Ever dreamt of biting into a slice of heaven? Our roundup of 12 Delicious Captain Jack’s Peach Pie Recipes is here to turn those dreams into reality. Perfect for home cooks across North America, these recipes range from classic comfort to innovative twists, all celebrating the juicy, sweet glory of peaches. Get ready to preheat your oven—your next favorite dessert awaits!
Captain Jacks Classic Peach Pie
Craving a slice of summer that’ll make your taste buds dance like they’re at a beach party? Captain Jack’s Classic Peach Pie is here to turn your kitchen into a flavor fiesta, with a buttery crust that hugs juicy, sun-kissed peaches like they’re long-lost friends.
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and diced
- 1/4 to 1/2 cup ice water
- For the filling:
- 6 cups fresh peaches, peeled and sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- For the topping:
- 1 egg, beaten
- 1 tbsp granulated sugar
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
- In a large bowl, mix 2 1/2 cups flour and 1 tsp salt. Add 1 cup diced butter, blending until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
- Gradually add ice water, 1 tbsp at a time, until the dough comes together. Divide into two balls, wrap in plastic, and chill for 1 hour.
- Roll out one dough ball on a floured surface to fit a 9-inch pie dish. Place it in the dish, trimming the edges.
- In another bowl, toss 6 cups peaches with 3/4 cup granulated sugar, 1/4 cup brown sugar, 1/4 cup flour, 1 tbsp lemon juice, 1 tsp vanilla, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Tip: Let the filling sit for 10 minutes to release juices.
- Pour the filling into the crust. Roll out the second dough ball, place it over the filling, and seal the edges. Cut slits on top for steam to escape.
- Brush the top with 1 beaten egg and sprinkle with 1 tbsp sugar. Tip: The egg wash gives a glossy finish.
- Bake for 50 minutes, or until the crust is golden and the filling bubbles. Let cool before serving.
Who knew a pie could be this epic? The crust is as flaky as a good mystery novel, and the filling—bursting with peachy sweetness and a hint of spice—is like summer in every bite. Serve it warm with a scoop of vanilla ice cream for a dessert that’s basically a standing ovation on a plate.
Captain Jacks Peach Pie with Cinnamon Crust
Get ready to embark on a culinary adventure that’ll make your taste buds sing louder than a pirate shanty at sunset! This peach pie, with its daring cinnamon crust, is the treasure you’ve been searching for, combining the juiciness of summer peaches with the warm embrace of cinnamon in every bite.
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp cinnamon
- 1 cup unsalted butter, chilled and diced
- 6-8 tbsp ice water
- For the filling:
- 6 cups fresh peaches, peeled and sliced
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp cinnamon
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
- In a large bowl, whisk together 2 1/2 cups flour, 1 tsp salt, and 1 tsp cinnamon for the crust. Tip: Chill your butter beforehand for a flakier crust.
- Add 1 cup diced butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add 6-8 tbsp ice water, stirring until the dough comes together. Tip: Don’t overwork the dough to keep it tender.
- Divide the dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
- For the filling, toss 6 cups peaches with 3/4 cup sugar, 1/4 cup flour, 1 tsp cinnamon, and 1 tbsp lemon juice in a large bowl.
- Roll out one dough disk on a floured surface to fit a 9-inch pie plate. Transfer and trim the edges.
- Pour the peach filling into the crust. Roll out the second disk, place over the filling, and seal the edges. Cut slits in the top for venting.
- Bake for 50-60 minutes until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
Every slice of this pie is a harmonious blend of sweet, spiced, and buttery goodness, with the peaches’ natural juices making the filling luxuriously gooey. Serve it warm with a scoop of vanilla ice cream for a dessert that’s downright legendary.
Captain Jacks Spiced Peach Pie
Daring to dive into the delicious depths of dessert? Captain Jacks Spiced Peach Pie is here to steal your taste buds’ treasure with its bold flavors and playful spices. Perfect for those who like their sweets with a side of adventure, this pie is a guaranteed crowd-pleaser at any summer gathering.
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and diced
- 6-8 tbsp ice water
- For the filling:
- 6 cups peeled, sliced peaches
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix flour and salt for the crust. Cut in butter until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- Divide dough in half, shape into disks, wrap in plastic, and refrigerate for 1 hour.
- Roll out one disk on a floured surface to fit a 9-inch pie plate. Trim edges.
- In another bowl, toss peaches with sugars, cornstarch, spices, and lemon juice. Tip: Let the filling sit for 15 minutes to draw out juices.
- Pour filling into crust. Roll out second disk, place over filling, and seal edges. Cut slits in the top.
- Bake for 50-60 minutes until crust is golden and filling is bubbly. Tip: Cover edges with foil if they brown too quickly.
