The simple pies are some of the best, and this pie is simple and it’s one of the best. The flavor of the fresh peaches is up front and delicious, the pie isn’t overly sweet which allows the peach flavor and natural sweetness to come shining through. Fresh ripe peaches are remarkable when in season.
Tips For Picking The Best Peaches
- Select peaches that are firm with no shriveled skin
- The fruit should be slightly soft when gently squeezed
- Color is a good indicator of great fruit, pick those with deep, rich hues
- Large peaches have the most sugar, select medium to large peaches
- Buy local if you can. These peaches have spent less time traveling and more time on the tree to ripen
There are two things that make this peach pie delectable, the peaches and the pie crust. Since this pie recipe is a double crust with a lattice top, you get plenty of flaky, delicious crust in every bite.
Classic Easy Peach Pie Recipe
- 4 cups sliced peaches
- 1 cup sugar + 2 tablespoons for topping
- 3 tablespoons all-purpose flour
- 2 tablespoons melted butter
Preheat oven to 425 F. Prepare two pie crusts. You’ll press one of the crusts into the bottom of the pie dish and chill it in the freezer as directed. The second, you’ll roll out and cut into strips that will be used to form the lattice topping. Arrange one pie crust dough into a pie dish and freeze. Roll the second pie crust dough and cut into 1-inch thick strips, refrigerate until ready to top the peach pie.
It Is important to drain the peaches in a colander, this helps your pie to not be soupy when cut. Place the peaches, sugar, and flour in a large saucepan set over low heat. Stir well and simmer over low heat until a thick syrup has formed, about 10 minutes. Remove from heat and set aside and allow to cool slightly. Remove pie plate from the freezer and the strips from the refrigerator. Pour peaches on top of the bottom dough. Arrange the strips on top of peaches in a lattice pattern. Brush with melted butter and sprinkle top of cobbler with 2 tablespoons sugar.
Place the pie into the oven and bake until the crust has browned, about 30 minutes. Remove from the oven and allow to rest about 5 minutes before serving. If your top crust is getting to brown and the pie still has baking time left, place foil on the top and continue baking. After the pie has cooled completely, refrigerate it for a couple hours before cutting. You can also freeze this pie. After you bake it, let it cool to room temperature. Wrap it tightly in aluminum foil, I also like to add a good layer of plastic wrap. The frozen pie will keep up to four months.