Peach Pie Recipe
This homemade peach pie is filled with sweet, juicy peaches and wrapped in a flaky, buttery crust for the perfect classic dessert. With warm cinnamon flavor and a thick, syrupy filling, it’s an easy from-scratch recipe that’s perfect for summer baking or any time you’re craving a comforting treat.
Ingredients
- 2 pie crust disks homemade or store-bought
- 2 1/2 lbs. sliced peaches if using canned drain them before using
- 4 tbsp. corn starch
- 2 tsp. vanilla extract
- 1/2 c. granulated sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1 egg + 1 tbsp. milk for the egg wash
Instructions
- Preheat oven to 425℉/220℃/Gas Mark 7.
- Drain the canned peaches and place into a large bowl. Mix in the corn starch, vanilla extract, sugar, cinnamon, and salt.
- Roll out either the premade or homemade pie crust and place into the pie dish. Pour the peach filling into the crust.
- Add the second pie crust on top of the filled pie. Cut 3 slices into the top of the pastry for steam to escape. Fold any excess pie crust under the bottom crust and flute the edges of the crust
- In a small bowl, whisk the egg and milk together and using a pastry brush, brush it onto the top of the pie crust.
- Bake for 20 minutes at 425℉ then reduce to 375℉ for another 40-50 minutes making sure that the peach filling is bubbling.
- Remove from the oven and let cool. Serve with a side of whipped cream or ice cream!
Notes
Nutritional Information Servings 8
Calories 445 Carbs 71g Protein 4g Fat 10g
Nutritional Information is automatically calculated and should only be used as a guide.