Whether you get them from Georgia, South Carolina, or sunny California, when it’s peach season, peach pies are a must have in every kitchen. Warm and gooey with a perfect, golden crust and topped with a little ice cream; there’s nothing quite like it!
One of the difficulties with peach pie though is getting the skins off of the peaches. Often we see people using knives to remove the skin. But this method can be dangerous and time consuming.
We at 12 Tomatoes have found a better way! This kitchen hack is super useful and makes pealing peaches so easy. And fun too!
Now that you’ve pealed your peaches, you’re ready to make the perfect pie! You can use store bought crust or make it from home with our no-fail piecrust recipe. You’re gonna’ love this peach pie and so will every one who is lucky enough to get a slice!
Easy-Peel Peach Pie
- Pie Crust (store bought or home-made)
- 6 medium peaches
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/3 cup flour
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons butter (plus extra to grease your pie dish)
- 1 egg
- 3 tablespoons lemon juice
- 1/2 teaspoon almond extract
- Preheat your oven to 350° F. Grease your pie dish with extra butter and line it with your bottom crust.
- Combine almond extract, lemon juice, flour, cornstarch, sugar, brown sugar, salt, and cinnamon in a large mixing bowl. Stir ingredients together.
- Slice your peaches to their desired thickness (about 1” thick slices) and add them to your mixing bowl. Toss them in with your mixture.
- Add this peach filling to your pie dish. Then divide your 2 tablespoons of butter into 4 pieces and distribute them evenly in across the top of your filled dish.
- Lay your top crust on top of the pie filling. Seal the edges of the pie by fluting the dough (stamping the dough with a fork or your fingers) around the edge of the pie pan.
- Whisk your egg in a small bowl and brush the beaten egg across your top crust. Then, cut slits into the top crust so heat can escape while the pie is baking.
- Bake for about 45 minutes until the top crust becomes golden brown and the pie is cooked all the way through. We recommend checking on the pie about 30 minutes into baking.
- Let cool for 15 minutes before serving.
Recipe adapted from A Beautiful Mess