Peach Pie Recipe

All-purpose flour: The base for the crust, providing structure and texture.

Unsalted butter: Adds richness and flakiness to the crust.

Ice water: Helps bring the dough together without warming the butter.

Peaches: The star of the pie, offering natural sweetness and juiciness.

Granulated sugar: Sweetens the filling and helps create a syrupy texture.

Brown sugar: Adds a deeper, caramel-like sweetness to the filling.

Ground cinnamon: Enhances the flavor of the peaches with a warm, spicy note.

Ground nutmeg: Adds a subtle, aromatic spice that complements the cinnamon.

Lemon juice: Balances the sweetness and prevents the peaches from browning.

Egg: Used in the egg wash to give the crust a golden, glossy finish.

When preparing the crust, ensure that the butter is extremely cold. This helps create a flaky texture. Use a pastry cutter or your fingertips to combine the flour and butter until the mixture resembles coarse crumbs. When adding the ice water, do so gradually and mix just until the dough comes together to avoid overworking it.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust denser.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can create a flaky crust, though it will add a slight coconut flavor.

• ice water - Substitute with cold milk: Cold milk can help bind the dough while adding a bit of richness.

• peeled and sliced peaches - Substitute with peeled and sliced nectarines: Nectarines have a similar texture and sweetness, making them a good alternative.

• granulated sugar - Substitute with honey: Honey adds natural sweetness and a slight floral note, though it will make the filling a bit more liquid.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in the same quantity.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the filling without adding the gluten that flour does, keeping the filling clear and glossy.

• ground cinnamon - Substitute with ground allspice: Allspice has a similar warm, spicy flavor that complements peaches well.

• ground nutmeg - Substitute with ground mace: Mace is the outer covering of nutmeg seeds and has a similar but slightly more intense flavor.

• lemon juice - Substitute with lime juice: Lime juice provides the same acidity to balance the sweetness of the peaches, with a slightly different citrus note.

• egg wash - Substitute with milk wash: A milk wash can give the crust a nice golden color, though it won't be as shiny as an egg wash.

• To keep your peach pie fresh, allow it to cool completely at room temperature. Once cooled, cover it loosely with aluminum foil or plastic wrap. Store it at room temperature for up to 2 days.

• For longer storage, refrigerate the peach pie. Wrap it tightly with plastic wrap or aluminum foil to prevent it from drying out. It can be stored in the refrigerator for up to 5 days.

• If you want to freeze your peach pie, first let it cool completely. Wrap the pie tightly in plastic wrap, then in aluminum foil to protect it from freezer burn. Label it with the date and freeze for up to 4 months.

• To freeze individual slices, place slices on a baking sheet lined with parchment paper and freeze until solid. Once frozen, wrap each slice in plastic wrap and store them in a freezer-safe bag or container.

• When ready to enjoy a frozen peach pie, thaw it in the refrigerator overnight. For a freshly baked taste, reheat the pie in a 350°F (175°C) oven for 15-20 minutes or until warmed through.

• If reheating individual slices, microwave on medium power for 1-2 minutes or until heated to your liking. Alternatively, reheat slices in a 350°F (175°C) oven for 10-15 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover peach pie on a baking sheet.
  3. Cover the pie loosely with aluminum foil to prevent the crust from over-browning.
  4. Bake for 15-20 minutes, or until the filling is warmed through and the crust is crisp.
  5. Let it cool for a few minutes before serving.

• Microwave Method:

  1. Place a slice of peach pie on a microwave-safe plate.
  2. Cover the slice with a microwave-safe cover or another plate to keep the moisture in.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.
  4. Let it sit for a minute before enjoying.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the peach pie slice on a piece of aluminum foil or a small baking tray.
  3. Heat for 10-15 minutes, or until the filling is warm and the crust is crispy.
  4. Allow it to cool slightly before serving.

• Stovetop Skillet Method:

  1. Preheat a non-stick skillet over medium-low heat.
  2. Place the peach pie slice in the skillet.
  3. Cover the skillet with a lid to help heat the filling evenly.
  4. Heat for about 5-7 minutes, checking occasionally to ensure the crust doesn’t burn.
  5. Remove from the skillet and let it cool for a minute before serving.

• Oven: Used to bake the pie at the specified temperature until the crust is golden brown.

• Mixing bowl: Used to combine the flour and butter for the crust, and to mix the peach filling ingredients.

• Pastry cutter: Helps to cut the cold butter into the flour to create a crumbly mixture for the crust.

• Rolling pin: Used to roll out the dough disks into flat, even layers for the pie crust.

• Pie dish: The dish where the rolled-out dough is placed and the peach filling is poured into.

• Knife: Used to peel and slice the peaches.

• Measuring cups: Used to measure out the flour, sugars, and other ingredients accurately.

• Measuring spoons: Used to measure smaller quantities of ingredients like cinnamon, nutmeg, and lemon juice.

• Refrigerator: Used to chill the dough disks for 30 minutes to make them easier to handle.

• Pastry brush: Used to apply the egg wash to the top crust for a golden finish.

• Cooling rack: Used to cool the pie after baking to ensure it sets properly before serving.

Prepare the crust in advance: Make the dough a day ahead and refrigerate it. This allows you to save time on the day of baking.

Use frozen peaches: If you’re short on time, use frozen peaches instead of peeling and slicing fresh ones. They work just as well and cut down on prep time.

Pre-mix dry ingredients: Combine the sugars, flour, cinnamon, and nutmeg in advance and store in an airtight container. This speeds up the filling preparation.

Ready-made crust: For a quicker option, use a store-bought pie crust. This eliminates the need to make and chill the dough.