Peach pie is the epitome of summer. Sun-kissed fruits that are as sweet as they can be.
There is something so wonderful about baking with peaches at the height of summer, when they are perfectly ripe, juicy, and fragrant enough to perfume the whole kitchen. This peach pie is one of those desserts that feels elegant and comforting at the same time, simple enough for a family dinner yet beautiful enough to serve to guests.
What makes this recipe special is its soft, delicate filling. Sweet summer peaches are layered on a pastry crust and surrounded by a rich custard flavored with vanilla, brown sugar, and a touch of almond paste, giving the pie an irresistible depth of flavor.
Every bite is creamy, fruity, and perfectly balanced without being overly sweet.
After years of cooking, I have learned that the best desserts are often the ones that let seasonal ingredients shine naturally. When peaches are this good, you do not need to overcomplicate them.
A handful of quality ingredients and a little patience in the oven create a dessert that tastes timeless, comforting, and absolutely unforgettable.
Serve it slightly warm or chilled with a spoonful of softly whipped cream or a scoop of vanilla ice cream, and you have the perfect ending to any summer meal.
In this Article
- A Note From Giangi
- Ingredients needed to make this recipe
- Step by step on how to make this perfect peach pie
- Equipment Needed
- Giangi’s Pro Tips
- What dishes can you enjoy with this peach pie
- Variations
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this wonderful peach pie recipe, you may want to try:
- Peach Pie – Summer fun
A Note From Giangi
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Large eggs and always at room temperature so they are easier to whip.
Almond paste brings a new level of sweetness to all your pies, this recipe included.
Brown sugar richer in flavor give is a deeper taste to your peach pie.
Heavy whipping cream creates the amazing custard around the peaches.
Fresh Peaches, ensure that they are mature so they can give you a rich peach filling.
Vanilla extract is the best friend to all baking. Adds a layer of flavor to your custard.
Store-bought pie crust makes baking fun and cut down on time.
Step by step on how to make this perfect peach pie
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
Preheat the oven to 375 F.
Place the pastry dough in a round 9-inch pie plate. Poke with a fork small holes. Cover with parchment paper, place the pie weighing over it, and bake at 375 F for 8 minutes. Remove from oven and set aside.
In a large bowl mix the eggs, almond paste, heavy cream, bown sugar and vanilla extract.
Peel and slice the peached into large chunks and place them over the pastry shell.
Add the egg mixture to the peaches and ensure that all the peaches are covered.
Lower the oven to 350 F and bake the peaches for 45 minutes or until the peach pie fillind middle is solid and the top a beautiful golden brown.
Cool on a cooling rack and enjoy.
Equipment Needed
Please follow the link to access the product of your preference. I only suggest products that I use and love. Check out Giangi’s Favorite Kitchen Essentials, gadgets and cookware!
9-inch round pie ovenproof dish
Mixing bowl
I love them as they keep my crust down, and they cool off fast. A must in every kitchen!
Giangi’s Pro Tips
- I prefer to peel the peaches as I do not care for the texture, please leave the skin on if that is your choice. You cannot go wrong either way.
What dishes can you enjoy with this peach pie
This peach pie recipe goes well with all your summer dishes.
A light dinner of cold cucumbner soup with garbanzo beans followed with this pie, is a great combination.
Bring it to your favorite summer party alongside my all time favorite, orzo pasta salad with basil butter, peppers, tomatoes.
Variations
At times I enjoy the extra crunchiness of sugar thus I sprinkle some sugar over to the top of the filling.
Storing and Reheating
Store: Cool off completely your peach pie, and cover with a plastic wrap and place in the fridge for up to three days.
Reheat: Bring back to room temperature before enjoying it. If you want to reheat in the oven, do cover with aluminum foil and bake at 320 F for 10 minutes. Just enough to warm it up.
Frequently Asked Questions
Should I use canned or frozen peaches for pie?
Between the two, the frozen peaches are the best to use for peach pie. Canned peaches are soft and soaked in heavy syrup which tend to make the pie filling mushy and runny.
How to keep a fruit pie crust form getting soggy?
Usually dusting a thin layer of sugar and flour will keep the crust from becoaming soggy. Also blind baking the crust will prevent sogginess too.
Do peaches have to be peeled for peach pie?
No, you do not have to. Leaving the skin on adds a beautiful color to your pie as well as retaining the peach stucture. However, the skin can be slightly papery and chewy and some people may not enjoy the texture, me boing one of them.
If you enjoy this wonderful peach pie recipe, you may want to try:
Baked Peaches – A Quick & Easy Classic French Dessert
Peach Pie – Summer fun
Ingredients
- 4 large eggs
- 3 ounces almond paste, crumbled
- 2 cups heavy cream
- 4 tablespoons brown sugar
- 3 cups peaches, cut up in large chunks
- 1 tablespoon vanilla extract, 1 tablespoon vanilla extract
- 1 pastry dough
Instructions
- Preheat the oven at 375º.
- Place the pastry dough on a 9 inch round pie plate. Poke lightly the pastry and prebake for 8 minutes in the hot oven. Remove and set aside.
- In a large bowl mix together the eggs, almond paste, heavy cream, brown sugar and vanilla extract.
- Add the cut up peaches to the pastry shell, cover with the eggs mixture.
- Bake at 350º for 45 minutes, or until the middle is solid firm.
Equipment
Notes
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
