My Favorite Fresh Peach Pie

Looking for a tried-and-true fresh peach pie recipe? This is the one! It's my favorite peach pie for good reason: simple, easy, and SO delicious!

My Favorite Fresh Peach Pie

  • Double crust pie dough (unbaked) for lattice top or single crust pie dough if using crumble topping; my go-to pie crust recipe is here
  • 6-8 large, ripe peaches (about 3-4 pounds; you'll need about 45-48 ounces peeled and sliced peaches for the pie)
  • 1 tablespoon lemon juice
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • Pinch of table salt
  • 4 tablespoons cornstarch OR 1/3 cup tapioca flour (see note)

  •  2/3 cup (5 ounces) light or dark brown sugar
  •  1/4 teaspoon cinnamon
  •  1 cup (5 ounces) all-purpose flour
  •  Pinch of salt
  •  8 tablespoons butter, melted

  1. Roll out the bottom pie crust to a 12-inch circle, gently lifting the dough to fit into the plate instead of stretching and pressing (doing this can cause the pie dough to shrink while baking). Trim the edges to about 1/2-inch beyond the rim of the pie plate. If using the crumb topping, fold the pie crust under so it is even with the edge of the pie plate and crimp the edges. Refrigerate the pie crust while preparing the rest of the pie.
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