How to Make Peach Pie

Overview

Peaches contain vitamin C and fiber in abundance. According to the Iowa State University Extension, one medium peach provides about 8 percent of the recommended daily value of fiber and 6 mg of vitamin C. Fresh peaches, either harvested from the home orchard or purchased from the supermarket, lend themselves well to pies and pastries. This recipe yields one 9-inch peach pie, approximately eight servings. Each serving contains about 3/4 of a medium peach.

Step 1

Preheat oven to 425 degrees F.

Step 2

Line the sides and bottom of a 9-inch pie pan with one of the ready-made pie crusts. Trim the edges if they hang over the side.

Step 3

Beat an egg in a small mixing bowl. Dip a pastry brush in the beaten egg and lightly brush the bottom and sides of the pie crust. Set aside.

Step 4

Wash, peel and slice the peaches. Transfer the fruit to a large mixing bowl, sprinkle with lemon juice and mix gently to combine. Set aside.

Step 5

Mix together the all-purpose flour, granulated sugar, ground cinnamon, nutmeg and salt in another small mixing bowl. Sprinkle over the peaches and stir to combine.

Step 6

Pour the peach mixture into the prepared pie crust and dot with unsalted butter. Cover with the second pie crust, press the edges closed with a fork and trim any away any excess crust.

Step 7

Brush the top of the pie crust with beaten egg. Cut out three small triangles in the center of the crust, about 1-inch wide, to allow steam to escape during cooking.

Step 8

Place the peach pie in the oven and bake for 30 minutes. Reduce heat to 350 degrees F and bake for an additional 30 minutes or until the crust turns golden brown.

Step 9

Remove from the oven, transfer to a wire rack and allow to cool for at least 30 minutes before serving. Refrigerate leftovers in a covered container for up to one week.