Growing up, summer was always the best time of year at our house. My mom would spend hours in the kitchen, windows open to let the warm breeze in, baking up all sorts of delicious treats. But there was one dessert that stood out above the rest – her famous fresh peach pie recipe. The aroma of juicy, ripe peaches mingling with flaky, buttery crust would fill the entire house, drawing us kids right to the kitchen. We couldn’t wait for that first sweet, tangy bite.
I can still picture Mom carefully arranging the peach slices in the pie shell, sprinkling them with just the right amount of sugar and spices. Then she’d top it all off with a lattice crust, crimping the edges to seal in all that peachy goodness. As the pie baked, the smell would make our mouths water in anticipation.
When it was finally ready, we’d impatiently wait for it to cool a bit before diving in. That first forkful was pure bliss – the soft, juicy peaches practically melting in our mouths, balanced by the perfect flakiness of the crust. It was the taste of summer, of lazy afternoons spent in the backyard and fireflies blinking in the twilight. To this day, nothing brings me back to those carefree childhood memories like a fresh peach pie.
Why This Fresh Peach Pie Recipe Will Become Your Go-To
The Secret Behind Perfect fresh peach pie recipe
What makes this fresh peach pie recipe so special is the perfect balance of flavors and textures. The key is using ripe, in-season peaches at the peak of freshness. Their natural sweetness is enhanced with just the right amount of sugar and spices, creating a filling that’s not too cloying. And the buttery, flaky crust provides the ideal counterpoint, with a satisfying crunch in every bite.
Print
Fresh Peach Pie Recipe
- Total Time: 85
- Yield: 8
Description
Indulge in the sweet, juicy flavors of a homemade fresh peach pie. This classic dessert features a flaky, buttery crust filled with ripe, seasonal peaches that melt in your mouth. Perfect for any summer gathering or as a delightful treat.
Ingredients
– 2 1/2 cups all-purpose flour
– 1 tsp salt
– 1 cup unsalted butter, chilled and cubed
– 1/4 cup ice water
– 6 cups sliced fresh peaches (about 6-8 medium peaches)
– 1 cup granulated sugar
– 2 tbsp cornstarch
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 tbsp unsalted butter, cubed
Instructions
1. – In a food processor, pulse the flour and salt together. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs.
2. – Gradually add the ice water, 1 tbsp at a time, and pulse until the dough just begins to hold together.
3. – Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
4. – Preheat the oven to 400°F.
5. – In a large bowl, gently toss the sliced peaches with the sugar, cornstarch, cinnamon, and nutmeg.
6. – On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer to a 9-inch pie plate.
7. – Add the peach filling and dot the top with the cubed butter.
8. – Roll out the remaining dough disk and place it over the filling. Crimp the edges to seal and cut slits in the top to allow steam to escape.
9. – Bake for 25 minutes, then reduce the oven temperature to 350°F and bake for an additional 25-30 minutes, until the crust is golden brown.
10. – Allow the pie to cool completely before slicing and serving.
Notes
For a flakier crust, you can use a combination of butter and shortening. You can also add a tablespoon of lemon juice to the peach filling for a bit of brightness. Serve the fresh peach pie with a scoop of vanilla ice cream or a dollop of whipped cream.
- Prep Time: 30
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
But the real secret is in the technique. My mom always took the time to carefully peel and slice the peaches, ensuring each piece was uniform in size. This helps them cook evenly and prevents any soggy spots in the filling. And the lattice top crust isn’t just for looks – it allows steam to escape, keeping the pie from getting watery.
Trust me, one taste of this fresh peach pie and it’ll become your new go-to summer dessert. The combination of juicy fruit and perfectly baked pastry is simply irresistible.
Essential Ingredients You’ll Need
– Fresh, ripe peaches – Look for peaches that are soft to the touch but still hold their shape. Avoid any that are bruised or overly soft.
– All-purpose flour – The foundation for the flaky crust.
– Unsalted butter – Adds rich flavor and tender texture to the dough.
