Baked Fresh Peach Pie That Screams Summer Joy

A delightful Baked Fresh Peach Pie that transforms ripe peaches into a seasonal dessert, perfect for gatherings and bursting with summer flavors.

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Prep Time 15

Cook Time 1

Cooling Time 1

Total Time 2 15

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 double-crust 9-inch Pie Crust Can be homemade or store-bought.
1 large Egg Beaten, for sealing the crust.

For the Filling

5 cups sliced or cubed peeled peaches About 4-5 large peaches.
2 tablespoons fresh lemon juice Can substitute with lime juice.
1 cup granulated sugar Adjust to taste.
½ cup all-purpose flour Substitute with cornstarch for gluten-free.
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon cardamom Optional.
½ teaspoon salt
2 tablespoons butter Softened, for dotting on filling.

Equipment

9-inch pie plate
Mixing bowls
Whisk
knife
Cutting board

Method

Step-by-Step Instructions

Preheat your oven to 450°F (232°C).
Line the pie plate with one pie crust and brush the inner surface with a beaten egg.
In a large bowl, mix sliced peaches with lemon juice.
Combine flour, sugar, cinnamon, nutmeg, cardamom, and salt in a bowl, then fold into the peaches.
Spoon the peach filling into the crust and dot with butter.
Place the second crust over the filling, trim, flute edges, and cut slits for steam.
Bake at 450°F for 15 minutes, then reduce to 350°F (174°C) for 45-50 minutes.
Allow to cool for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 1000IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best results, use fresh peaches, avoid overmixing, and allow sufficient cooling time for the filling to set.

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