Peach Pie Recipe

All-purpose flour: This is used for both the crust and the filling, providing structure and thickness.

Unsalted butter: Cold and cut into cubes, this is essential for creating a flaky crust.

Ice water: Helps to bring the dough together without warming the butter.

Peaches: Fresh, peeled, and sliced, these are the star of the filling.

Granulated sugar: Adds sweetness to the filling.

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

Ground cinnamon: Adds warmth and spice to the filling.

Ground nutmeg: Adds a hint of nutty spice to the filling.

Lemon juice: Freshly squeezed, it adds a touch of acidity to balance the sweetness of the filling.

When making the pie crust, ensure that your butter is very cold. This helps create a flaky texture. You can even chill your mixing bowl and rolling pin in the freezer for a few minutes before using them. When adding the ice water, do so gradually to avoid making the dough too wet. If the dough starts to warm up while you're working with it, pop it back in the refrigerator for a few minutes to firm up. This will make it easier to handle and will result in a better final product.

• 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 for a dairy-free option, though it may alter the flavor slightly.

• ice water - Substitute with cold milk: Cold milk can add a bit more richness to the dough.

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

• granulated sugar - Substitute with honey: Honey can add a different sweetness and a slight floral note, though it will also add moisture.

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

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in the filling, though it may result in a slightly different texture.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor.

• ground nutmeg - Substitute with allspice: Allspice has a similar warm flavor profile and can be used in place of nutmeg.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can provide a similar acidity and tang, though it will add a slightly different flavor.

• To keep your peach pie fresh and delicious, store it at room temperature for up to 2 days. Cover it loosely with aluminum foil or plastic wrap to maintain its crisp crust and juicy filling.

• For longer storage, refrigerate the pie. Wrap it tightly with plastic wrap or aluminum foil to prevent it from drying out. It will stay fresh for up to 4-5 days in the refrigerator.

• If you want to freeze the peach pie, ensure it is completely cooled. Wrap the entire pie in plastic wrap, followed by a layer of aluminum foil to protect it from freezer burn. Label it with the date and freeze for up to 2 months.

• When you're ready to enjoy your frozen pie, thaw it in the refrigerator overnight. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through and the crust is crisp again.

• For individual slices, wrap each slice in plastic wrap and then in aluminum foil before freezing. This allows you to thaw and enjoy a single serving without defrosting the entire pie.

• If you prefer a warm slice, microwave individual slices on medium power for 30-60 seconds, or until heated through. Be cautious not to overheat, as the crust may become soggy.

• To maintain the best texture and flavor, avoid refreezing a peach pie that has already been thawed.

• Preheat your oven to 350°F (175°C). Place the peach pie on a baking sheet to catch any drips. Cover the pie loosely with aluminum foil to prevent the crust from over-browning. Bake for 15-20 minutes or until the filling is heated through and bubbly.

• For a quicker method, use a microwave. Place a slice of peach pie on a microwave-safe plate. Heat on medium power for 1-2 minutes, checking every 30 seconds to ensure it heats evenly. Be cautious, as the crust may not stay as crisp as when reheated in the oven.

• If you have an air fryer, preheat it to 300°F (150°C). Place the peach pie slice in the basket and heat for 5-7 minutes. This method helps maintain a crispy crust while warming the filling.

• For stovetop reheating, use a skillet over medium-low heat. Place the peach pie slice in the skillet and cover with a lid. Heat for about 5 minutes, checking frequently to avoid burning the crust. This method can help keep the crust crisp while warming the filling.

• To reheat in a toaster oven, preheat to 350°F (175°C). Place the peach pie slice on a piece of aluminum foil or a baking sheet. Heat for 10-15 minutes or until the filling is warm and the crust is crisp.

• Oven: Preheats to 425°F (220°C) for baking the pie.

• Mixing bowl: Used to combine flour and butter for the crust, and to mix the peach filling ingredients.

• Plastic wrap: Wraps the dough disks to refrigerate them.

• Rolling pin: Rolls out the dough disks to fit into the pie dish and cover the filling.

• Pie dish: Holds the pie crust and filling during baking.

• Knife: Cuts slits in the top crust to allow steam to escape.

• Peeler: Peels the peaches before slicing them.

• Measuring cups: Measures the flour, sugars, and other ingredients accurately.

• Measuring spoons: Measures the cinnamon, nutmeg, and lemon juice.

• Cutting board: Provides a surface for peeling and slicing the peaches.

• Pastry cutter: Cuts the butter into the flour for the crust.

• Spatula: Mixes the peach filling ingredients together.

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

Prepare the filling in advance: Mix the peaches and other ingredients the night before and store them in the fridge.

Use a food processor: Quickly combine the flour and butter for the crust using a food processor instead of mixing by hand.

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

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

Chill dough quickly: Place the dough disks in the freezer for 15 minutes instead of refrigerating for 30 minutes.