Sweet and juicy with a flavor that speaks of long summer days, eating a fresh peach hits the spot during warm months. Our recipe for Fresh Peach Pie transforms fresh peaches into a delightful dessert that is perfect for guests or just for your family at home.
Peaches begin to hit the produce section of the grocery store in mid-summer. Generally, the first peaches in the stores are “clingstone” peaches. These peaches are so good after a winter of waiting for summer stone fruits, but they might not be the best choice for a recipe like Fresh Peach Pie. Clingstone peaches have flesh that tightly clings to the pit in the center of the fruit. Removing the pit from these fruits is difficult and frustrating. Later in the season, “freestone” peaches will ripen. A freestone peach has a pit that lifts easily from the flesh of the fruit. You can simply run your knife around the peach, split it in half, and pull the pit from the fruit. If you’re not sure which peaches are in your local store, you can ask the produce manager.
Fresh Peach Pie Recipe
- Medium-sized mixing bowl
- Pastry blender
- Medium-Sized Bowl
- Rolling Pin
- Pie Pan
- 8 pcs Fresh Ripe Peaches
- 3 tbsp Cornstarch
- ¾ cup Granulated Sugar
- 2 cups All-purpose Flour
- 1 teaspoon Salt
- ½ cup Shortening
- ¼ cup Granulated Sugar
- 1 cup Ice Water
- 2 tbsp Milk Optional garnish
- 2 tbsp Sugar Optional garnish
- Preheat the oven to 450 degrees and place the oven rack in the center of the oven.
- First, you will make your pie crust. In a medium-sized mixing bowl, stir together the flour, ¼ cup of sugar and the salt. Using a pastry blender, cut the shortening into the flour mixture until the bits of shortening are just tiny little blobs. The mixture should resemble cornmeal.
- Add the water a bit at a time, holding back the ice. Stir just a bit after each addition. Be gentle as you stir the water into the dough. If you beat or pound pie dough, it will make your crust tough and unappealing instead of light and flaky. Stop adding water when the dough begins to pull away from the sides of the bowl and turn into a big blob. Press the crust together with your hands and shape it into a ball.
- Divide the ball into halves and return them to the mixing bowl. Put the mixing bowl into the refrigerator, covered with plastic wrap, while you prepare the pie filling.
- Peel the peaches with one of the methods described.
- Split the peaches in half and remove the pits. Slice the peaches into 8-10 slices each. Place the peach slices in a bowl and stir in the sugar and cornstarch.
- Remove the pie crust dough from the refrigerator. On a lightly floured surface with a rolling pin, gently roll the pie crust out into a 12-inch round.
- Transfer the crust to the pie pan to make the bottom crust. You can do this easily by folding the crust in half and then in half again. Unfold the crust in the pan.
- Pour the pie filling mixture into the crust lined pan.
- Roll out the remaining pie crust disc into a 10 or 11 inch round. Transfer it to the pan. Press the edges together and trim the sides. Make a decorative edge on the rim of the pie crust and cut 6 to 8 vents in the top crust. Lightly brush the pie surface with milk or heavy cream if desired and sprinkle with 1 or 2 tablespoons of sugar to add a decorative finish on the crust.
- Put the pie in the oven and bake for 15 minutes, reducing the heat to 400 degrees. Bake for an additional 40 to 45 minutes until the top is golden brown and the filling is bubbly. If the edges of the pie begin to brown too early, cover them with strips of aluminum foil or with a pie shield, removing them in the last 15 minutes of baking.
- Remove the pie from the oven and allow it to cool for at least an hour before slicing and serving. Store leftovers tightly covered with aluminum foil in the refrigerator.
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