This recipe for Fresh Peach Pie will make your mouth water! Using simple ingredients, this recipe is super easy to put together. Honestly, the hardest part is waiting for the pie to cool before digging in!
Wash, peel, and slice peaches. If the peaches are really ripe, they should peel really easily.
If they don't, bring a large pot of water to a boil. Cut a small X on the bottom of each peach and blanch the peaches for one minute. Immediately place in an ice bath. They should now peel easily.
Place the sliced peaches in a colander and drain completely. Sometimes you get some really juicy peaches and all the excess liquid could keep the pie from setting up properly.
Prepare the pie crust
Place the bottom crust into a 9-inch pie plate. Set aside along with the second crust for the pie top.
Prepare the homemade peach pie filling
In a small bowl, whisk together the sugar, cornstarch, and nutmeg.
In a large bowl, mix the peaches and lemon juice. Add the sugar and cornstarch mixture and stir to combine completely.
Make the pie
Pour the peaches into the prepared pie plate.
Place the top crust over the peaches. Crimp the edges of the two pieces of pie dough together. Cut several steam vents into the top pie crust.
In a small bowl beat an egg. Using a pastry brush, brush some of the egg wash onto the top crust. Spring with sugar.
Bake the pie
Place the pie into the preheated oven and bake for 10 minutes. Reduce the oven temperature to 375 degrees F and continue to bake for 35 - 45 minutes or until golden brown.
Cool the pie on a rack. For best results, cool completely before serving.
Notes
f you would prefer a lattice top on your pie, see my recipe for Fresh Apricot Pie to see how I do it. A lattice crust does have a very nice presentation. And, if you also prefer a homemade pie crust, check out my recipe for Buttery Pie Crust. You will need to double my recipe since it only makes a single crust.