Peach season is fleeting, but this seasonal pie is so delicious that you should slip it into your summer any way you can. If the edges of the crust begin to turn brown before the rest of the pie, cover them with foil. Enjoy plain or add a scoop of vanilla ice cream.–Mollie Cox Bryan
LC Crumple & Crimp Note
The foil trick mentioned by Mollie Cox Bryan in the above note requires nothing more than taking a long, slender strip of foil and curving it around the edge of the pie, crumpling and crimping it slightly so it remains perched along the perimeter of the pie, shielding the outermost edge of the crust, which tends to turn dark first, without covering up the innermost crust atop the center of the pie. It’s an oldie but a goodie, this trick.
Fresh Peach Pie Recipe
- Quick Glance
- 15 M
- 1 H
- Makes one 9-inch pie
- 1 recipe Vinegar Pie Crust, rolled out to 1/8-inch thickness
- 5 cups peeled and sliced fresh peaches (about 9 medium peaches)
- 1 1/2 teaspoons lemon juice
- 1/2 to 1 cup sugar, depending on how sweet your peaches and your preference
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons unsalted butter, melted
- 1. Preheat the oven to 425°F (220°C).
- 2. Place the peaches in a large bowl, add the lemon juice, and gently stir to coat. In a smaller bowl, combine the sugar, flour, cinnamon, and nutmeg, mixing thoroughly. Add the sugar mixture to the peaches and gently stir to coat.
- 3. Line a 9-inch pie plate with 1 of the rolled-out pie crusts. Spoon the peach filling evenly into the crust. Brush the edge of the crust with water, cover with the second rolled-out crust, press gently to seal, and flute or crimp the edges. Cut a few steam vents in the top.
- 4. Bake for 35 to 40 minutes, until golden brown. Remove from the oven, brush with the melted butter, and cool on a wire rack for 1 hour before slicing. Serve at room temperature or slightly warm.
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