Peach Pie the Old Fashioned Two Crust Way Recipe

If there’s ever a dessert that tastes like the heart of summer, it’s Peach Pie the Old Fashioned Two Crust Way. This classic pie bursts with juicy peaches tucked inside perfectly golden, flaky pastry — just like grandma used to make! Every bite is pure nostalgia, wrapped up in a tender, cinnamon-scented filling that’s downright irresistible.

Ingredients You’ll Need

The magic of this Peach Pie the Old Fashioned Two Crust Way comes from its simple, time-honored ingredients. Each one plays a starring role in creating that authentic homemade flavor and unbeatable texture. Here’s what you’ll need, plus a few hints for making each element shine.

• Pastry for a double-crust 9-inch pie (14.1 oz package): Store-bought or homemade — as long as it’s flaky and buttery, your pie will be perfect.
• Egg, beaten: This gives your crust a golden sheen, and also helps seal the bottom so it stays crisp.
• Peeled, sliced peaches (about 5 cups): Use ripe, fragrant peaches for the juiciest flavor. If your peaches are extra sweet and soft, all the better!
• Lemon juice (2 tablespoons): A splash of acidity brightens the peach filling and keeps the fruit from browning.
• White sugar (1 cup): Sweetens the pie and helps create that glossy, bubbling filling.
• All-purpose flour (½ cup): This is your thickener, making sure the filling sets up sliceably soft but never runny.
• Ground cinnamon (½ teaspoon) & ground nutmeg (¼ teaspoon): They give just enough warm spice to accentuate the peaches—add more or less to suit your taste.
• Salt (¼ teaspoon): Only a pinch, but it balances the sweetness and sharpens all the flavors.
• Butter (2 tablespoons): Dotted over the filling, it melts into everything, adding a rich finish.

Variations

The beauty of Peach Pie the Old Fashioned Two Crust Way is how easily you can make it your own, whether you want to adjust it for a dietary need or just try something new. Don’t be afraid to get creative and tailor this pie to suit your kitchen or your cravings!

• Make it Gluten-Free: Swap in your favorite gluten-free all-purpose flour and gluten-free pie crust for a wheat-free treat.
• Add Blueberries: Stir in a cup of fresh or frozen blueberries for a Peach-Blueberry Pie that adds gorgeous color and tang.
• Go Rustic with a Lattice Top: Instead of a solid top crust, try weaving strips for a charming lattice pattern and extra crispness.
• Swap Spices: Prefer a touch more warmth? Try a sprinkle of ginger or cardamom instead of, or alongside, the cinnamon and nutmeg.

How to Make Peach Pie the Old Fashioned Two Crust Way

Step 1: Prep Your Pie Crust

Roll out your bottom crust and gently press it into a 9-inch pie plate, making sure it hugs every curve. Brushing the raw dough with beaten egg is the little secret for a crisp, never-soggy bottom — don’t skip it! Set your top crust aside for now, ready to crown your pie later.

Step 2: Mix the Peach Filling

Toss those gorgeous peach slices in lemon juice to keep their summery color and flavor. In a separate bowl, mix together your sugar, flour, cinnamon, nutmeg, and salt, then sprinkle the mixture evenly over the peaches. Give everything a gentle mix (fingers are best!) to coat but not crush the fruit.

Step 3: Assemble the Pie

Spoon the peach filling into your prepared crust, then dot the top with bits of cold butter for extra richness. Lay the second crust over the fruit, sealing the edges by crimping with your fingers or pressing with a fork dipped in egg for that traditional diner pie look.

Step 4: Seal, Vent, and Brush

Brush the top crust thoroughly with the remaining beaten egg — this guarantees a shiny, golden color that looks just as good as it tastes. Cut a few vents or slits in the center to let steam escape and keep your pie from bubbling over.

Step 5: Bake to Golden-Bubbly Glory

Start with a hot oven (450°F) to set the crust’s structure, then reduce heat to 350°F so the filling thickens slowly and the crust browns deeply without burning. If the edges start to color too quickly, cover them with foil halfway through. In about 40 minutes, your Peach Pie the Old Fashioned Two Crust Way will be tempting you with bubbling juices and rich aromas.

Step 6: Cool and Slice

Let your pie cool for at least 15 minutes before cutting — this brief wait helps the filling set and keeps every slice tidy and picture perfect. Trust me, the smell alone will make this the hardest part!

How to Serve Peach Pie the Old Fashioned Two Crust Way

Garnishes

A slice of Peach Pie the Old Fashioned Two Crust Way absolutely begs for something creamy on the side — my top pick is a big scoop of classic vanilla ice cream (melting slowly over the warm pie!). Alternatively, a dollop of freshly whipped cream or even a drizzle of heavy cream makes each mouthful pure bliss. For a finishing touch, try an extra pinch of cinnamon or a few toasted almond slices.

Side Dishes

This pie is a showstopper all by itself, but it pairs beautifully with light and refreshing accompaniments. Try serving with a bowl of fresh berries, a tangy fruit salad, or—if you’re celebrating—a glass of sweet iced tea or sparkling Prosecco to highlight the peaches’ flavors.

Creative Ways to Present

For family gatherings, present the pie in a vintage pie plate for ultimate nostalgia points. If you’re hosting a party, bake mini pies in individual ramekins or muffin tins for single-serve fun. And for an Instagram-worthy look, sprinkle the crust with coarse sanding sugar before baking for a sparkling, bakery-style finish — it makes Peach Pie the Old Fashioned Two Crust Way even more irresistible!

Make Ahead and Storage

Storing Leftovers

Store any leftover slices covered at room temperature for up to a day — the crust stays surprisingly crisp! For longer storage, pop the pie into the fridge, where it’ll keep happily for 3 to 4 days. The flavors deepen as it rests, making for delicious late-night snacks.

Freezing

Peach Pie the Old Fashioned Two Crust Way freezes brilliantly: wrap tightly in plastic wrap and then foil, and freeze either whole or in wedges for up to 3 months. When you crave homemade pie goodness, simply thaw in the refrigerator overnight — it’s like summer on demand!

Reheating

To bring back that “freshly baked” aroma and crisp crust, warm slices in a 300°F oven for about 10–15 minutes. Avoid the microwave if possible; the oven revives the flakiness you want from Peach Pie the Old Fashioned Two Crust Way.

FAQs

Final Thoughts

There’s nothing quite like the simple joy of baking—and sharing—a Peach Pie the Old Fashioned Two Crust Way. Whether you’re making it just because or for a special occasion, I hope this slice of classic comfort brings as much happiness to your kitchen as it does to mine. Happy baking, and don’t forget the scoop of ice cream!

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