I love this fresh peach pie. It’s one of my favorite summer treats. There’s summer in every sweet and tasty bite! You only bake the pie crust and then pour the sliced peaches and the sauce into the crust after it’s cooled. So the peaches are full of flavor and still firm since they are served perfectly fresh. Reserve only the best peaches for this pie – avoid over ripe ones that are mushy as well as under ripe ones that are crunchy.
I’ll include my favorite pie crust recipe as well. It’s from the Barefoot Contessa, and the directions are for a large food processor (I use the 12-cup capacity Cuisinart food processor.). But of course you can also adapt the directions to use a regular pastry cutter & bowl.
I hope you enjoy this!
Fresh Peach Pie
Ingredients
Scale
- Fresh Peach Pie
- submitted by Erin
- 1 c. water
- 1 c. sugar
- 4 Tb cornstarch
- 2 Tb lemon juice
- ¼ c. butter
- 4–5 sliced peaches
Barefoot Contessa’s Pie Crust Recipe (This makes two 10-inch pie crusts.)
- 12 Tbs (1 1/2 sticks) very cold unsalted butter
- 3 cups all-purpose flour
- 1 tsp salt
- 1 Tbs sugar
- 1/3 cup very cold shortening
- 6–8 Tbs (about 1/2 cup) ice water
Instructions
- Combine water, sugar, cornstarch, lemon juice, and butter and cook until thickened. Cool. Add peaches and put in pre-cooked pie crust.
Pie Crust:
- Dice the butter and return it to the refrigerator while you prepare the flour mixture.
- Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
- Add the butter and shortening.
- Pulse 8-12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
- Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling for the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
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oh man! Why do you live in Detroit?! I would have loved to help you eat that! haha
-Matt
WOW! That picture makes my mouth water! I am so disappointed that our early elberta peach tree died this year. I miss having all those peaches. My favorite peach pie recipe has always been Pam Holt’s with the almond flavoring and mashed peaches in the sauce, but I am excited to try this one! XO Mom
You told me about this pie! And it DOES look amazing! And better yet… my peaches are so ripe they are falling off the tree! I think we are making peach icecream tonight. So this might be peach week on the blog. 🙂 Melanie has a great recipe for peach pie, too. We made it last month together. I think the recipe is quite different, so we’ll have to get her to post hers, too, for variety. 🙂
Yum Er-bear! I love Mel’s fresh peach pie – I’m excited to try your recipe out! The pie crust is beautiful! Do you serve it with icecream or fresh whipped cream?
Yum, Erin, your pie looks SO good, I LOVE fresh peaches…and the pie crust itself looks totally amazing!