Peach Pie Recipe

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

Unsalted butter: Adds richness and flakiness to the crust.

Ice water: Helps bring the dough together without making it too sticky.

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

Granulated sugar: Sweetens the filling and enhances the peach flavor.

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

Cornstarch: Thickens the filling to prevent it from being too runny.

Ground cinnamon: Adds warmth and spice to the filling.

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

Lemon juice: Balances the sweetness and adds a touch of acidity.

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

When preparing the dough, ensure the butter is extremely cold. This helps create a flaky crust. Use a pastry cutter or your fingers to mix the flour and butter until the mixture resembles coarse crumbs. Gradually add ice water to bring the dough together, but be careful not to overwork it. Overworking can result in a tough crust.

• 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 margarine: Margarine can be used as a dairy-free alternative, but it may alter the flavor slightly.

• ice water - Substitute with cold milk: Cold milk can add a bit of richness to the dough, though it may change the texture slightly.

• peeled and sliced peaches - Substitute with canned peaches: Canned peaches can be used when fresh peaches are not in season, but they may be sweeter and softer.

• granulated sugar - Substitute with honey: Honey adds a different kind of sweetness and moisture, but you may need to adjust the amount due to its liquid form.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and is less processed.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and can be used in the same quantity as cornstarch.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice contains cinnamon along with other spices, adding a more complex flavor.

• ground nutmeg - Substitute with allspice: Allspice has a similar warm flavor and can be used in the same quantity.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and brightness to the dish.

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

• For short-term storage, allow the peach pie to cool completely on a wire rack. Once cooled, cover the pie loosely with aluminum foil or plastic wrap and store it at room temperature for up to 2 days.

• If you prefer to refrigerate, wrap the cooled peach pie tightly with plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 4-5 days. Before serving, you can reheat slices in the microwave for a few seconds or enjoy them cold.

• To freeze the peach pie, first ensure it is completely cooled. Wrap the pie tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Label with the date and freeze for up to 4 months.

• For freezing individual slices, cut the pie into desired portions and wrap each slice in plastic wrap. Place the wrapped slices in a freezer-safe bag or container, ensuring they are well-sealed. This method allows you to thaw and enjoy single servings as needed.

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

• If you prefer a crispier crust after freezing, you can reheat the pie directly from the freezer. Preheat the oven to 375°F (190°C) and bake the frozen pie for 25-30 minutes, or until the crust is golden and the filling is bubbly.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover peach pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes or until the filling is warm and bubbly. This method ensures the crust remains crispy while the peaches inside get perfectly reheated.

• Microwave Method: For a quicker option, place a slice of peach pie on a microwave-safe plate. Heat on medium power for 30-60 seconds. Check to see if it's warmed through; if not, continue heating in 15-second intervals. Be cautious as the crust might become a bit soggy with this method.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the peach pie slice on a piece of aluminum foil or a small baking tray. Heat for about 10-15 minutes or until the filling is warm and the crust is crispy. This method is great for reheating single slices without using the full oven.

• Skillet Method: For a unique approach, heat a non-stick skillet over medium-low heat. Place a slice of peach pie in the skillet and cover with a lid. Heat for about 5-7 minutes, checking occasionally to ensure the crust doesn't burn. This method helps maintain a crispy crust while warming the filling evenly.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the peach pie slice in the air fryer basket and heat for about 5-7 minutes. This method is quick and keeps the crust nice and crispy while thoroughly reheating the peach filling.

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

• Large bowl: Essential for mixing the flour and butter to create the dough, as well as for combining the peach filling ingredients.

• Fork: Used to toss the dough mixture with ice water until it holds together.

• Plastic wrap: Used to wrap the dough disks for refrigeration.

• Rolling pin: Needed to roll out the dough to fit the pie plate.

• Lightly floured surface: Provides a non-stick area to roll out the dough.

• 9-inch pie plate: The vessel in which the pie is assembled and baked.

• Knife: Used to trim the dough even with the edge of the pie plate and to cut slits in the top crust.

• Pastry brush: Used to brush the beaten egg over the top crust for a golden finish.

• Wire rack: Allows the pie to cool evenly after baking.

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

Use a food processor: Quickly combine flour and butter by pulsing in a food processor until coarse crumbs form.

Pre-made pie crust: Save time by using a store-bought pie crust instead of making your own.

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

Egg wash shortcut: Use a pastry brush to quickly apply the beaten egg for a golden crust.