Baking a pie can be really intimidating for a lot of people. Well, making pie dough is the intimidating part.
Any TV cooking show, magazine, or cookbook that talks about making a pie crust from scratch is dead serious about how to make the crust the right way. There are very exact specifications on how much butter to add, what temperature to keep the dough, and what the consistency should be. One slightly wrong move and the whole this is completely ruined.
Sound familiar? It’s enough to make my head spin.
Even though pie dough is not as difficult to make as some pastry chefs and pie-baking grandmothers make it out to be, it’s time-consuming and requires some effort.
With the availability of ready made pie crust at most grocery stores these days, we really don’t have to focus on making the perfect pie crust. Instead, we can focus on making the pie itself. You know, the fun part of baking.
The hardest part about this recipe is making sure the peaches you’re peeling don’t slip from your hands. Also, waiting for store-bought dough to thaw. That’s it. The rest of it is easy.
Even though this easy recipe uses store-bought pie crust, the peaches are totally fresh. Fresh fruit makes a huge difference when it comes to taste in a pie, especially in something like a peach pie. Canned peaches just won’t taste the same as fresh peaches, so don’t even try it.
This recipe is adapted from a New York Times recipe. Check it out!
- 2 frozen pie crusts, thawed
- 5 large ripe peaches, peeled and sliced, approximately 5 cups
- 2 tablespoons lemon juice
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- Pinch of ground nutmeg
- Preheat the oven to 425F.
- Gently place one pie crust into a pie pan. Dust the pie crust with some flour to help keep it from getting soggy.
- In a large mixing bowl, add the peaches, lemon juice, granulated sugar, and flour. Mix together until the sugar and flour have dissolved into the mixture.
- Carefully pour the filling into the pie pan. If the fruit filling is has a lot of liquid, gently scoop out the fruit and some of the liquid into the pie pan. Too much liquid will make the pie too soggy.
- Sprinkle a pinch of nutmeg over the filling.
- This step is optional, but you can add a crust on top, using the second pie crust. I created a lattice crust with mine, but you can get creative and do something different.
- Bake the pie for about 15 minutes at 425. Then reduce the heat to 375 and continue cooking for another 30-45 minutes. Keep an eye on the pie, as you may have to increase the cooking time depending on your pie and your oven. Bake until the crust is flaky and golden brown.
- Slice and serve warm. Add a scoop of ice cream for a more decadent dessert.
- Cover and refrigerate for up to 3 days.