Venture into a slice of this pie to discover a perfect balance of sweet peaches and warm spices, all encased in a buttery, flaky crust. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat that’ll have everyone walking the plank for seconds.
Captain Jacks Peach Pie with Almond Topping
Let’s dive into a dessert that’s as adventurous as its name suggests, a pie that combines the juiciness of peaches with the crunch of almonds, creating a symphony of flavors that’ll make your taste buds dance. Perfect for those who love a little drama in their dessert!
Ingredients
- For the crust:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- For the filling:
- 4 cups fresh peaches, peeled and sliced
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- For the topping:
- 1/2 cup sliced almonds
- 2 tbsp granulated sugar
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking magic.
- In a large bowl, mix the flour and butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges for a neat finish.
- In another bowl, toss the peaches with sugar, lemon juice, and vanilla extract until well coated. Let it sit for 10 minutes to macerate. Tip: This step enhances the peaches’ natural sweetness.
- Pour the peach mixture into the prepared crust, spreading it evenly.
- Sprinkle the sliced almonds and sugar over the peaches for that irresistible crunch.
- Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Cover the edges with foil if they brown too quickly.
Unbelievably delicious, this pie offers a perfect contrast between the soft, juicy peaches and the crispy almond topping. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat that’ll have everyone asking for seconds.
Captain Jacks Peach and Berry Pie
Venture into the realm of desserts with a pie that’s as bold and adventurous as its namesake, Captain Jack. This peach and berry pie is a treasure trove of flavors, perfect for those who dare to mix the sweet with the slightly tart. It’s a pirate’s bounty in every bite, guaranteed to make your taste buds walk the plank!
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and diced
- 1/4 to 1/2 cup ice water
- For the filling:
- 3 cups fresh peaches, peeled and sliced
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- For the topping:
- 1 egg, beaten
- 1 tbsp granulated sugar
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
- In a large bowl, mix flour and salt for the crust. Add butter and blend until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
- Gradually add ice water, stirring until the dough comes together. Divide into two balls, wrap in plastic, and chill for 30 minutes.
- Roll out one dough ball on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
- In another bowl, combine peaches, berries, sugar, cornstarch, lemon juice, and vanilla for the filling. Tip: Let the filling sit for 10 minutes to release natural juices.
- Pour the filling into the crust. Roll out the second dough ball, place over the filling, and seal edges. Cut slits on top for steam to escape.
- Brush the top with beaten egg and sprinkle with sugar. Tip: This gives the pie a glossy, sweet finish.
- Bake for 45-50 minutes, until the crust is golden and the filling bubbles.
Captain Jack’s Peach and Berry Pie emerges from the oven with a crust that’s as golden as the sun and a filling that’s a juicy, flavorful rebellion. Serve it warm with a scoop of vanilla ice cream for a dessert that’s truly legendary.
Captain Jacks Peach Pie with Vanilla Ice Cream
Dive into a dessert that’s as bold and adventurous as its namesake, where juicy peaches meet a flaky crust in a dance of flavors that’ll have you swooning. Top it off with a scoop of vanilla ice cream, and you’ve got a pirate’s treasure worth raiding your kitchen for.
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and diced
- 1/4 to 1/2 cup ice water
- For the filling:
- 6 cups peeled, sliced peaches
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 tsp cinnamon
- 1 tbsp lemon juice
- For serving:
- Vanilla ice cream
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
- In a large bowl, mix 2 1/2 cups flour and 1 tsp salt. Add 1 cup diced butter, blending until the mixture resembles coarse crumbs. Tip: Keep your butter cold for a flakier crust.
- Gradually add ice water, 1 tbsp at a time, until the dough comes together. Divide into two balls, wrap in plastic, and chill for 30 minutes.
- Roll out one dough ball on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
- In another bowl, toss 6 cups peaches with 3/4 cup sugar, 1/4 cup flour, 1/2 tsp cinnamon, and 1 tbsp lemon juice. Tip: Use ripe but firm peaches for the best texture.
- Pour the peach mixture into the crust. Roll out the second dough ball, place over the filling, and seal the edges. Cut slits on top for steam to escape.
- Bake for 50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
Just imagine the contrast of the warm, spiced peaches against the cool, creamy vanilla ice cream—a match made in dessert heaven. Serve it up with a dramatic flair, perhaps with a mini pirate flag on top, for that extra touch of whimsy.
Captain Jacks Peach Pie with Caramel Drizzle
Get ready to embark on a flavor voyage with this delectable dessert that’s sure to steal the spotlight at any gathering. Captain Jack’s Peach Pie with Caramel Drizzle is not just a pie; it’s a treasure chest of juicy peaches and golden caramel, waiting to be unlocked by your fork.
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and diced
- 6-8 tbsp ice water
- For the filling:
- 6 cups peeled, sliced peaches
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp cinnamon
- 1 tbsp lemon juice
- For the caramel drizzle:
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Tip: Ensuring your oven is properly preheated is key to a perfectly baked crust.
