Big Peach Pie
A luscious peach pie featuring ripe peaches, warm cinnamon, and flaky crust—perfect for summer gatherings or a sweet treat for peach lovers. Juicy, flavorful, and comforting.
Ingredients
Instructions
- Peel and slice peaches; grate 2 teaspoons lemon peel and squeeze 2 tablespoons lemon juice.
- Toss peaches with sugar, lemon peel, lemon juice, and 2 tablespoons flour.
- In another bowl, mix flour, cornmeal, salt, and shortening; work to the consistency of coarse crumbs.
- Add 8 to 9 tablespoons cold water and mix until dough comes together.
- Divide the dough into two balls, one larger for the bottom crust.
- Roll the larger ball out to fit a 13 x 9-inch baking dish.
- Place the rolled crust in the baking dish and spoon the peach mixture over it.
- Roll out the second dough ball and place it over the peaches to form the top crust.
- Make slits in the top crust to allow steam to escape.
- Brush the top crust with milk and sprinkle with sugar.
- Bake for 45 minutes at 350°F (175°C) until golden brown.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg along with the cinnamon. If you prefer a sweeter pie, you can increase the brown sugar to 1 3/4 cups. For a gluten-free version, substitute the flour with a gluten-free flour blend. Ensure your peaches are ripe for the best flavor and texture. This pie can be served warm or at room temperature.
Serving Suggestions
Serve this Big Peach Pie with a scoop of vanilla ice cream or whipped cream for a delightful contrast. It pairs beautifully with Hot Fruit Compote for an extra fruity touch. As a dessert, it’s perfect for summer gatherings or potlucks, and can be enjoyed alongside a cup of coffee or tea.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to three days. To reheat, place individual slices in the microwave for about 30 seconds or warm the entire pie in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Big Peach Pie contains roughly 1421 calories, with 12g protein, 230g carbohydrates, and 49g fat. It is an excellent source of vitamin A (150% of the Daily Value), vitamin C (104% of the Daily Value), and iron (80% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2400mg per serving (104% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peaches for this recipe?
Yes, you can use frozen peaches, but make sure to thaw and drain them first to avoid excess moisture, which can make the pie soggy. Adjust the sugar based on the sweetness of the frozen peaches.
How can I prevent the crust from getting soggy?
To prevent a soggy crust, you can pre-bake the bottom crust for about 10 minutes before adding the peach filling. Additionally, sprinkling a thin layer of flour or cornmeal on the bottom crust can help absorb excess moisture.
What can I substitute for butter flavored shortening?
If you don't have butter flavored shortening, you can use an equal amount of unsalted butter or regular shortening. For a dairy-free option, use a plant-based shortening or coconut oil, but be aware that the flavor may vary slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).