Peach Pie Recipe

All-purpose flour: This is the base for the pie crust, providing structure and texture.

Unsalted butter: Cold and cubed, it creates a flaky and tender crust.

Ice water: Helps to bind the dough together without warming the butter.

Peaches: Fresh, peeled, and sliced, they are the star of the filling.

Granulated sugar: Sweetens the peach filling.

Ground cinnamon: Adds warm, spicy notes to the filling.

Ground nutmeg: Enhances the flavor with a hint of nuttiness.

Lemon juice: Freshly squeezed, it balances the sweetness and adds brightness to the filling.

When preparing the dough, ensure that the butter is extremely cold. This helps create a flaky texture. Use a pastry cutter or your fingers to incorporate the butter into the flour until the mixture resembles coarse crumbs. When adding the ice water, do so gradually to avoid over-hydrating the dough. This will make it easier to handle and roll out.

• 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 together and add a bit of richness.

• peeled sliced peaches - Substitute with 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 bit of moisture, though it will slightly alter the flavor.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the filling without adding the gluten that flour does, resulting in a clearer filling.

• ground cinnamon - Substitute with ground cardamom: Ground cardamom provides a warm, spicy flavor that complements fruit well.

• ground nutmeg - Substitute with ground allspice: Ground allspice has a similar warm, spicy flavor profile that can replace nutmeg.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides the necessary acidity and a hint of fruitiness.

• To keep your peach pie fresh and delicious, allow it to cool completely at room temperature. Once cooled, cover the pie loosely with aluminum foil or plastic wrap. Store it in the refrigerator for up to 4 days. This will help maintain the texture of the crust and the flavor of the peach filling.

• If you want to enjoy your peach pie at a later date, freezing is a great option. First, let the pie cool completely. Wrap the entire pie tightly in plastic wrap, ensuring there are no exposed areas. Then, cover it with a layer of aluminum foil to prevent freezer burn. Label the pie with the date and freeze it for up to 4 months.

• For those who prefer to freeze the peach pie before baking, follow the recipe instructions up to the point of baking. Wrap the unbaked pie in plastic wrap and aluminum foil as described above. When you're ready to bake, there's no need to thaw it first. Simply preheat your oven to 425°F (220°C) and bake the frozen pie for about 60-70 minutes, or until the crust is golden brown and the filling is bubbly.

• If you have leftover slices of peach pie, you can store them individually. Place each slice in an airtight container or wrap them in plastic wrap. Store the slices in the refrigerator for up to 4 days or freeze them for up to 2 months. To enjoy a frozen slice, let it thaw in the refrigerator overnight or warm it in the oven at 350°F (175°C) for about 10-15 minutes.

• When reheating a refrigerated peach pie, preheat your oven to 350°F (175°C). Cover the pie with aluminum foil to prevent the crust from over-browning. Heat the pie for about 15-20 minutes, or until warmed through. This will help revive the flaky crust and the juicy peach filling.

• For an extra touch of freshness, consider adding a dollop of whipped cream or a scoop of vanilla ice cream to your reheated peach pie. This delightful addition will enhance the flavors and provide a creamy contrast to the sweet and spiced peach filling.

• Preheat your oven to 350°F (175°C). Place the peach pie on a baking sheet to catch any drips. Cover the pie loosely with aluminum foil to prevent the crust from over-browning. Bake for 15-20 minutes or until the filling is heated through and the crust is crisp.

• For a quicker method, use a microwave. Place a slice of peach pie on a microwave-safe plate. Heat on medium power for 1-2 minutes. Check to ensure it's warmed through, but be cautious as the crust may not stay as crisp.

• If you have an air fryer, preheat it to 300°F (150°C). Place a slice of peach pie in the basket and heat for 5-7 minutes. This method helps maintain a crispy crust while warming the filling.

• For stovetop reheating, use a skillet over medium-low heat. Place a slice of peach pie in the skillet and cover with a lid. Heat for 5-7 minutes, checking occasionally to ensure the crust doesn't burn. This method can help keep the crust crispy while warming the filling evenly.

• Oven: Used to bake the pie at a consistent temperature of 425°F (220°C).

• Mixing bowl: Essential for combining the flour and butter to make the dough, as well as mixing the peach filling.

• Rolling pin: Used to roll out the dough discs to fit into the pie dish and cover the filling.

• Pie dish: The vessel in which the pie is baked, giving it shape and structure.

• Knife: Necessary for peeling and slicing the peaches, as well as trimming the dough edges.

• Cutting board: Provides a safe and stable surface for peeling and slicing the peaches.

• Measuring cups: Used to measure out the flour, sugar, 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 discs for 30 minutes to ensure they are firm and easy to roll out.

• Pastry brush: Optional but useful for brushing the top crust with an egg wash or milk for a golden finish.

• Cooling rack: Allows the pie to cool evenly after baking, preventing a soggy bottom crust.

Prepare the filling in advance: Mix the peaches, sugar, flour, cinnamon, nutmeg, and lemon juice the night before and store in the fridge.

Use a food processor: Quickly combine the flour and butter for the crust by pulsing them in a food processor.

Pre-chill the butter: Keep butter cubes in the freezer for 10 minutes before mixing to ensure a flaky crust.

Ready-made crust: Save time by using a store-bought pie crust if you're in a hurry.

Peel peaches efficiently: Blanch peaches in boiling water for 30 seconds, then transfer to ice water to easily remove skins.