- In a large bowl, mix flour and salt for the crust. Add butter and blend until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together.
- Divide the dough in half. Roll out one half on a floured surface to fit a 9-inch pie dish. Place the crust in the dish and trim the edges.
- In another bowl, combine peaches, sugar, cornstarch, cinnamon, and lemon juice for the filling. Tip: Letting the filling sit for 10 minutes before baking enhances the flavors.
- Pour the filling into the crust. Roll out the remaining dough and place it over the filling. Seal and crimp the edges. Cut slits in the top crust for ventilation.
- Bake for 50-60 minutes, or until the crust is golden and the filling is bubbly. Tip: Cover the edges with foil halfway through baking to prevent over-browning.
- While the pie cools, make the caramel drizzle. In a saucepan over medium heat, melt sugar until amber in color. Carefully whisk in heavy cream and butter until smooth. Remove from heat and stir in vanilla.
- Drizzle the caramel over the cooled pie before serving.
This pie is a symphony of textures, from the flaky crust to the tender peaches, all harmonized by the silky caramel drizzle. Try serving it with a scoop of vanilla ice cream for an encore that’ll have everyone asking for seconds.
Captain Jacks Peach Pie with Pecan Streusel
Zesty and bursting with flavor, this peach pie is the summer dessert you didn’t know you needed until now. With a pecan streusel that’ll have you sneaking bites straight from the pan, it’s a playful twist on a classic that promises to be the star of any picnic or potluck.
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and diced
- 1/4 to 1/2 cup ice water
- For the filling:
- 6 cups peeled and sliced fresh peaches
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp cinnamon
- 1 tbsp lemon juice
- For the streusel:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 1/4 cup unsalted butter, melted
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust and bubbly filling.
- In a large bowl, mix 2 1/2 cups flour and 1 tsp salt for the crust. Cut in 1 cup chilled butter until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges for a decorative finish.
- In another bowl, toss 6 cups peaches with 3/4 cup sugar, 1/4 cup flour, 1 tsp cinnamon, and 1 tbsp lemon juice for the filling. Spread evenly in the crust.
- For the streusel, mix 1/2 cup flour, 1/2 cup brown sugar, and 1/2 cup pecans. Stir in 1/4 cup melted butter until crumbly. Sprinkle over the filling.
- Bake for 50-60 minutes, until the crust is golden and the filling is bubbly. Tip: Cover the edges with foil if they brown too quickly.
- Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set perfectly.
Perfectly balanced between sweet and tangy, this pie boasts a buttery crust that crumbles just right against the juicy peaches and crunchy pecan streusel. Serve it warm with a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.
Captain Jacks Peach Pie with Whipped Cream
Today’s the day we ditch the mundane and dive fork-first into a dessert that’s as bold and adventurous as its namesake. Captain Jack’s Peach Pie with Whipped Cream isn’t just a treat; it’s a treasure chest of flavors waiting to be unlocked.
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and diced
- 6-8 tbsp ice water
- For the filling:
- 6 cups peeled, sliced peaches
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
- For the whipped cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
- In a large bowl, mix 2 1/2 cups flour and 1 tsp salt. Add 1 cup diced butter, blending until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
- Gradually add ice water, 1 tbsp at a time, until the dough comes together. Divide into two balls, flatten into disks, wrap in plastic, and chill for 1 hour.
- Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
- In another bowl, toss 6 cups peaches with 3/4 cup granulated sugar, 1/4 cup brown sugar, 1/4 cup flour, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1 tbsp lemon juice. Pour into the crust.
- Roll out the second dough disk, place over the filling, and seal the edges. Cut slits on top for steam to escape. Tip: Brush the top with milk for a glossy finish.
- Bake for 50 minutes or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
- While the pie cools, beat 1 cup heavy cream, 2 tbsp powdered sugar, and 1 tsp vanilla until stiff peaks form.
Captain Jack’s Peach Pie is a symphony of textures, from the flaky crust to the juicy, spiced peaches. Serve it with a dollop of whipped cream for a dessert that’s sure to make waves at any table.
Captain Jacks Peach Pie with a Lattice Top
Feast your eyes on this, folks! Captain Jack’s Peach Pie with a Lattice Top is the kind of dessert that’ll have you swearing off store-bought pies for good. With its juicy, sun-kissed peaches and a buttery, flaky crust that’s as fun to make as it is to eat, this pie is a summer blockbuster waiting to happen in your kitchen.
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup unsalted butter, chilled and diced
- 6-8 tbsp ice water
- For the filling:
- 6 cups fresh peaches, peeled and sliced
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- For the egg wash:
- 1 egg
- 1 tbsp water
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust without any soggy bottoms.
