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For this pie, you need fresh peaches. I use about 5 cups of ripe peaches. Peel them and slice them thin. Look for peaches that are firm yet slightly soft. This gives the best flavor and texture for your pie. Next, we need sweeteners. I like to use 1 cup of granulated sugar. This makes the peaches sweet and yummy. I add 1/4 cup of all-purpose flour, which helps thicken the filling. A pinch of salt brings out the flavors too. You can also add 1 teaspoon of ground cinnamon for a warm touch. For the crust, I often use a package of refrigerated pie crusts. It comes with 2 crusts, which is perfect for this recipe. You can also make your own crust if you prefer. A homemade crust gives a lovely flaky texture. To add extra flavor, I use 1 tablespoon of lemon juice. It brightens the peach taste. I also dot the filling with 1 tablespoon of unsalted butter, cut into small pieces. This gives the pie a rich flavor. Finally, I brush the top with a beaten egg for a golden finish. You can find the full recipe with detailed steps to make this classic peach pie! Start by washing your fresh peaches. I love using ripe, juicy peaches for the best flavor. Peel and slice them into thin pieces. In a large mixing bowl, add the sliced peaches, granulated sugar, flour, ground cinnamon, lemon juice, and a pinch of salt. Gently toss everything together. Let the mixture sit for about 15-20 minutes. This time allows the peaches to release their sweet juices. While your peaches rest, preheat your oven to 425°F (220°C). A hot oven helps the pie to bake evenly and gives a nice golden crust. It’s key to get this right for the best results. Now, take one of your pie crusts and roll it out. Fit it into a 9-inch pie pan, letting the edges hang over. Pour the peach filling into the crust. Be sure to discard any excess juices to avoid a soggy pie. Dot the filling with small pieces of butter for added richness. Roll out the second crust and place it on top of the filling. Cut slits in the top crust to let steam escape. Trim the excess crust and crimp the edges to seal. Before baking, brush the top crust with a beaten egg. This gives the pie a beautiful golden color. Place your pie in the preheated oven. Bake for 45-50 minutes. Keep an eye on it, and look for a golden crust and bubbling juices. Once done, let it cool on a wire rack for at least 2 hours before slicing. This cooling period helps the filling set, making it easier to serve. Enjoy your peach pie with a scoop of vanilla ice cream for a perfect treat! For the complete recipe, check out the Full Recipe. To make a great peach pie, you need ripe peaches. Look for peaches that feel slightly soft when you squeeze them. They should have a sweet smell. Avoid peaches with bruises or dark spots. The best peaches are in season during summer. Choose yellow or white peaches for the best flavor. A flaky crust makes your pie special. Use cold butter when making your crust. Cold butter creates steam, which helps the crust puff up. Don’t overwork the dough; mix until just combined. Chill the dough for at least 30 minutes before rolling it out. This helps to keep it flaky. A soggy bottom is a common problem. To avoid this, you can use a few tricks. First, pre-bake the bottom crust for about 10 minutes. This helps it start cooking before you add the filling. Second, sprinkle a thin layer of flour or cornmeal on the crust before adding the peaches. This layer absorbs extra juices. Lastly, be sure to drain any excess juice from the peach filling before pouring it in the crust. For the full recipe, follow my detailed steps. {{image_2}} A lattice crust adds charm to your peach pie. It looks fancy but is easy to make. Start by rolling out your dough for the top crust. Cut it into long strips, about an inch wide. Lay half of the strips across the filled bottom crust. Then, weave the other half over and under the first strips. This creates a beautiful pattern. Just remember to seal the edges well. If you prefer a different texture, try a crumble topping. Mix flour, brown sugar, oats, and butter until crumbly. You want it to look like wet sand. Spread this topping over the peach filling instead of using a top crust. Bake as you would with a regular pie. The crumble gives a nice crunch and adds a sweet, buttery flavor. Add some spice for a warm twist on classic peach pie. Try adding nutmeg or cardamom to your filling. Just a pinch can elevate the flavor. You can also mix in some fresh ginger for a zing. These spices pair perfectly with the sweetness of the peaches. Don’t forget to use the Full Recipe for the best results! After you enjoy your peach pie, store any leftovers properly. Let the pie cool completely at room temperature. Cover the pie with plastic wrap or foil. This keeps it fresh and prevents drying out. You can store the pie in the fridge for up to four days. If you have a pie server, use it to slice and serve. If you want to save the pie for later, freezing works great. First, let the pie cool completely. Wrap the entire pie tightly in plastic wrap. Then, wrap it again in aluminum foil. This double-wrapping helps avoid freezer burn. You can freeze the pie for up to three months. When you're ready to eat it, thaw the pie in the fridge overnight. To enjoy your peach pie warm, reheat it in the oven. Preheat your oven to 350°F (175°C). Place the pie on a baking sheet to catch any drips. Heat for about 20 to 30 minutes, or until it’s hot inside. For a quick option, you can microwave a slice. Heat it for 30 seconds, check, then heat more if needed. Enjoy your peachy delight warm, topped with ice cream or whipped cream! Yes, you can use canned peaches. Just make sure they are in light syrup or juice. Drain them well to remove excess liquid. This step keeps your pie from becoming too runny. Canned peaches save time and still taste great. The pie is done when the crust turns golden brown and the juices bubble. You should see steam escaping from the slits on top. A good rule is to bake for 45-50 minutes. Keep an eye on it to avoid burning. Peach pie shines when served warm or at room temperature. I love pairing it with vanilla ice cream. A dollop of whipped cream also adds a nice touch. Fresh mint leaves can brighten the plate and flavor. Yes, you can prepare the filling in advance. Mix the peaches, sugar, flour, and spices, then store it in the fridge. This step saves time on baking day. Just remember to let it sit out for a few minutes before filling your pie crust. Check the full recipe for more details. You now know how to make a delicious peach pie from scratch. We covered fresh ingredients, step-by-step baking instructions, and handy tips for the best results. You can also explore fun variations and smart storage ideas. My final thought? Don’t be afraid to get creative! Enjoy the fruits of your labor and share this treat with others. Your homemade peach pie is sure to impress.

