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To make the best peach pie, gather these 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 teaspoon vanilla extract - 1/4 teaspoon salt - 2 tablespoons unsalted butter, cut into small pieces - 1 egg (for egg wash) - 1 double pie crust (store-bought or homemade) Accurate measuring is key to a great pie. Use dry measuring cups for flour and sugar. When measuring flour, spoon it into the cup and level it off. Don't scoop directly from the bag, as this packs the flour. For liquids, use clear measuring cups. Always check at eye level to ensure precise amounts. Choosing the right peaches is vital for flavor. Look for ripe, fresh peaches that smell sweet. They should feel slightly soft but not mushy. Yellow peaches work well because they are sweeter. If you can find them, pick freestone peaches. They are easier to slice and pit. Avoid any with bruises or dark spots. The better your peaches, the better your pie will be! To make the peach filling, start with fresh peaches. You will need five cups. Peel and slice them into thin pieces. In a big bowl, mix the peaches with sugar, flour, cinnamon, lemon juice, vanilla extract, and salt. Stir gently but well. Let the mixture sit for about 15 minutes. This helps the peaches release their juices. You will get a sweet and juicy filling for your pie. Now, it’s time to assemble the pie. Roll out one pie crust into a 9-inch pie pan. Press the crust into the bottom and sides. Make sure to leave some crust hanging over the edge. This helps with sealing later. Pour the peach mixture into the crust. Spread it evenly. Dot the top with small pieces of butter for added flavor. Next, roll out the second pie crust. You can lay it flat or cut it into strips for a nice lattice top. Seal the edges by crimping them with your fingers or a fork. Preheat your oven to 425°F (220°C). Brush the top crust with a beaten egg for a golden finish. Cut a few small slits in the top crust. This allows steam to escape while it bakes. Place the pie in the oven and bake for 45 to 50 minutes. Check for a golden crust and bubbling filling. If the edges brown too quickly, cover them with aluminum foil. Once done, remove the pie from the oven. Let it cool for at least an hour before slicing. This helps the filling set properly. Enjoy your delicious peach pie! To keep your pie crust crisp, use these key tips. Start with cold ingredients. Cold butter and cold water help create a flaky crust. Roll out the dough quickly to avoid warming it too much. When filling the pie, make sure your peach mixture sits for 15 minutes. This lets the juices mix with the sugar and flour. Drain excess liquid before adding the filling to the crust. You can sprinkle a layer of flour or cornmeal on the crust before adding the peaches. This forms a barrier against moisture. The right oven setting is crucial for perfect peach pie. Preheat your oven to 425°F (220°C) for a nice golden crust. Bake the pie for 45-50 minutes. Check it often during the last 10 minutes. It should bubble and the crust should brown nicely. If the edges brown too quickly, cover them with foil. This helps prevent burning while the rest of the pie cooks. If your pie does not set well, it may need more flour. Adding an extra tablespoon can help thicken the juices. If the filling is too runny, let it cool longer before slicing. For a burnt crust, reduce the oven temperature next time. If you see cracks in the crust, that means it was rolled too thin. Always roll to at least a 1/8-inch thickness. Using these tips, you can make the best peach pie ever, every time! For more detailed steps, check the Full Recipe. {{image_2}} You can easily change the flavor of your peach pie. Adding spices can bring out new tastes. For instance, try adding nutmeg or ginger for a warm kick. A pinch of cardamom can add a fragrant twist. Fresh herbs like basil or mint also work. Chop them finely and mix them into the peach filling. This can bring a surprising freshness to each slice. If you need a gluten-free crust, there are great options. You can use almond flour or a gluten-free blend. Make sure to follow a recipe that uses these flours well. For a vegan option, swap butter with coconut oil or a vegan butter substitute. You can also use almond milk instead of egg for the wash. These changes keep the pie delicious without any animal products. Mixing in other fruits can create fun flavor combinations. Berries like blueberries or raspberries pair well with peaches. They add tartness and color. You can also try adding strawberries for a sweeter taste. Even apples or pears can blend nicely into the filling. Just be sure to adjust the sugar to keep the balance right. Enjoy experimenting with different fruit mixtures to find your favorite! After baking, let your peach pie cool completely. This helps the filling set. Cover the pie with plastic wrap or aluminum foil. Place it in the fridge if you plan to eat it within a few days. This will keep it fresh and tasty. If you want to keep it longer, look to freezing. To freeze your peach pie, wrap it tightly in plastic wrap. Then, add a layer of aluminum foil. This protects it from freezer burn. Label the pie with the date. It can stay in the freezer for up to three months. When you are ready to eat it, thaw it in the fridge overnight. To reheat your peach pie, preheat the oven to 350°F (175°C). Remove any plastic wrap. Place the pie on a baking sheet. Bake for about 20-25 minutes. This warms the pie and makes the crust crispy again. If you want to serve it warm, it’s best to eat it right after reheating. You can find the Full Recipe for more details on making this delicious treat! Yes, you can use frozen peaches. Just thaw and drain them first. This helps remove excess water. They might be softer than fresh peaches. But they still taste great in the pie. If you use frozen peaches, add a bit more flour to the filling. This will help keep it from being too runny. You will know the pie is done when the crust is golden brown. The filling should bubble and look thick. If you see some juices oozing out, that’s a good sign! Bake for 45-50 minutes at 425°F (220°C). If the edges brown too fast, cover them with foil. This keeps your pie looking nice. Peach pie is wonderful on its own. But it’s even better warm with ice cream. Vanilla is a classic choice. You can also serve it with whipped cream or fresh peaches. For a fun twist, try serving it with a drizzle of caramel sauce. This adds a rich flavor that pairs well with peach pie. To wrap up, we explored how to make the best peach pie. We discussed key ingredients, measuring tips, and how to pick the best peaches. Next, we went through step-by-step instructions for filling, crust, and baking. I shared tips to avoid a soggy bottom and troubleshoot issues. We also looked at flavor variations and storage solutions to keep your pie fresh. Remember, baking is both science and art. With practice, you'll create peach pies that impress everyone. Enjoy the process and the tasty rewards!

