 3

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Knead the dough lightly on a floured surface until it is smooth. Split the dough in half, form a disk, and cover it in plastic wrap. Allow at least two hours for chilling.

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Step 4

Step 4

2 teaspoons at a time, add the water and mix well after each addition until the dough begins to come together.

Preheat the oven to 425 degrees Fahrenheit. In a small mixing bowl, combine the granulated sugar, flour, cinnamon, and nutmeg.

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Step 5

Step 5

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After peeling and slicing the peaches, drain any extra liquids in a strainer for 30 minutes. Squeeze a lemon over the peaches in a big dish for around 2 teaspoons.

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Step 6

Step 6

Knead the dough lightly on a floured surface until it is smooth. Split the dough in half, form a disk, and cover it in plastic wrap. Allow at least two hours for chilling.

Blend in the vanilla extract.

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Step 7

Step 7

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Combine the spices in a bowl.

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Step 8

Step 8

Preheat the oven to 425 degrees Fahrenheit. In a small mixing bowl, combine the granulated sugar, flour, cinnamon, and nutmeg.

Toss to evenly coat the pieces with the flour-sugar mixture.

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Step 9

Step 9

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Place the first dough disk in a 9-inch pie dish and roll it out.

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Step 10

Step 10

After peeling and slicing the peaches, drain any extra liquids in a strainer for 30 minutes. Squeeze a lemon over the peaches in a big dish for around 2 teaspoons.

Fill the pie pan halfway with peach filling.

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Step 11

Step 11

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It should be uniformly distributed.

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Step 12

Step 12

Blend in the vanilla extract.

The second disk should be rolled out, divided into several strips, and placed on top of the filling to form a lattice crust. To ensure that the top pastry clings to the bottom, wet the edges of the bottom pastry and squeeze the bottom and top edges together to seal them.

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Step 13

Step 13

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To prepare an egg wash, mix together the egg yolk and water in a small bowl. Over the top of the pie crust, brush the egg wash.

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Step 14

Step 14

Combine the spices in a bowl.

Add a pinch of granulated sugar on top.

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Step 15

Step 15

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Make sure the top is completely covered with sugar.

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Step 16

Step 16

Toss to evenly coat the pieces with the flour-sugar mixture.

Bake the peach pie for 15 minutes at 350°F, then decrease the heat to 350°F and bake for another 30-35 minutes.

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Step 17

Step 17

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Allow it cool for 30 minutes before slicing and serving.

Notes

Because the dough has to rest in the fridge for at least 2 hours, it must be prepared ahead of time.

The “southern peach pie recipe” is a delicious dessert that combines peaches and cream. The ingredients are simple, but the end result is delicious.

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