Easy Peach Pie Recipe
Peach pie is one of those delectable summertime treats that you wait all year to devour. This easy peach pie is so simple it'll make sure you get to enjoy a slice (or two or three) on many occasions this summer!
Ingredients
- 8 medium peaches, cut into 1-inch pieces - see notes
- ⅔ cup sugar
- 1 tablespoon vanilla
- ¼ cup all-purpose flour
- 2 store-bought pie crusts, see notes
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Combine the peaches, sugar, vanilla, and flour in a medium-sized bowl and stir to combine.8 medium peaches, ⅔ cup sugar, 1 tablespoon vanilla, ¼ cup all-purpose flour
- Using a fork, poke several holes in the bottom of one pie crust.2 store-bought pie crusts
- Add the peaches to the pie pan. Remove the second pie crust from the pan it came on and use it to top your pie. Or you can cut it into strips and create a weave on top of the pie. You could also bake it with no crust on top for a slightly lighter version.
- Bake the pie for 15 minutes at 425 degrees Fahrenheit, then reduce the oven temperature to 375 degrees Fahrenheit and continue baking the pie for another 30 minutes, or until the crust is golden and the peaches are bubbling. If the edges of the crust are browning too quickly, cover them with a ring of foil or a pie shield. Let the pie cool for at least 45 minutes before cutting into it - this is the hardest step, but the pie will be runny if you don't wait.
Notes
Peeling peaches: I don't peel the peaches when I make easy peach pie. The hardest part of making peach pie is peeling the peaches, and I feel it is an unnecessary step. Some people find peach skin a bit bitter, but with the sweet peaches and all the sugar, I don't notice it. Also, they have a very slight chewy texture, which I enjoy. But if you want to, you can definitely peel them!
Pie crust: Sometimes I transfer the store-bought pie crust to my own pie pan, which makes it nicer to serve. If you do this, you'll want to buy deep-dish pie crusts but use a regular pie pan. (I buy Tenderflake pie crust, and their deep-dish crusts just barely fit into my regular pie pan.)
Serving: 1 slice (of 12), Calories: 226kcal, Carbohydrates: 37g, Protein: 3g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 118mg, Potassium: 223mg, Fiber: 2g, Sugar: 20g, Vitamin A: 326IU, Vitamin C: 7mg, Calcium: 12mg, Iron: 1mg