– Granulated sugar – Sweetens the filling and balances the tartness of the peaches.
– Ground cinnamon – Warms up the filling with its signature spice.
– Cornstarch – Helps thicken the peach juices into a nicely textured filling.
– Egg wash – Gives the crust a beautiful golden-brown sheen.
Step-by-Step fresh peach pie recipe Instructions
Preparing Your fresh peach pie recipe
This fresh peach pie recipe is a classic summer dessert that’s surprisingly easy to make at home. With just a handful of simple ingredients and a few key techniques, you can have a homemade pie that rivals anything from the bakery.
The total time to prepare this recipe is about 1 hour and 30 minutes, with 30 minutes of active prep work and 1 hour of baking. You’ll need a 9-inch pie dish, a rolling pin, and a sharp knife for slicing the peaches.
1- Begin by making the pie dough. In a large bowl, combine the flour and cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs. Stir in ice water 1 tablespoon at a time until the dough just begins to hold together.
2- Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. This helps the gluten relax and makes the dough easier to roll out.
3- While the dough chills, prepare the peach filling. Peel, pit, and slice the fresh peaches into 1/2-inch thick wedges. Transfer to a large bowl and toss with the sugar, cinnamon, and cornstarch until well coated.
4- On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it into the sides. Trim any excess dough from the edges.
5- Pour the peach filling into the prepared pie crust, spreading it out evenly. Roll out the remaining dough disk and cut it into 1-inch wide strips. Arrange the strips in a lattice pattern over the top of the filling.
6- Crimp the edges of the pie crust to seal. Brush the lattice top with an egg wash and sprinkle with a bit of sugar. Bake at 400°F for 25 minutes, then reduce the heat to 350°F and continue baking for 35-40 minutes more, until the crust is golden brown and the filling is bubbly.
Pro Tips for Success
The key to a perfect fresh peach pie is using the ripest, most flavorful peaches you can find. Avoid anything that’s hard or underripe, as they won’t have the same juicy sweetness. I also recommend peeling the peaches before slicing – the skin can become tough and chewy in the baked pie.
Be sure not to overload the crust with too much filling. You want just enough peaches to create a nicely balanced ratio of fruit to pastry. And don’t be tempted to skip the lattice top – it helps steam escape so the filling doesn’t get watery.
Finally, resist the urge to slice into the pie as soon as it comes out of the oven. Let it cool completely, at least 2-3 hours, to allow the filling to set up properly. This helps prevent a soupy, runny mess when you cut into it.
Serving and Storing Your fresh peach pie recipe
Perfect Pairings for fresh peach pie recipe
This fresh peach pie is the quintessential summer dessert, and it pairs beautifully with all sorts of warm-weather favorites. A scoop of creamy vanilla ice cream is the classic accompaniment, with the cold creaminess complementing the warm, juicy peaches.
For a more grown-up twist, try serving it with a dollop of lightly sweetened whipped cream or a drizzle of caramel sauce. It also goes wonderfully with a cup of strong black coffee or a glass of iced tea on a lazy afternoon.
And don’t forget about the pies’ versatility – it makes a fantastic addition to potlucks, backyard barbecues, or as the finale to a special family dinner. Wherever you enjoy it, this fresh peach pie is sure to be a hit.
Storage and Make-Ahead Tips
Leftover fresh peach pie will keep, covered, at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. Just be sure to let it come back to room temperature before serving, as the cold can dull the flavors.
You can also make this pie in advance and freeze it. Bake the pie as directed, let it cool completely, then wrap tightly in plastic wrap and foil. It will keep in the freezer for up to 3 months. To serve, thaw overnight in the refrigerator and then let it sit at room temperature for 30 minutes before cutting.
For the ultimate make-ahead convenience, you can even prepare the pie dough in advance. Make the dough, shape it into disks, wrap, and refrigerate for up to 3 days or freeze for up to 3 months. Just thaw in the fridge overnight before rolling and assembling the pie.