Classic Peach Pie

Indulge in the ultimate summer treat with this Peachy Delight Pie recipe! Packed with juicy peaches and a deliciously flaky crust, this pie is perfect for sharing or savoring on your own. With easy step-by-step instructions, you'll create a mouthwatering dessert that everyone will love. Don’t wait—click to discover how to make this delightful pie and elevate your baking game today!
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Ingredients
  

5 cups fresh peaches, peeled and sliced

1 cup granulated sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1 tablespoon lemon juice

1 tablespoon unsalted butter, cut into small pieces

1 package (14 oz) refrigerated pie crusts (2 crusts)

1 egg, beaten (for egg wash)

Pinch of salt

Instructions
 

Prepare the Peaches: In a large mixing bowl, combine the sliced peaches, granulated sugar, flour, cinnamon, lemon juice, and salt. Gently toss until the peaches are evenly coated. Let it sit for about 15-20 minutes to allow the mixture to release some juices.

    Preheat the Oven: Preheat your oven to 425°F (220°C).

      Prepare the Pie Crust: Roll out one pie crust and fit it into a 9-inch pie pan, leaving the edges hanging over for now.

        Fill the Pie: Pour the peach filling into the crust, discarding excess juices, and dot the filling with small pieces of butter.

          Cover with the Second Crust: Roll out the second pie crust and place it over the filling. Use a sharp knife to cut slits in the top crust to allow steam to escape. Trim any excess crust hanging over the edges and crimp the edges to seal.

            Egg Wash: Brush the top crust with the beaten egg to give it a golden finish.

              Bake: Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the juices are bubbling.

                Cool: Once baked, allow the pie to cool on a wire rack for at least 2 hours before slicing.

                  Prep Time, Total Time, Servings: 20 mins | 1 hr 10 mins | 8 servings

                    - Presentation Tips: Serve slices of pie warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream on top for added indulgence.