Dessert Favorite: Grandma’s Classic Peach Pie
When fresh summer peaches are in season, Grandma’s Classic Peach Pie is the ultimate dessert centerpiece. This traditional recipe features a flaky, golden pastry crust packed with sweet, juicy peach slices.
A hint of warm cinnamon and a splash of real vanilla extract bring out the natural sweetness of the fruit. As it bakes, the juices thicken into a beautiful, glossy syrup. This comforting pie brings the authentic flavor of a roadside orchard straight to your dessert table!
Why You’ll Love This Peach Pie
Sweet, Seasonal Flavor: Fresh, ripe peaches create a vibrant and naturally sweet filling that tastes like pure summer sun.
Perfectly Thickened Filling: Grandma’s simple blending technique ensures your pie filling sets up beautifully without turning watery or runny.
Golden, Flaky Crust: A traditional butter or shortening crust adds the perfect buttery crunch to complement the tender fruit.
Tips for the Perfect Peach Pie
Peel Your Peaches Easily: To remove peach skins without losing any sweet fruit, use a quick blanching method. Drop your fresh peaches into a pot of boiling water for just thirty seconds. Transfer them immediately to a bowl of ice water, and the skins will slip right off in your hands.
Balance the Moisture: Ripe summer peaches can hold a lot of natural juice. Toss your sliced fruit with a little cornstarch or flour before placing them in the crust. This simple step thickens the bubbling juices so your slices hold their shape.
Vent the Top Crust: If you are using a solid top crust instead of a lattice design, remember to cut small slits in the dough. This allows steam to escape while baking, which prevents the crust from bubbling up or getting soggy on the bottom.
Dessert Favorite: Grandma’s Classic Peach Pie
Equipment
- 1 knife
- 2 large bowl
- 1 grater
- 1 large spoon
- 1 rolling pin
- foil
Ingredients
- 2 sheets refrigerated pie crust
- 1 cup sugar
- ⅛ tsp salt
- 2 Tbsps butter
- 5 cups sliced fresh peaches peeled (about 5 medium)
- 2 tsp lemon juice
- ⅛ tsp almond extract
- ½ tsp grated orange zest
- ¼ cup cornstarch
- ⅛ tsp ground nutmeg
Instructions
- Preheat the oven to 350°.
- Line a 9-inch pie plate with 1 crust. Trim the crust leaving a 1-inch overhang around the edge. set it aside.
- In a large bowl, combine the peaches, grated orange zest, extract, and lemon juice.
- In another bowl, combine the sugar, salt, nutmeg, and cornstarch. Add to the peach mixture, and toss gently to coat. Pour the mixture into the crust, and dot with the butter.
- Roll out the remaining crust sheet to a ⅛-inch thick circle. Cut into strips. Arrange over the top of the pie mixture in a lattice pattern.
- Trim and seal the strips to the bottom crust. Fold the overhang over the lattice pattern. Lightly press, pinch or flute the edges. Cover the edges loosely with foil.
- Bake for about 40 minutes. Remove the foil, and bake until the crust is golden brown and the filling is bubbling about 15 minutes longer.
- Cool on a wire rack. Store in the refrigerator till ready to serve.
Nutrition
We Want to Hear From You!
Are you ready to fill your home with the sweet, heavenly aroma of bubbling peaches and warm pastry? Grab a basket of fresh fruit and let’s get baking!
Did Grandma’s classic peach pie bring a sweet summer feel to your table? Please leave a comment down below and give this recipe a star rating! It always makes my day to hear from you. Don’t forget to hit that share button and pin this recipe to your favorite Pinterest baking boards!
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