Open-Face Peach Pie

Choose ripe but firm peaches for the best texture and flavor.

Experiment with spices by adding a bit of ginger or cardamom for extra warmth.

For added sweetness, drizzle honey or maple syrup over the peaches before baking.

Serve the pie with whipped cream or a dollop of yogurt for a tangy contrast to the sweetness.

If you want a thicker filling, you can add a tablespoon of cornstarch to the sugar and spices before sprinkling on the peaches.

For added crunch, top the pie with a streusel made of flour, butter, sugar, and oats before baking.

Garnish with fresh mint leaves just before serving.

Keep an eye on the baking time, as ovens can vary; adjust accordingly if your pie appears to be browning too quickly.

If you want to enhance the color of your crust, use a whole egg instead of only the egg white.

What is an open-face peach pie?

An open-face peach pie is a type of pie that features a crust only on the bottom, leaving the top exposed.

Why use freestone peaches?

Freestone peaches are preferred because their pits separate easily from the flesh, making them quicker and easier to slice and prepare for the pie filling.

Can I use clingstone peaches instead?

You can use clingstone peaches, but you may find it more challenging to remove the pits. You'll need to work carefully to slice the flesh away from the pit.

What if I can't find fresh peaches?

If fresh peaches are unavailable, you can use frozen or canned peaches. If using canned, be sure to drain them well to avoid excess moisture, and adjust the sugar according to sweetness.

Why do we brush the crust with egg white?

Brushing the crust with beaten egg white helps to create a seal that prevents the filling from making the crust soggy during baking.

What can I use instead of heavy cream?

You can substitute heavy cream with half-and-half for a lighter option, or use a non-dairy milk like almond milk mixed with a little cornstarch for thickness. The texture of the baked pie may not be as firm, however.

Can I make the crust ahead of time?

You can prepare the crust in advance. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days before using. Brush with the egg white just before assembling.

How do I know when the pie is done baking?

The pie is done when the filling is set and no longer jiggly, and the top has a light golden color. A toothpick inserted into the center should come out barely moist.

Can I serve open-face peach pie warm or cold?

You can serve it warm or cold depending on your preference.

How long will leftovers last in the refrigerator?

Leftover open-face peach pie can be stored in the refrigerator in an airtight container for up to 3-4 days.

Pie Pan: A 10-inch pie pan for baking the pie. If not available, an 8-inch square pan can be used as an alternative.

Measuring Cups and Spoons: For measuring the ingredients required for the crust and filling.

Mixing Bowls: Several bowls are needed. One for mixing the crust ingredients, one for combining the sugar topping for the peaches, and one for whisking the egg yolks and milk for the custard filling.

Pastry Cutter or Fork: This tool is used for cutting the butter into the dry ingredients to create a coarse crumb texture for the crust.

Brush: A pastry brush to apply the beaten egg white on the bottom of the crust.

Sharp Knife: For peeling, halving, and pitting the peaches.

Whisk or Fork: To blend the egg yolks with the heavy cream for the custard-style filling.

Cooling Rack: Allowing the pie to cool on a cooling rack after baking.

Vanilla Ice Cream: Top the pie with a scoop of vanilla ice cream to enhance the sweetness and add a creamy contrast to the warm pie. The flavors of vanilla and peach complement each other perfectly.

Whipped Cream: Serve a dollop of freshly whipped cream on the pie for an airy texture and additional sweetness. The lightness of the cream balances the richness of the filling.

Caramel Sauce: Drizzle caramel sauce over the pie to add a rich, buttery flavor that pairs well with the peaches.

Pecans: Sprinkle chopped toasted pecans on top for added crunch and a nutty flavor that contrasts nicely with the soft peaches and buttery crust.

Greek Yogurt: Add a spoonful of plain Greek yogurt as a topping for a tangy contrast that cuts through the sweetness of the pie.

Cinnamon Sugar Dusting: A light dusting of cinnamon sugar on top before serving can enhance the spices in the filling.

Creme Fraiche: Offer creme fraiche on the side for a tangy, creamy component that complements the sweet pie while adding a sophisticated touch.

Fresh Mint: Garnish with fresh mint leaves and add a visual appeal to the dessert.

Wine Pairings
Chardonnay: A ripe, buttery Chardonnay would be lovely with this peach pie. Its smooth texture and hints of tropical fruit can beautifully complement the sweetness of the peaches while enhancing the creamy filling.

Gewurztraminer: This aromatic white wine offers floral and fruity notes that match perfectly with peach flavors. Look for one with a hint of sweetness to balance the spices.

Sauvignon Blanc: A zesty Sauvignon Blanc with its bright acidity can cut through the richness of the custard filling. Seek one that has fruity flavors like grapefruit or lime to contrast the sweet peaches.

Other Alcohol Pairings
Peach Bellini: This cocktail, made with peach puree and Prosecco, echoes the peachy vibe of your pie.

Sweet Tea Vodka: Mixing sweet tea vodka with lemonade can create a refreshing drink that echoes the southern comfort of peach pie.

Amaretto: This almond-flavored liqueur goes great with peach. The nutty taste will complement the spices and sweetness of the pie.

Non-Alcoholic Pairings
Peach Iced Tea: A chilled peach iced tea can amplify the peach flavors in your pie without any alcohol.

Coconut Milk Smoothie: A smoothie made with coconut milk and a touch of vanilla will add a creamy texture that echoes the pie's filling while bringing out the peach flavors.

Vanilla Bean Milkshake: A classic vanilla bean milkshake will balance the spices and sweetness in the pie.