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Fresh Peach Pie

Prep Time 40 mins
Cook Time 55 mins
Total Time 1 hr 35 mins
Cuisine:
Courses:
Difficulty: Easy
Servings: 8
Description
Peak peach season runs June through August, when fresh peaches make the best pie. Learn to peel, thicken, and bake a juicy peach pie that isn't watery.
Ingredients
  • 6 cups peeled, sliced fresh peaches (about 7 to 8 peaches)
  • 3/4 cup (150g) granulated sugar
  • 3 tbsp instant tapioca or cornstarch
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt
  • 1 tbsp butter, cubed
  • Double pie crust (top and bottom)
Instructions
  1. 1
    Toss the peaches with the sugar and a pinch of salt. Let them sit 30 minutes, then drain, reserving the juice.
  2. 2
    Reduce the reserved juice in a small pot to a syrup, then stir it back into the peaches with the tapioca, lemon, cinnamon, and nutmeg.
  3. 3
    Heat the oven to 400°F (204°C). Fill a bottom crust and dot with butter.
  4. 4
    Add a lattice or vented top, crimp, and brush with egg wash.
  5. 5
    Bake 20 minutes at 400°F, then lower to 375°F (190°C) for 35 to 40 minutes, until golden and bubbling in the center.
  6. 6
    Cool at least 3 hours before slicing.
Keywords: peach pie recipe
Read it online: https://www.bakingcakee.com/recipes/fresh-peach-pie/