FRESH PEACH PIE

Sweet Peach Pie

Oh my – does it get any better than sweet peaches on a summer day?  This Fresh Peach Pie comes from the treasure trove of our family’s cherished recipes, a gift from Grandma that has stood the test of time. Each bite is a gentle reminder of lazy summer afternoons spent picking perfect peaches, big bites of sweet fresh peaches and peach juice dribbling down our chins, and the laughter of loved ones mingling with the sweet scent of baking pie wafting from the kitchen.
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This is a family-favorite heirloom recipe, delightful all on its own or perfect with a scoop of vanilla ice cream on top! As you take your first bite of this fresh peach pie, let the flavors transport you to a simpler time, where the sweetness of life was savored one slice at a time!

Fresh Peach Pie

I should have picked up more than one crate of fresh peaches - especially the first one of the season, is NEVER enough!  I had to hide half the crate in a safe, unidentified hiding spot in order to have enough to make this pie today!  Over the years my family has grudgingly gotten used to finding food marked "DO NOT TOUCH!", knowing that it is usually a critical ingredient for something delicious that they will be encouraged to eat and make comment on for my website.

​And my grandson has started standing up in his chair and taking "pictures" of his meals before he eats them...gotta love it!  Cracks me up every time!

​But Aaaaahhhhhhh...fresh, warm, sweet and summery peach pie.  Is there anything like it?

Sweet Fresh Peaches

Flaky & sugar-sprinkled lattice crust...

This sweet peach pie is always going to bake up some delicious sweet pie filling - there is no way to contain all that sunshine and sweetness in the crust.  One of the tricks I've learned over the years is to simply pull the edges of the bottom crust up and over the top of the lattice crust - it really does help to keep the juices in the pie. 

​Once you've made a homemade fresh peach pie, you will never, ever consider using a prepared pie filling.  There is no way to compare the freshness, texture or natural sweetness that you get from fresh ripe peaches. 

Sweet Peach Pie

Even though you may want to gobble this up as soon as it comes out of the oven, resist the temptation!  Let the pie cool for at least 3 hours, and preferably at least 4 hours in the fridge, to help the filling thicken and set-up perfectly. 

​Of course, that is for the fresh peach pies that we make AFTER the first one...which is usually gobbled up warm after an hour or two of swatting hands away from the pie plate!

Fresh Sweet Peach Pie

This is just so dang sweet and good, words and photos hardly do it justice!  Perfect in the summertime!

Fresh Peach Pie

Fresh Peach Pie

And for a little something extra special, top with a scoop of fresh vanilla ice cream or sweetened whipped cream.  Totally decadent!

​Hope that you enjoy our family favorite recipe as much as we do!

FRESH PEACH PIE

Get reach to celebrate the flavors of summer with a slice of sweet Fresh Peach Pie made from an heirloom recipe. The juicy, ripe peaches combined with a flaky crust will transport you to a state of bliss!

Sweet Peach Pie with Vanilla Ice Cream

 INGREDIENTS:
2 pie crusts (homemade or refrigerated)
8 fresh peaches (about 7-9, large & ripe)
1 tablespoon (14g) fresh lemon juice
1 cup (200g) granulated sugar
¼ cup (30g) all-purpose flour
¼ cup (32g) Instant ClearJel or cornstarch
1 teaspoon pure vanilla extract
¼ teaspoon pure almond extract
½ teaspoon ground cinnamon
½ teaspoon salt
1 tablespoon unsalted butter (diced into small pieces)
Egg Wash: 1 large egg + 1 tablespoon milk
Sugar or sparkling sugar (optional)
 
HOW I MAKE THIS:

