Fresh Peach Pie
Peach season is fleeting, but this fresh peach pie is so delicious that you should slip it into your summer any way you can. Fresh peaches, a hint of cinnamon, and a tender vinegar pie crust takes advatage of those gorgeous stone-fruits.
Ingredients
- 1 recipe Vinegar Pie Crust, rolled out to 1/8-inch (3-mm) 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 (1 oz) unsalted butter, melted
Instructions
- Preheat the oven to 425°F (220°C).
- 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.
- 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.
- Bake for 35 to 40 minutes, until golden brown and the filling is bubbly. 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.
Nutrition
Serving: 1slice | Calories: 322kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 174mg | Fiber: 3g | Sugar: 21g