Best 2 Country Peach Pie Recipes

Indulge in the delightful flavors of summer with our Country Peach Pie, a classic dessert that captures the essence of ripe, juicy peaches. This pie features a flaky, buttery crust that perfectly complements the sweet and tangy peach filling. It's a perfect treat for any occasion, whether you're hosting a backyard barbecue or simply enjoying a cozy evening at home.

Our collection of peach pie recipes offers a variety of options to suit your taste and skill level. From the traditional Double-Crust Peach Pie to the rustic Galette-Style Peach Pie, each recipe provides step-by-step instructions and helpful tips to ensure a perfect pie every time.

For a classic peach pie experience, try our Double-Crust Peach Pie. This recipe uses a simple combination of fresh peaches, sugar, and spices to create a flavorful filling that's encased in a golden, flaky crust. If you're looking for a more rustic presentation, our Galette-Style Peach Pie is a great choice. This pie features a free-form crust that's folded over the peach filling, creating a beautiful and unique presentation.

If you're short on time or ingredients, our Easy Peach Pie recipe is the perfect solution. This recipe uses a store-bought pie crust and canned peaches, making it a quick and convenient option for busy weeknights. And for those with a sweet tooth, our Caramel Peach Pie is a must-try. This decadent pie features a layer of gooey caramel sandwiched between layers of sweet peaches and a flaky crust.

No matter which recipe you choose, you're sure to enjoy the delicious taste of summer with our Country Peach Pie. So preheat your oven and let's get baking!

Check out the recipes below so you can choose the best recipe for yourself!

COUNTRY PEACH PIE

Country Peach Pie image

Provided by Food Network Kitchen

Categories dessert

Time 3h35m

Yield 8 servings

Number Of Ingredients 15

Ingredients

For the crust:
3 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
3/4 teaspoon salt
2 sticks cold unsalted butter, cut into small pieces
For the filling:
4 pounds peaches, peeled and cut into wedges
3/4 cup plus 1 tablespoon sugar
1/4 cup all-purpose flour
1 tablespoon fresh lemon juice
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons unsalted butter, cut into small pieces
1 large egg

Steps:

Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse until the dough just starts to come together. Divide the dough between 2 pieces of plastic wrap and form each into a disk; wrap tightly and refrigerate until firm, at least 1 hour.
Make the filling: Toss the peaches in a bowl with 3/4 cup sugar, the flour, lemon juice and spices.
Lightly dust a large piece of parchment paper with flour. Roll out 1 piece of the dough into a 12-inch round on the parchment. Ease the dough into a 9-inch pie plate. Add the filling, mounding it slightly in the center; dot with the butter and refrigerate. Roll out the second piece of dough into a 12-inch round and cut it into 1/2-inch-wide strips. Lay half of the strips on the pie in one direction, leaving about 1 inch of space between each strip. Lay the remaining strips on top, crossing them diagonally to make a lattice pattern (no need to weave); trim the edges of the strips, leaving a small overhang. Fold the overhanging dough under itself and crimp the edge of the crust with your fingers.
Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top. Sprinkle with the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes.
Position a rack in the lower third of the oven. Put a baking sheet on the rack and preheat to 425 degrees F. Put the pie on the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour. (Cover loosely with foil if the top is browning too quickly.) Transfer to a rack to cool completely before slicing.

HILL COUNTRY PEACH CUSTARD PIE

Hill Country Peach Custard Pie image

There are many good German cooks living in and around the San Antonio area. I dont rememeber where I got this recipe, but it sure is good.

Provided by Miss Annie

Categories Pie

Time 1h20m

Yield 1 Pie

Number Of Ingredients 5

Ingredients

1 9-inch deep dish pie crust
4 1/2 cups fresh sliced peaches (about 5)
3 eggs
1/3 cup milk
1 cup sugar

Steps:

Beat the eggs.
Add the sugar and milk and beat well.
Add the peaches and stir.
Pour into the pie crust and bake at 450º for 10 minutes.
Turn oven down to 375º and bake for another 45-55 minutes, or until tests clean.

Tips:

Select ripe, in-season peaches: Use peaches with a deep golden or yellow color and a sweet, fragrant aroma. Avoid peaches that are too firm or have any bruises or blemishes.
Peel and slice the peaches thinly: This will help them cook evenly and create a more tender filling.
Use a combination of sugars: Granulated sugar provides sweetness, while brown sugar adds depth of flavor and moisture.
Add a touch of cornstarch: This will help thicken the filling and prevent it from being too runny.
Use a pre-made pie crust or make your own: If using a pre-made crust, be sure to let it come to room temperature before filling it.
Dot the filling with butter: This will help create a flaky, golden-brown crust.
Bake the pie until the crust is golden brown and the filling is bubbling: This usually takes about 45-50 minutes.
Let the pie cool before serving: This will allow the filling to set and make it easier to slice.

Conclusion:

This classic country peach pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet, juicy filling and flaky, golden-brown crust, this pie is sure to be a hit with everyone who tries it. So next time you have a craving for something sweet and satisfying, give this recipe a try. You won't be disappointed!