This classic homemade Peach Pie recipe is the ideal summertime dessert that people can't get enough of! Its a buttery flaky crust filled with deliciously ripe peaches and filling balanced to perfection. I get requests for this every year and always get hounded for the recipe. Enjoy!
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 5 cups sliced/peeled or canned peaches (rinsed)
- 3 1/2 tbsp cornstarch
- 1/4 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 2 1/2 tsp lemon juice
- 2 tbsp butter
- Pie crust for a double-crust pie
- Vanilla ice cream (topping)
In a large bowl, combine the granulated sugar and the brown sugar thoroughly. Add in the peaches and toss until they are fully coated in the sugar mixture. Cover the bowl and set aside for an hour. Line your pie plate with the first sheet of pie dough and refrigerate. Preheat your oven to 400F.
After the hour has passed, drain the peaches, making sure to reserve the juice. Then, in a small saucepan, add the cornstarch, nutmeg, cinnamon, and salt, slowly stirring in the reserved juice and bring to a boil. Continue to cook until the mixture has thickened, then remove from heat ad add in the lemon juice and the butter. Fold in the peaches and pour into the crust. Take the second sheet of pie dough and cut into wide strips. Arrange the strips in a lattice pattern across the pie. Trim and seal the strips to the bottom crust and brush with an optional egg wash. Cover the pie with aluminum foil and bake for about 40 minutes. Remove the aluminum foil and bake an additional 15-20 minutes or until the crust is golden brown. Cool the pie before slicing, then serve with vanilla ice cream.
Calories: 117kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 51mg | Potassium: 138mg | Fiber: 1g | Sugar: 23g | Vitamin A: 211IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg