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Perfectly Easy Peach Pie

Updated: Nov 19, 2018

This pie is oozing with peachy deliciousness. It has the perfect combination of sweetness and tartness, and the crispy, sugary crust is the ideal contrast. One bite of this pie and I am sure you will agree that it is the perfect peach pie.

Ingredients for Perfectly Easy Peach Pie:

6-7 just ripe peaches, still slightly firm

1 tablespoon of fresh lemon juice

1 tablespoon of freshly grated lemon peel

1/4 teaspoon nutmeg

3/4 cup granulated sugar plus more to sprinkle on crust

1/4 quick cooking tapioca

1 egg, slightly beaten with a few tablespoons of water

1 recipe of your favorite pie crust or 1 box of Pillsbury refrigerator pie crust

You will also need some parchmont paper, a cookie sheet, and a pie plate, rolling pin

and a pastry brush.

Time Saving Tip: It is all about the pie crust. If you are making your own prepare the recipe a day in advance and store it in the refrigerator. Or even quicker you can purchase the pie crust.

Let's see what we need:

We are ready to make our the pie.

Place a rack in the middle of the oven and preheat the oven to 425 degrees.

Peel the peaches and slice each peach into eight equal pieces. Place in a large bowl.

Add the lemon juice, grated lemon peel, sugar, tapioca, nutmeg and a pinch of salt to the peaches. Gently fold until everything is combined.

Roll out the pie crust to roughly 13-14 inches in diameter. Once the bottom crust is rolled out place the rolling pin at the end of the dough which is closest to you. Carefully, roll the the pin forward to wrap the dough around the pin. Lift the pin over the pie plate and gently unroll the dough . The pie dough will land on top of the pie dish. Gently press it into the plate. Trim the scraggly edges leaving about an inch to an inch and a half to overhang.

Pour the filling into the crust.

Repeat the process with the top crust. Place the crust on top of the peach filling. Trim the ends. Fold the ends of the top crust over the bottom crust. Gently press together and tuck in around the perimeter of the pie dish.

Press the ends of the pie crust with a fork. Make a few slits on the top crust to allow steam to escape during baking. Brush the egg mixture on top of the crust and sprinkle with sugar. Place on a parchment lined baking sheet. Turn the oven temperature down to 400 degrees and place pie in the oven.

Bake until the crust is golden brown and you can see some of the peach mixture bubbling.

It's ready! Let it cool before slicing. Feel free to a dollop of whipped cream or a scoop of ice cream. Although I think it's perfect on it's own.



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