Nani's Classic Fresh Peach Pie
A slice of this homemade peach pie is like catching a little bit of summer on your plate.
recipesbynani.comThere is nothing quite like a warm peach pie when the fruit is perfectly ripe and sweet. I love making this for family gatherings because the flaky crust and juicy filling always bring everyone back to the kitchen for seconds.
My secret for the best filling is to avoid overcooking the peaches. You want them tender but still holding their shape so every bite feels fresh and delicious.
🧺 Ingredients
- 2 prepared pie crusts
- 6 cups fresh peaches, peeled and sliced
- 3/4 cup granulated sugar
- 1/4 cup all purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- 1 egg, beaten for egg wash
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
In a large bowl, gently toss the sliced peaches with the sugar, flour, lemon juice, and cinnamon until the fruit is evenly coated.
- 3
Roll out one pie crust and place it into a 9 inch pie dish.
- 4
Pour the peach mixture into the crust and dot the top with small pieces of butter.
- 5
Roll out the second crust and place it over the top of the peaches, trimming and crimping the edges to seal the pie.
- 6
Cut a few small slits in the top crust to let the steam escape, then brush the surface with the beaten egg.
- 7
Bake for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
- 8
Let the pie cool on a wire rack for at least two hours before slicing to allow the juices to set.
💡 Tips
Serve each warm slice with a generous scoop of vanilla bean ice cream. If you have leftovers, keep the pie covered at room temperature for two days or store it in the fridge to keep it fresh for a bit longer.
Made this recipe? Let us know how it went.
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