What is peach pie filling made of?

Peach pie filling is made with fresh sliced peaches, sugar, instant tapioca, kosher salt, cinnamon, nutmeg, and fresh orange juice. As the pie bakes, the tapioca thickens the fruit juices into a rich, flavorful filling.

Can I use canned peaches for pie?

Yes, you can use canned peaches if fresh peaches are unavailable. However, drain them well before mixing the filling so the pie does not become too watery. Fresh peaches still provide the best flavor and texture.

Do you have to peel your peaches for peach pie?

Peeling the peaches gives the filling a smoother texture. If the skins are difficult to remove, blanch the peaches in boiling water for about 30 seconds after scoring an X in the skin. Then transfer them to ice water, and the skins will slide off easily.

What is the difference between a peach cobbler and a peach pie?

A peach pie has a bottom crust and usually a top crust or lattice crust. A peach cobbler, on the other hand, has a biscuit or cake style topping instead of a pastry crust. Both are delicious, but they offer different textures.

The Perfect Peach Pie Recipe | Amazing Homemade Favorite

Description

The Perfect Peach Pie combines a flaky lattice crust with a thick, juicy fresh peach filling flavored with cinnamon, nutmeg, and orange juice.

Ingredients

Scale

2 recipes pie crust

5 cups peeled and sliced peaches, about 6 to 7 peaches

1/2 cup granulated sugar, or 3/4 cup if the peaches are less ripe

2 1/2 tablespoons instant tapioca

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons fresh orange juice

1 large egg, beaten, for egg wash

1 tablespoon raw or turbinado sugar, for topping

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Instructions

1. Preheat the oven to 425°F or 220°C. Line a baking sheet with parchment paper.

2. Add the sliced peaches, granulated sugar, instant tapioca, kosher salt, cinnamon, nutmeg, and orange juice to a large bowl.

3. Stir until the peaches are evenly coated. Then let the filling rest while you prepare the crust.

4. Roll one pie crust into a 14 inch circle on a lightly floured surface.

5. Fit the crust into a 9 inch pie dish without stretching the dough. Let the extra dough hang over the edge.

6. Roll out the second pie crust and cut it into 1 inch wide strips.

7. Pour the peach mixture into the bottom crust, including all the juices from the bowl.

8. Arrange the strips over the filling and weave them into a lattice top, leaving about 1/2 inch between each strip.

9. Trim the excess dough. Then fold and crimp the edges to seal the crust.

10. Brush the lattice and edges with the beaten egg. Sprinkle the raw or turbinado sugar over the top.

11. Place the pie on the prepared baking sheet.

12. Bake for 20 minutes at 425°F or 220°C.

13. Reduce the oven temperature to 375°F or 190°C. Continue baking for 45 to 55 minutes.

14. Check that the filling bubbles visibly in the center and the crust turns golden brown.

15. Cover the edges loosely with foil if they brown too quickly.

16. Remove the pie from the oven and cool it completely for about 4 hours before slicing.

Notes

Keep peeled peaches in water with a little lemon juice or salt if you prepare them ahead. This helps reduce browning.

If the peach skins are difficult to remove, score an X in each peach and blanch it in boiling water for about 30 seconds. Then transfer it to ice water and peel.

Let the pie dough settle naturally into the pie dish. Do not stretch it, since stretched dough may shrink during baking.

Chill the dough for 10 to 15 minutes if it becomes soft or sticky.

Instant tapioca thickens the peach juices during baking and helps the filling hold together.

The filling must bubble in the center before you remove the pie from the oven.

Let the pie cool fully for about 4 hours so the filling sets before slicing.

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Peach Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice, 1/8 of pie
Calories: 544