Imen Dridi Joy of Cooking Peach Pie is made with fresh peaches, sugar, flour, spices, and pastry crust. It serves 6 and takes about 45 minutes to bake. Perfect for a sweet, homemade treat with a flaky crust and juicy filling.
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🧡 Why You’ll Love This Peach Pie Recipe:
- Fresh and Flavorful: Using fresh peaches brings out a natural, sweet, and tangy flavor that canned peaches can’t match, making each bite of this pie exceptionally delicious.
- Simple Ingredients: The recipe calls for basic, easy-to-find ingredients, making it straightforward to prepare without the need for any special trips to the grocery store.
- Comforting: There’s something incredibly comforting about a homemade peach pie, with its flaky crust and warm, spiced peach filling. It’s like a hug in the form of a dessert.
- Texture Contrast: The contrast between the crispy, buttery crust and the soft, succulent peach filling provides a delightful variety of textures in each bite.
- Satisfying: There’s a deep sense of satisfaction in making a pie from scratch, from preparing the crust to slicing the peaches, that makes the end result even more enjoyable.
❓ What Is Joy Of Cooking Peach Pie Recipe?
Joy of Cooking Peach Pie recipe features a double-crust filled with spiced, sliced peaches, sugar, and flour, baked until golden. It’s a classic dessert that’s deliciously sweet and perfect for any occasion, encapsulating the essence of summer in every bite.
🍑 Joy Of Cooking Peach Pie Ingredients
- 1 (14.1 ounce) package pastry for a double-crust 9-inch pie
- 1 egg, beaten
- 5 cups sliced peeled peaches
- 2 tablespoons lemon juice
- 1 cup white sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons butter
🥧 How To Make Joy Of Cooking Peach Pie
- Warm the oven up to 450 degrees F (220 degrees C).
- One pie crust should go around the edges and bottom of a 9-inch pie plate. Brush the top lightly with egg to keep the dough from getting too wet later on. Leave the second shell alone.
- Put the peaches in a big bowl. Add the lemon juice and mix them in slowly. In a different bowl, mix the sugar, flour, cinnamon, nutmeg, and salt together.
- Pour over the peaches and mix well. Put the filling into the pie shell and add butter dots.
- Cover the filling with the rest of the pie shell. To seal the sides, flute them or press them down with an egg-soaked fork. If there is any extra egg, brush it on top. Then, make a few cuts in the top crust to let the steam escape.
- The pie should be baked in a hot oven for 10 minutes. Turn down the heat to 350 degrees F (175 degrees C), and bake for another 30 to 35 minutes, or until the crust is brown and the juice starts to bubble through the holes.
- Around the middle of the baking time, put strips of aluminum foil over the edges if they brown too quickly. Let pie cool for 15 minutes before cutting it.
💭 Recipe Tips
- Peel Peaches Easily: Blanch peaches in boiling water for about 30 seconds and then put them in cold water. This makes the skin slide off easily.
- Thicken the Filling: If you’re worried about a runny pie, you can add an extra tablespoon of flour or a tablespoon of cornstarch to the sugar mixture for a thicker filling.
- Enhance Flavors: Add a pinch more of cinnamon or nutmeg if you like your pie with a bit more spice. A little vanilla extract added to the peach mixture can also enhance the overall flavor.
- Avoid Soggy Bottom: Pre-baking (blind baking) the bottom crust for about 10 minutes can help prevent it from becoming soggy. Remember to use pie weights or dried beans to keep the crust from puffing up.
- Shiny Crust: For a glossy top crust, you can brush the crust with a mixture of egg yolk and a little water before baking.
🥛 What Pairs Nicely With Peach Pie?
Vanilla ice cream, freshly whipped cream, or a dollop of Greek yogurt pairs nicely with peach pie, complementing its warmth and sweetness for drinks, a cold glass of milk, sweet iced tea, or a sparkling wine enhances the overall experience.
🎚 How To Store Leftovers Peach Pie?
- Refrigerator: Cool the pie completely, then cover it loosely with aluminum foil or plastic wrap store in the refrigerator for up to 4 days.
- Freezer: Wrap the pie tightly with plastic freezer wrap or aluminum foil, then place in a freezer bag freeze for up to 4 months. Thaw overnight in the refrigerator before serving.
