Baking a Peach Pie in 6 Steps

A peach pie is a classic dessert that can be made all year round, using fresh peaches in the summer or canned or frozen peaches in the winter. Consisting of soft, juicy chunks of peaches between two layers of pastry dough, it can be served with fresh or whipped cream or ice cream to create a delicious treat that everyone will thoroughly enjoy. Follow these 6 easy steps to bake your own peach pie.

Ingredients Needed:

• Pastry dough
• Peaches
• Large bowl
• Rolling pin
• Flour
• Sugar
• Lemon juice
• Pastry brushes
• Pie pan

Step 1: Purchase Unbaked Dough and Peaches

Purchase unbaked pastry dough and 1-½ to 2 lb. fresh peaches from your local supermarket. Keep the dough refrigerated as you prepare the ingredients.

Step 2: Prepare Peach Chunks

Preheat the oven to 425 degrees and wash your peaches.

Take a clean bowl, peal and cut your peaches into ½-inch chinks. Squeeze in the juice of ½ large lemon carefully, making sure the seeds do not fall into the bowl, ¼-tsp cinnamon and add ¾ to 1 cup regular or brown sugar to the bowl. Toss the mixture lightly with a rounded spoon so the peach chunks are covered in the sugary syrup. Avoid using a fork since it could break the chunks.

If using canned peaches, use at least 4 cups.

Step 3: Prepare Dough and Pan

Sprinkle some flour on a part of the kitchen counter and divide the refrigerated dough into two balls, one slightly bigger than the other. Use a rolling pin to gently roll the large ball into the circle that is about 1/8-inch thick, slightly larger than the size of the pie pan.

Take a pastry brush, dip it into some oil and gently brush the base and sides of a 9-inch pan to prevent the dough from sticking to it.

Step 4: Add Dough and Peaches to Pan

Gently drape the rolled dough over the pin and then place it over the pan. Press it so it covers the base and sides, allowing for 1-inch overhang. Very carefully, spoon out the peach chunks into the pan, piling them evenly. Gently press them down so they settle into the pan.

Step 5: Cover Pan with Top Crust

Sprinkle some more flour on the counter and roll the other ball of pastry dough into a circle that is 1/8-inch thick. Drape it over the rolling pin and gently transfer it over the peaches in the pan, allowing for 1-inch overhang.

Trim off any excess with scissors, and press the ends of both the top and bottom crusts together with your fingers for a decorative finish. Poke several holes with a fork in the top crush to allow vents for steam to escape.

Step 6: Bake Peach Pie

Dip another brush into a bowl of egg white and brush it evenly over the top and sides of the crust.

Put the pie in the oven and allow it to bake for 8 to 10 minutes, and then lower the temperature to 300 degrees F allowing it to bake for another half hour to 40 minutes.

Serve slices of freshly bakes peach pie with a spoon of whipped cream or ice cream on top.