Looking for the perfect peach pie? The flavor of the fresh peaches is up front and delicious, the pie isn’t overly sweet which allows the peach flavor and natural sweetness to come shining through.
The Perfect Peach Pie
He loaded his vehicle with fresh peaches, apples, plums, nectarines and apple butter for his return trip and shared them with his close neighbours. Check out Peter’s Orchard’s FaceBook page for gorgeous photos of the fruit they sell! Thank you Peggy and Michael, your generosity is much appreciated!
All those gorgeous fresh peaches were the inspiration I needed to make my first Peach Pie. It was absolute PERFECTION! The flavour of the fresh peaches is up front and delicious, the pie isn’t overly sweet which allows the peach flavour and natural sweetness to come shining through.
Tips for making The Perfect Peach Pie:
- I made a double batch of all butter homemade pie crusts (yields 2 crusts). You can also use 2 pre-packaged pie crust from the refrigerated section of your store.
- Make sure you’re using fresh ripe peeled peaches (no skin on the peaches)
- Cut the peeled peaches in half, remove the pit. Cut the halves into wedges that are about a 1/2 inch thick.
- VERY IMPORTANT – drain the peaches in a colander, this helps your pie to not be soupy when cut.
- Before baking I sprinkled the top crust with raw sugar, you could use regular sugar mixed with a little cinnamon, peaches love cinnamon.
- If your top crust is getting to brown and the pie still has baking time left, place foil on the top and continue baking.
- After the pie has cooled completely, refrigerate it for a couple hours before cutting.
PIN IT FOR LATER
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The Perfect Peach Pie
- Pie crust recipe yielding two crusts for a 9 inch pie or
- 1 package pastry for a 9 inch double crust pie 15 ounce
- 5 cups sliced peaches ( slice the peaches about 1/2 inch thick)
- 1 egg beaten
- 1 Tablespoon lemon juice
- 1/4 cup all purpose flour
- 1/4 cup cornstarch
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 Tablespoons cold butter
- 1. Preheat oven to 450 degrees
- 2. In a large bowl combine the sliced peaches and lemon juice, gently toss together. Place the sliced peaches in a colander to drain. Don't skip this step, this eliminates some of the juice so your pie won't be soupy after it's cut. When I drained my peaches I collected almost a 1/4 cup of juice. Drain peaches about 10 - 15 minutes. Place drained peaches in a large bowl.
- 3. Place one homemade or pre-made pie crust in the bottom of a 9 inch pie pan. Brush the pie crust (bottom and sides) with a little of the beaten egg. This keeps the crust from getting soggy. Keep the rest of the beaten egg to brush on the top crust.
- 4. In a medium size bowl combine the flour,cornstarch,sugars,cinnamon and salt. Stir to combine. Pour the flour mixture over the drained peaches and gently fold them together.
- 5. Pour peaches into the bottom pie crust and dot with butter. Place the top crust over the peaches and flute edges. Brush with the rest of the beaten egg and cut 4 slits in the top crust to vent steam. You can sprinkle sugar on top of the crust for decoration if you like. Place pie on a baking sheet, I always do this so there's no chance of spills in the oven.
- 6. Bake the pie at 450 degrees for 10 minutes, reduce heat to 350 degrees. Bake an additional 30-35 minutes until crust is brown and juices bubble up through the slits. If your pie edges brown to quickly, cover the edges with strips of aluminum foil and continue baking. After the pie has cooled completely, refrigerate it for a couple hours before cutting.
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I bought the most fabulous peaches at the farmers market today. Wish I’d bought more so I could bake this pie.
COULD YOU USE CANNED PEACHES,OR FROZEN INSTEAD OF FRESH?
I wouldn’t use canned peaches Barabar. I’ve never used frozen,but if you make sure that you thaw them and follow the instructions in the recipe to drain them well I don’t see why it wouldn’t work.
Peaches are my favorite fruit. Lots of other fruits I like, but nothing beats a good fresh peach in pie, ice cream, crisp, on cereal, all by alone or whatever. YUM!! This pie looks exceptionally delicious. I hope to have peaches in a couple weeks.
Hey, thanks for the Tip. I never knew if you brushed the bottom and sides with egg, it will keep the dough form getting soggy. Makes a lot sense!
I love homemade peach pie, but have never made it! Thanks for the recipe!
one of my fav things .. yummyy I have announced some event on independence day as it was my first event, seriously i need some encouragement and motivation from you people… glad if you join my event.. Celebration of Freedom.. happy independence day 🙂
Hi, all I have are frozen peaches, do you think they would work well with your recipe? Thanks.
Nicole you can, just make sure you drain them very well ok?
Thank you Monu!!
Thank you Sarah!!
Barbara, thank you for visiting. I hope you get to make the peach pie,it was my first and my goodness it was perfect. I’m still thinking about your banana chocolate bread!!
Charlotte I know what you mean, peaches are exquisite! Please come back and tell me if you make it, I always love to hear !
Yum! I just love peach baked goods! I can’t wait for them to come into season around us.
Peaches are one of my favorite fruits. This is making my tummy rumble for some Peach Pie!
Thank you Valerie, it’s absolutely delicious!
Oh wow, this looks amazing! Getting pinned for sure. Thank you for sharing your recipe with us at the #HomeMattersParty this week!
Thank you Nicole!
You are right, this does love absolutely perfect!!! Its almost peach picking season here so this is definitely going to happen soon!
Gorgeous dessert. Perfect all summer long!
Thank you Nancy!
I Love peach pie Mary and yours looks delicious! Pinned and shared!
Thank you Joanne!
Unfortunately I’ve never made a peach pie, but let me tell you, I love to eat them, LOL.
You’d love this one Cindy!
I made this pie last weekend and my husband said it was the best dessert I’ve ever made and I’m known for my cakes and cobblers! It was delicious and I didn’t change a thing. Had fresh peaches from my aunt’s tree and they were super sweet! Thanks for sharing.
Wonderful Lynn, my hubby felt the same way! Thank you for coming back to tell me!
Do you think I would be able to mix the filling & freeze it? To be able to make a pie in the winter? Thanks!
Megan here’s a Paul Deen recipe that has the peach pie filling frozen in the pie. She uses Fruit fresh in with the peaches, I imagine that’s to keep the color of the peaches from turning brown while frozen. Check the recipe out, you could adapt it to this recipe but still use the fruit fresh. http://www.foodnetwork.com/recipes/paula-deen/frozen-peach-pie-filling-recipe.html