A homemade Peach Pie is one of the summer's sweetest traditions. When peaches are in season, you likely have a whole bushel ready to be sliced for a juicy snack, added to yogurts and parfaits or included in a bowl of other fresh fruit. There are so many wonderful ways to enjoy peaches, but we think this easy Peach Pie recipe is one of the best. You need just 6 ingredients, 25 minutes of prep time and frozen Pillsbury™ Deep Dish Pie Crusts to make this recipe for Peach Pie. Soon you'll be serving up golden slices of Peach Pie with a scoop of ice cream on top.
Here are the main ingredients for the peach pie recipe and their importance in making the perfect pie.
Peaches: The star of the pie, providing the main flavor and texture. They contribute sweetness, juiciness, and a soft, fruity filling.
Sugar: Sweetens the pie filling and enhances the natural sweetness of the peaches. It also helps to create a syrupy consistency when combined with the peach juices.
All-Purpose Flour: Thickens the pie filling by absorbing excess moisture from the peaches. This prevents the pie from becoming too runny.
Cinnamon: Adds warmth and spice to the pie, complementing the sweetness of the peaches. It enhances the overall flavor profile.
Lemon Juice: Brightens the flavor of the peaches and prevents them from browning. It also adds a touch of acidity to balance the sweetness.
Pie Crusts: Provides the structure for the pie, holding the filling in place. It contributes a flaky and buttery flavor to the overall dessert.
Here's some key steps to create the perfect Peach Pie. See full recipe details below.
Place a cookie sheet on the oven rack and heat to 400°F. Baking the pie on a cookie sheet catches any drips and prevents a messy oven.
Mix sugar, flour, and cinnamon. Use ripe but firm peaches and slice to approximately ¼” thick. Stir in sliced peaches and lemon juice until the peaches are evenly coated. Don't overmix the filling, as this can release too much juice from the peaches.
Spoon the peach filling into one of the frozen pie crusts and remove the crimped edge from the second crust. Center the second crust upside down on top of the filled pie. Let the pie sit for 10 minutes to make it easier to crimp and seal the edges. Finish with 2-3 slits in the top crust to allow steam to escape.
Bake on the cookie sheet for about 45 minutes, or until the crust is golden brown and the filling is thick and bubbly. If the crust starts to get too brown, cover the entire top of the pie loosely with foil.
Cool the pie completely (at least 2 hours) to allow the filling to set and make it easier to slice. Serve with a scoop of vanilla ice cream or a dollop of whipped topping.
Peach pie is a treat served warm or at room temperature. Here’s how to store peach pie so you can enjoy later.
Wrap any remaining pie either in the pie pan or on a serving plate with plastic wrap and store at room temperature up to 2 days or refrigerate up to 7 days.
Place a slice of pie on a microwaveable plate. Cover loosely and microwave on medium-high (70%) 30 seconds to 1 1/2 minutes, until warm.
Peach pie can be frozen unbaked or baked. To freeze an unbaked pie, prepare as directed through step 3—except do not cut slits in top crust. Wrap pie and pie pan completely in aluminum foil. Freeze up to 4 months. For baked peach pie, bake and cool pie as directed. Wrap pie and pie plate completely with aluminum foil. Freeze up to 4 months.
Thaw unwrapped pie in the refrigerator overnight or at room temperature, about an hour, then heat in 375°F oven 35 to 40 minutes or until warm.
Unwrap pie and cut slits in top crust. Bake at 425°F for 15 minutes. Reduce oven to 375°F; bake 30 to 45 minutes longer or until juices begin to bubble through slits.
In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust.
While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 10g | 16% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 4g | % Value Not Available |
| Polyunsaturated Fat | 1g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 5mg | 2% |
| Sodium | 170mg | 7% |
| Total Carbohydrate | 52g | 17% |
| Dietary Fiber | 1g | 7% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 25g | % Value Not Available |
| Protein | 3g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 0% |
| Iron | Value Not Available | 10% |
| Potassium | 190mg | 5% |
| Vitamin A | Value Not Available | 6% |
| Vitamin C | Value Not Available | 6% |
| Vitamin E | Value Not Available | 4% |
| Thiamin | Value Not Available | 4% |
| Riboflavin | Value Not Available | 4% |
| Niacin | Value Not Available | 6% |
| Vitamin B6 | Value Not Available | 0% |
| Folic Acid | Value Not Available | 2% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 0% |
| Phosphorus | Value Not Available | 2% |
| Magnesium | Value Not Available | 2% |
| Zinc | Value Not Available | 0% |
| Manganese | Value Not Available | 6% |
| Selenium | Value Not Available | 2% |
| Copper | Value Not Available | 4% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