The Best Peach Pie Ever

Discover how to make the best peach pie ever with fresh peaches and a buttery crust that will impress everyone! This easy recipe combines sweet, juicy peaches with cinnamon and a touch of lemon for a delightful treat. Perfect for summer gatherings or any occasion! Click through to explore the full recipe and elevate your baking game. Don't miss out on this delicious dessert that will have everyone coming back for seconds!
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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 teaspoon vanilla extract

1/4 teaspoon salt

2 tablespoons unsalted butter, cut into small pieces

1 egg (for egg wash)

1 double pie crust (store-bought or homemade)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the sliced peaches, sugar, flour, cinnamon, lemon juice, vanilla extract, and salt. Gently toss until the peaches are well coated. Let this mixture sit for about 15 minutes to allow the juices to release.

      Roll out one pie crust into a 9-inch pie pan, pressing it into the bottom and sides. Leave some overhang for sealing later.

        Pour the peach mixture into the crust, ensuring even distribution of both peaches and juices. Dot the top with small pieces of butter.

          Roll out the second pie crust and place it over the filling. You can create a lattice top by cutting the crust into strips, or simply lay it flat. Seal the edges by crimping with your fingers or a fork.

            Beat the egg and brush it over the crust to give it a golden finish.

              Cut a few small slits in the top crust to allow steam to escape.

                Bake in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbly. If the edges brown too quickly, cover them with aluminum foil.

                  Remove pie from the oven and let it cool for at least an hour before slicing to allow the filling to set.

                    Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 8

                      - Presentation Tips: Serve warm with a scoop of vanilla ice cream on top and garnish with a slice of fresh peach for a beautiful presentation.