Delaware Fresh Peach Pie
A double-crust pie packed with ripe, juicy Delaware peaches, lightly spiced and baked until the filling turns thick and glossy. It is the signature dessert of the state's peach-growing heritage.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •9-inch pie dish
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 15
- carbs
- 48
- protein
- 4
- calories
- 340
Instructions
- 1
Preheat your oven to 400°F.
- 2
Mix sliced peaches, sugar, cornstarch, lemon juice, cinnamon, and nutmeg together in a large bowl.
- 3
Roll out one dough disc. Fit it gently into the pie dish.
- 4
Pour the peach filling into the crust. Scatter small pieces of butter across the top.
- 5
Roll out the second dough disc and place it over the filling. Pinch the edges together to seal.
- 6
Cut a few small slits in the top crust for steam. Brush with egg wash if you like.
- 7
Bake for 20 minutes. Lower the heat to 350°F and bake for 30 minutes until golden and bubbling.
- 8
Set the pie on a wire rack to cool for at least 2 hours before slicing.
Chef's tips
Pick peaches that are ripe but slightly firm so the slices keep their shape while baking.
Storage
Cover and store at room temperature for 1 day, or refrigerate up to 4 days.
Reheating
Warm individual slices in a low oven for 10 minutes if desired.
Common mistakes to avoid
- •Using hard, underripe peaches that lack sweet flavor
- •Not using enough thickener, which leaves you with a runny filling
Serving suggestions
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