Variations and Dietary Adaptations for fresh peach pie recipe
Creative fresh peach pie recipe Variations
While this classic fresh peach pie recipe is hard to beat, there are plenty of ways to put your own spin on it. Try swapping in different types of stone fruit, like nectarines, plums, or apricots, for a tasty twist. You can also add a handful of blueberries or raspberries to the filling for extra flavor and color.
For a heartier, more decadent version, stir in a few tablespoons of chopped toasted pecans or walnuts. The crunch pairs beautifully with the soft peaches. Or sprinkle on a crunchy streusel topping instead of the lattice crust.
And don’t forget seasonal variations. In the fall, try adding a pinch of nutmeg or ginger to the filling. Come winter, you can swap the fresh peaches for canned or frozen, which work just as well. Just be sure to adjust the sugar and thickener amounts accordingly.
Making fresh peach pie recipe Diet-Friendly
For a gluten-free version of this fresh peach pie, simply replace the all-purpose flour in the crust with a 1-to-1 gluten-free flour blend. You may need to add an extra tablespoon or two of water to the dough to get the right consistency.
To make it vegan, use a plant-based butter or shortening in place of the traditional butter in the crust. And instead of an egg wash, brush the top crust with a bit of non-dairy milk before baking.
For a lower-carb spin, you can use an alternative sweetener like erythritol or monk fruit in the filling. Just be sure to taste and adjust the amount to your preference. You can also reduce the amount of sugar and thicken the filling with a bit of xanthan gum instead of cornstarch.
No matter which dietary variation you choose, this fresh peach pie recipe is sure to satisfy your sweet tooth while catering to your dietary needs.
Frequently Asked Questions
Q: Can I use canned or frozen peaches instead of fresh?
A: Absolutely! While fresh, ripe peaches are ideal, you can certainly make this pie with canned or frozen fruit. Just be sure to drain any excess liquid from canned peaches, and adjust the sugar and thickener amounts as needed. Frozen peaches may release a bit more liquid, so you may want to increase the cornstarch slightly.
Q: Do I have to peel the peaches?
A: I highly recommend peeling the peaches before slicing and using them in the pie. The skins can become tough and chewy in the baked pie, detracting from the otherwise soft, juicy texture. Peeling does take a bit of extra time, but it’s worth it for the best possible filling.
Q: How do I get the lattice crust to turn out perfectly?
A: The key to a beautiful lattice crust is to work slowly and carefully. Roll out the dough to an even thickness, then use a sharp knife or pizza cutter to cut it into 1-inch wide strips. Lay half the strips across the filling in one direction, then weave the remaining strips perpendicular to create the lattice pattern. Crimp the edges well to seal in all that peachy goodness.
Q: Can I make this pie ahead of time?
A: Absolutely! This fresh peach pie is a great make-ahead dessert. You can prepare the entire pie, bake it, and then store it at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze the baked pie for up to 3 months. Just be sure to let it thaw completely before serving.
Q: Why is my peach pie runny?
A: There are a few common reasons a peach pie can turn out runny. First, make sure you’re using the right amount of thickener – usually 2-3 tablespoons of cornstarch. Also, be sure not to overfill the pie crust, as too much fruit can lead to excess juices. Finally, let the pie cool completely before slicing, as this allows the filling to set up properly.
Conclusion
This fresh peach pie recipe is truly a summer classic that’s sure to become a new family favorite. With its flaky, buttery crust and perfectly sweet and juicy peach filling, it’s an irresistible dessert that captures the essence of the season.
I hope you’ll give this recipe a try and experience the same joy I felt growing up, biting into that first warm, fragrant slice. The flavors will transport you to lazy afternoons and magical summer nights. And the compliments you’ll get from friends and family will have them begging you to make it again and again.
So what are you waiting for? Grab some ripe, juicy peaches and get baking! I can’t wait to hear how your fresh peach pie turns out. Be sure to leave a comment and let me know.