Gold Peach Pie
Golden peach slices baked in a flaky crust create a sweet, tart, and buttery dessert perfect for summer gatherings or family dinners.
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- Combine sliced peaches, lemon juice, sugar, flour, and salt in a large bowl. Mix thoroughly until peaches are coated.
- Spoon the peach mixture into an unbaked pie shell.
- Dot the filling with butter.
- Moisten the pastry edge with water.
- Cover with the top crust, fold the top edge under the bottom crust, and flute the edges with fingers or a fork.
- Cut slits in the top crust to allow steam to escape.
- Bake at 425°F (220°C) for 35 to 40 minutes or until golden brown.
- Cool before serving.
Tips & Substitutions
To enhance the flavor of your Gold Peach Pie, consider adding a pinch of cinnamon or nutmeg to the peach mixture. If fresh peaches are unavailable, frozen peaches can be used, but make sure to thaw and drain excess liquid. For a flaky crust, use chilled butter and handle the dough minimally. A sprinkle of sugar on the crust before baking adds a delightful crunch.
Serving Suggestions
Serve your Gold Peach Pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. It pairs beautifully with Blueberries In Heaven for a delightful fruit-themed dessert spread. Consider serving alongside a refreshing salad for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. This will help maintain the crust's crispness while keeping the filling deliciously warm.
Nutrition & Diet Analysis (per serving)
Each serving of Gold Peach Pie contains roughly 316 calories, with 8g protein, 74g carbohydrates, and 1g fat. It is an excellent source of vitamin C (73% of the Daily Value) and dietary fiber (32% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 890mg per serving (39% 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 canned peaches instead of fresh?
Yes, you can use canned peaches, but make sure to drain them well and adjust the sugar in the recipe since canned peaches are often sweeter. Fresh peaches provide the best texture and flavor, so if possible, opt for them.
How can I prevent the bottom crust from becoming soggy?
To prevent a soggy bottom crust, try pre-baking the bottom crust for 8-10 minutes before adding the peach filling. You can also sprinkle a thin layer of flour or cornstarch on the crust before adding the filling, which helps absorb excess moisture.
What can I do if I don't have a pie crust?
If you don't have a pie crust, you can make a simple crumb crust using crushed graham crackers or cookies mixed with melted butter. Alternatively, use store-bought phyllo dough or puff pastry rolled out to fit your pie plate for a quick and easy solution.
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).