Peach pie is a warm, comforting pie that is layered with a light, flaky and buttery crust, stuffed with sweet peaches that is baked to perfection. Smells so good!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
- 1 (15 ouncpackage pie crust 9 inch double crust pie or homemade pie crust
- 1 egg white beaten
- 5 cups sliced peeled peaches
- 2 tablespoons lime juice
- 1/2 cup all-purpose flour
- 1 Tbs corn starch
- 1 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1 Tablespoon sugar in the raw for crust
Preheat the oven to 450 degrees F (220 degrees C).
Prepare bottom crust by lining the bottom and sides of a 9 inch pie plate with one of the pie crusts.
Brush with some of the beaten egg white to keep the dough from becoming soggy later.
Place the sliced peaches in a large colander, and toss with lime juice. Mix gently. Let excess moisture escape colander.
In a separate bowl, mix together the flour, corn starch, sugar, cinnamon, nutmeg and salt. Add peaches, and mix gently.
Pour peach mixture into the pie crust, and dot with butter.
Use the other pie crust to create a lattice topping. Flute the edges to seal or press the edges with the tines of a fork dipped in egg white mixture.
Brush the remaining egg white over the top crust. Sprinkle with sugar in the raw.
Bake for 12 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 28 to 35 minutes, until the crust is brown and the juice begins to bubble through the lattice. If the edges begin to brown too fast, cover them with strips of aluminum foil about halfway through baking.
Cool completely before serving.
Let pie cool completely before cutting and serving so it doesn’t run out of the crust.
To get firm, not mushy peaches, be sure to toss with lemon or lime juice. The peaches will have much better structure if you add the lime juice, and they will not brown. If you do not have lime juice, substitute fresh lemon juice instead.
Use a colander when tossing to remove any excess juices, as they will make the pie runny otherwise.
I egg washed the crust and sprinkled with sugar in the raw to get a nice golden, lovely crust. This can be skipped if needed.
To peel the peaches quickly, try a par boil. This is where you boil a pot of water, then turn off the heat. Insert your peach for about 30-45 seconds. Then quickly take the peach out, and insert into a bowl of ice water (to stop the cooking so you don’t end up with mushy peaches). The skin will slide right off.
Don’t toss the peaches with the flour mixture until you are ready to pour it in the crust.
To Avoid A Soggy Bottom Crust:
Consider baking your pies on a pizza stone. To do this you would bake at 425 degrees for 15-20 minutes, then reduce heat to 350 degrees for remaining 30-40 minutes.
Bake your pies on the lowest rack of the oven. If the top crust isn't browning as much as you like, bring the pie up to the middle rack and finish the last 10 minutes.
Check edges so you don’t end up with a burnt outside, and use a crust ring or foil around the outside to keep from over browning the outer edges.
Calories: 153kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Sodium: 87mg | Potassium: 21mg | Fiber: 1g | Sugar: 12g | Calcium: 7mg | Iron: 1mg