1. PREPARE PIE CRUST:  For this pie we’ll be using a double pie crust on the bottom of a 9-inch pie plate. Prepare pie crust per your favorite recipe, or use 2 refrigerated pie crusts.
2. Sprinkle the bottom of pie plate with flour (this will prevent the crust from sticking to the bottom of your pie plate when serving).  Roll out chilled pie dough on a floured work surface until you have a circle 12 inches in diameter. Carefully place the dough into pie plate. Tuck it in with your fingers, making sure it is smooth.  Use a small sharp knife to trim excess dough 1-inch off the edges, and flute.  Refrigerate while you are preparing the filling.
3. PREPARE PEACH FILLING: To easily peel peaches, carefully set them in a large pan of boiling water for 30 seconds; remove with a slotted spoon and place in cold/ice water for a minute.  Pinch an edge of the peel, and it should pull away easily from the rest of the peach.  Cut each peach in half and remove the stone.  Cut the peaches into a mix of wedges and bite-sized pieces and place in a large bowl.  Sprinkle with fresh lemon juice, vanilla, and almond extract and set aside.
4. In a separate bowl, whisk together the sugar, flour, ClearJel or cornstarch, cinnamon and salt.  Sprinkle mixture over the top of the peaches and gently mix until the peaches are evenly covered.  Pour the filling and all of the juices into the prepared pie crust.  Top with pieces of diced butter.
5. Remove the remaining chilled pie dough from the refrigerator. Roll the dough out, 12 inches diameter. For a double crust pie, top filling with second shell, crimp edges and cut several slits to allow steam to release during baking.  If making a lattice crust, use a pastry wheel to cut 16 strips 1/2 inch wide.  Carefully weave the strips into a lattice over top of pie. Using a small knife, trim the extra overhang. Crimp edges of the dough with your fingers or a fork.
6. In a small bowl, whisk egg and milk, and brush on top of crust with a pastry brush. Sprinkle with sugar or sparkling sugar if desired. 
7. Put the prepared pie in the refrigerator to chill for 30 minutes.
8. BAKE PIE: Preheat the oven to 425°F and place oven rack in the lowest part of the oven. 
9. When oven is preheated, remove pie from refrigerator and bake for 25 minutes.  Reduce oven temperature to 400°F and place a pie crust protector around edge of pie.  Continue baking for an additional 35 to 40 minutes or until crust is golden brown and filling is bubbling, and the temperature in the middle of the pie reaches 200°F on an instant-read thermometer.  If the crust is getting too brown in the center, remove pie crust protector and cover loosely with non-stick aluminum foil.
10. Remove from oven and allow pie to cool for at least 3 hours before serving. The filling with become thicker as it cools.  If you want the pie to really set up before serving, store in the refrigerator for at least 8 hours before serving. 
11. Serve pie warm or chilled; great served with vanilla ice cream or sweetened whipped cream. 
12. Pie will stay fresh in a covered container in the fridge for up to 5 days. 

 
YIELD:  8 servings
 
RECIPE NOTES:

Use the Right Kind of Peaches:  The quality of the peaches you put into your pie will directly result in how good your pie is. If you use unripe, flavorless peaches, those features won't magically change when you turn them into a pie. For the best peaches, buy them in season and from a reputable source; smell them and feel them – a ripe peach should smell sweetly peachy, and should give in easily with a gentle squeeze. You don’t want mushy over-ripe peaches either! Peaches have such a delicate flavor that no amount of sugar can change a flavorless peach.

To Ripen Peaches: Place on a kitchen towel stem side down, for up to 1-3 days, checking daily. Once they are fragrant and barely soft, they are ready for your pie!
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What is the best thickener to use for fresh fruit pies?  I prefer using King Arthur’s Instant ClearJel, since it thickens without cooking, retaining the fresh flavor of the berries.  You can also use other thickeners - Quick-cooking tapioca makes filling bright and clear, but can give you a sticky texture, and needs to rest 15 to 30 minutes before baking for the tapioca to soften. Cornstarch has thickening power similar to Instant ClearJel, but like flour, it lends a cloudy, semi-transparent look to fruit filling and can give filling a starchy taste.  

Original recipe published June 2016; revised and reposted April 2024.
 
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