- In a large bowl, whisk together 2 1/2 cups flour, 1 tsp salt, and 1 tbsp sugar for the crust. Tip: Keep your butter cold for the flakiest crust imaginable.
- Add 1 cup diced, chilled butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add 6-8 tbsp ice water, stirring until the dough comes together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
- For the filling, toss 6 cups sliced peaches with 3/4 cup sugar, 1/4 cup flour, 1 tbsp lemon juice, 1/2 tsp cinnamon, and 1/4 tsp nutmeg in a large bowl. Let sit for 10 minutes to macerate.
- Roll out one dough disc to fit a 9-inch pie dish. Transfer and trim the edges, leaving a 1-inch overhang.
- Pour the peach filling into the crust. Roll out the second disc and cut into strips for a lattice top. Weave the strips over the filling, trim, and crimp the edges.
- Whisk 1 egg with 1 tbsp water for the egg wash. Brush over the lattice top for a glossy finish.
- Bake for 50-60 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
- Let the pie cool on a wire rack for at least 2 hours before slicing. This patience-testing step ensures the filling sets perfectly.
How about that for a showstopper? The crust is so flaky it could start a trend, and the peaches? They’re the juiciest little stars of the show. Serve it warm with a scoop of vanilla ice cream, and watch as it disappears faster than you can say “Captain Jack.”
Captain Jacks Peach Pie with Bourbon Glaze
Y’all won’t believe how this pie turns ordinary peaches into a boozy, buttery masterpiece that’ll have you swooning like a pirate over treasure.
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and diced
- 6-8 tbsp ice water
- For the filling:
- 6 cups peeled, sliced peaches
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup bourbon
- 2 tbsp lemon juice
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 3 tbsp cornstarch
- For the glaze:
- 1/4 cup bourbon
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix flour and salt for the crust. Cut in butter until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- Divide the dough in half, roll out one half to fit a 9-inch pie dish, and trim the edges.
- In another bowl, toss peaches with sugars, bourbon, lemon juice, spices, and cornstarch for the filling.
- Pour the filling into the crust. Roll out the remaining dough, place over the filling, and seal the edges. Cut slits in the top.
- Bake for 50-60 minutes until the crust is golden and the filling is bubbly. Tip: Cover the edges with foil if they brown too quickly.
- While the pie cools, whisk bourbon and powdered sugar for the glaze until smooth.
- Drizzle the glaze over the cooled pie. Tip: For an extra kick, warm the bourbon slightly before mixing.
Decadent doesn’t even begin to cover it—this pie’s flaky crust and juicy, bourbon-kissed peaches are a match made in dessert heaven. Serve it warm with a scoop of vanilla ice cream for that perfect contrast of temperatures and textures.
Captain Jacks Peach Pie with Fresh Mint Garnish
Let’s face it, folks—nothing says summer quite like a peach pie that’s as bold and adventurous as a pirate on the high seas. This ‘Captain Jacks Peach Pie with Fresh Mint Garnish’ is your ticket to dessert paradise, with a playful twist that’ll have your taste buds singing shanties.
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and diced
- 6-8 tbsp ice water
- For the filling:
- 6 cups fresh peaches, peeled and sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 tsp cinnamon
- 1 tbsp lemon juice
- For the garnish:
- 1/4 cup fresh mint leaves
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
- In a large bowl, mix 2 1/2 cups flour and 1 tsp salt. Add 1 cup diced butter, blending until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
- Gradually add ice water, 1 tbsp at a time, until the dough comes together. Divide into two balls, wrap in plastic, and chill for 30 minutes.
- Roll out one dough ball to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
- In another bowl, toss 6 cups peaches with 3/4 cup granulated sugar, 1/4 cup brown sugar, 1/4 cup flour, 1 tsp cinnamon, and 1 tbsp lemon juice. Tip: Let the filling sit for 10 minutes to draw out juices.
- Pour the filling into the crust. Roll out the second dough ball, place over the filling, and seal edges. Cut slits on top for ventilation.
- Bake for 50-60 minutes, until the crust is golden and filling bubbles. Tip: Place a baking sheet underneath to catch any drips.
- Let the pie cool for 2 hours before garnishing with 1/4 cup fresh mint leaves.
So there you have it—a pie that’s as juicy and vibrant as a summer sunset, with a crust that’s tender yet sturdy enough to hold all that peachy goodness. Serve it with a scoop of vanilla ice cream for a contrast that’s nothing short of legendary.
Conclusion
Magnificent! This roundup of 12 Delicious Captain Jack’s Peach Pie Recipes offers a treasure trove of flavors to explore. Whether you’re a seasoned baker or new to the kitchen, there’s a pie here to delight your taste buds. We’d love to hear which recipe becomes your favorite—drop us a comment below. Loved this collection? Share the sweetness by pinning this article on Pinterest for fellow pie enthusiasts to discover!
