Late Summer Peach Pie
Kind of ironic to be posting a peach pie recipe on the first day of autumn, but here we are! This recipe has been sitting on my back burner for a few weeks, and it’s just too good not to share. Not to mention that the weather around here has not been feeling like autumn at all. I am ready for this humidity to end!!
Juciy, sweet, and summery this peach pie makes a perfect seasonal dessert during those hot July and August days. This pie always tastes better after its sat for a day as the juices can thicken and do not run as much when cut into.
Ingredients + Recipe |
2 homemade pie crusts
1 lb or 5-6 large peaches
1/2 cup sugar
4 tbsp cornstarch
1/2 tsp cinnamon
1/2 tsp nutmeg
2 tbsp butter, cubed
1 tbsp turbinado sugar
Make your pie crusts and set one aside. Blind bake one crust and brush with egg wash.
With a sharp knife, slice an X in the bottom of each peach. In a large pot of boiling water, place the peaches and boil for 2-3 minutes. Remove from pot and place into a bowl of ice water. Allow to sit until cool enough to handle. Peel the skins from each peach, remove pit, and slice into thin wedges.
In a large mixing bowl, combine the peaches sugar, cornstarch, cinnamon, and nutmeg.
Pour filling into the pie shell. Place the 2 tbsp butter on top of the peaches.
Cover with top crust (be creative here!), brush with egg wash, and sprinkle turbinado sugar over the top.
Bake at 350 for 1 hour or until the crust is golden and the filling is bubbling. Allow to sit and cool completely at room temperature before slicing, as this allows the filling to thicken.
Serve with ice cream or homemade whipped cream!
Be sure to try this tasty treat with a scoop of homemade vanilla ice cream or whipped cream! It tastes best while sitting on your shady front porch in the breeze. Trust me!