Peach Pie

Photo: Oxmoor House

Peach pie isn’t that difficult to make in the summer, especially when you use a store-bought crust instead of one that's homemade. Make the process even quicker by adding peaches with the skins on, lending their bright color  to the pie. And on a beautiful summer day, wouldn't you rather skip the step that has you standing over a pot of steaming hot water blanching peaches to remove their skins?

Yield: Serves 8 (serving size: 1 slice)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 3 Hours, 44 Minutes

Nutritional Information

Amount per serving
  • Calories: 292
  • Fat: 10.8g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.3g
  • Carbohydrate: 50.4g
  • Fiber: 2.1g
  • Cholesterol: 5mg
  • Iron: 0.4mg
  • Sodium: 287mg
  • Calcium: 12mg

Ingredients

  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 6 to 8 cups fresh peaches, pitted and sliced into eighths
  • 1 (14.1-ounce) package refrigerated pie dough
  • Cooking spray
  • 1 tablespoon milk
  • 1 tablespoon turbinado sugar

Preparation

  1. 1. Preheat oven to 425°.
  2. 2. Combine first 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add peaches; toss gently to coat with sugar mixture.
  3. 3. Fit one-half of dough into a 9-inch pie plate coated with cooking spray. Cut remaining half of dough into 10 (3/4-inch-wide) strips, reserving remaining dough for another use.
  4. 4. Spoon peach filling into prepared crust. Arrange dough strips in a lattice pattern on top of filling. Turn edges under; flute. Brush dough with milk, and sprinkle with turbinado sugar.
  5. 5. Bake at 425° for 30 minutes, shielding edges of piecrust with foil after 20 minutes. Reduce oven temperature to 375°. Bake an additional 15 minutes or until golden and bubbly. Cool on a wire rack at least 2 hours before cutting.
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