🥵 How To Reheat Leftovers Peach Pie?
- In The Oven: Preheat your oven to 350°F (175°C). Place the slice or whole pie on a baking sheet and cover loosely with aluminum foil to prevent over-browning heat for about 15-20 minutes or until warmed through.
- In The Microwave: For a quick reheat, place a slice of pie on a microwave-safe plate and cover with a microwave-safe lid or paper towel. Heat on medium power for 30-60 seconds or until warmed through.
FAQs
What type of peaches is best for peach pie?
Freestone peaches are ideal for peach pie because their flesh separates easily from the pit, making them easier to slice. Look for ripe, juicy peaches that are firm but yield slightly to pressure for the best flavor.
Can I use canned or frozen peaches instead of fresh?
Yes, you can use canned or frozen peaches if fresh peaches are not available be sure to drain canned peaches well and thaw frozen peaches completely, also draining any excess liquid, to prevent a soggy pie crust.
How do I prevent the pie crust from becoming soggy?
To prevent a soggy crust, you can pre-bake (blind bake) the bottom crust for about 10 minutes, use a pie crust shield to protect the edges, and brush the bottom crust with a beaten egg before adding the filling. Adding a bit more flour or cornstarch to the filling can also help absorb excess juice.
How do I know when my peach pie is done baking?
Your peach pie is done when the crust is golden brown and the filling is bubbly inserting a knife near the center should feel like the peaches are tender. The baking times provided in the recipe are guidelines, so keep an eye on your pie, especially towards the end of baking.
Why did my peach pie filling turn out runny?
A runny filling can result from not enough thickening agent, overly juicy peaches, or not allowing the pie to cool completely before slicing. The filling continues to thicken as it cools, so patience is key.
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Joy Of Cooking Peach Pie Nutrition Facts
Serving Size1 of 8 servings
- Calories: 565
- Total Fat: 27 g
- Saturated Fat: 11 g
- Carbohydrates75 g
- Dietary Fiber: 2 g
- Sugar: 56 g
- Protein: 5 g
- Cholesterol: 78 mg
- Sodium: 232 mg
Joy Of Cooking Peach Pie
Description
Joy of Cooking Peach Pie is made with fresh peaches, sugar, flour, spices, and pastry crust. It serves 6 and takes about 45 minutes to bake. Perfect for a sweet, homemade treat with a flaky crust and juicy filling.
Ingredients
Instructions
- Warm the oven up to 450 degrees F (220 degrees C).
- One pie crust should go around the edges and bottom of a 9-inch pie plate. Brush the top lightly with egg to keep the dough from getting too wet later on. Leave the second shell alone.
- Put the peaches in a big bowl. Add the lemon juice and mix them in slowly. In a different bowl, mix the sugar, flour, cinnamon, nutmeg, and salt together.
- Pour over the peaches and mix well. Put the filling into the pie shell and add butter dots.
- Cover the filling with the rest of the pie shell. To seal the sides, flute them or press them down with an egg-soaked fork. If there is any extra egg, brush it on top. Then, make a few cuts in the top crust to let the steam escape.
- The pie should be baked in a hot oven for 10 minutes. Turn down the heat to 350 degrees F (175 degrees C), and bake for another 30 to 35 minutes, or until the crust is brown and the juice starts to bubble through the holes.
- Around the middle of the baking time, put strips of aluminum foil over the edges if they brown too quickly. Let pie cool for 15 minutes before cutting it.
Notes
- Peel Peaches Easily: Blanch peaches in boiling water for about 30 seconds and then put them in cold water. This makes the skin slide off easily.
- Thicken the Filling: If you’re worried about a runny pie, you can add an extra tablespoon of flour or a tablespoon of cornstarch to the sugar mixture for a thicker filling.
- Enhance Flavors: Add a pinch more of cinnamon or nutmeg if you like your pie with a bit more spice. A little vanilla extract added to the peach mixture can also enhance the overall flavor.
- Avoid Soggy Bottom: Pre-baking (blind baking) the bottom crust for about 10 minutes can help prevent it from becoming soggy. Remember to use pie weights or dried beans to keep the crust from puffing up.
- Shiny Crust: For a glossy top crust, you can brush the crust with a mixture of egg yolk and a little water before baking.
