Peach Pie Recipe With Fresh Peaches

Recipe for Peach Pie Baked With Fresh Peaches in a Flaky Pie Crust

Jul 25, 2008
Donna Diegel

Fuzzy Ripe Peaches - Donna Diegel

Peach pie baked in a flaky pie crust with fresh ripe peaches and spices. Dress it up with a lattice or double crust and serve à la mode with ice cream! Simply delish!

Ripe juicy peaches, sun-kissed by Mother Nature herself, are truly a summertime treat! Buy or pick some today and make this delicious Peach Pie Recipe. Serve it up with a scoop of ice cream and you'll be everyone's favorite baker!

Peaches 101

Be sure to read Baking With Fresh, Frozen & Canned Peaches before you make this Peach Pie Recipe. The article has lots of tips and how-to's like How to Peel Fresh Peaches, How Many Peaches are in a Pound, and much more.

Peach Pie Made With Frozen Peaches

Frozen peaches are an excellent choice for peach desserts during the winter when fresh peaches are hard to come by. Most supermarkets and foodservice companies sell IQF (individually quick frozen) peaches in their freezer section. Use frozen peaches right from the bag (do not thaw), or thaw out and drain completely before using them in this Peach Pie Recipe.

Peach Pie Recipe Made With Fresh Peaches

Recipe for 9" Double Crust Pie Crust (Click on The Best Pie Crust Recipe. This recipe makes enough for 4 crusts. You can divide the recipe in half or freeze the extra crusts.)
5 cups peach slices, peeled and pitted (or frozen, see above)
1 1/4 cup sugar
1/2 cup flour
1/2 - 3/4 teaspoon cinnamon or nutmeg to taste
1 teaspoon lemon juice
2 Tablespoons cold butter, cut in small pieces
1 Tablespoon milk or cream for brushing the top crust
1 Tablespoon sugar and 1/4 teaspoon ground cinnamon for dusting the crust

Directions:

Preheat oven to 375 degrees F.
Roll out the pie crust bottom and tops according to directions leaving enough overhang to fold underneath. Place the bottom pie crust evenly in a 9" pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn't dry out.
Toss together gently in a large bowl; peaches, sugar, flour, spices if desired and lemon juice.
Fold into prepared pie crust and dot with cold butter.
Choose either double crust or lattice crust and follow directions below.
Bake for 45-60 minutes or until crust is golden brown and juices are bubbling from vent holes. If the edges start to brown too quickly, place a piece of aluminum foil around the rim.
Remove to cooling rack and let cool for 30-60 minutes.
Serve Peach Pie à la mode with ice cream or sweetened whipped cream.
Refrigerate leftovers if there are any!
Makes 1 double crusted pie. Serves 8.

How To Make a Double Pie Crust:

Unfold the top crust and place over the top of the peaches. Fold the edges of the top crust over and under the bottom edges and flute with your fingertips. Likewise, the crust can also be sealed with the tines of a dinner fork.
Brush the pastry crust with milk or cream and sprinkle evenly with cinnamon sugar.
Cut small decorative vent holes into the top crust using a knife or a very small cookie cutter.

How To Make a Lattice Pie Crust:

Unfold the top crust. With a ruler, sharp paring knife, pizza wheel or crimped pastry wheel, measure and cut all strips 3/4" wide by the length of the crust. Do the whole piece. You should have 10-12 strips all total. Don't worry if some of the pieces are shorter than the others. It will all work out in the end.
Starting from one side of the pie, lay down the smallest strip over the peach filling, followed by the next size up and so on, with the longest strip right down the center, leaving an inch between strips. You should have 5-6 strips across the pie all spaced equally apart. Lay back every other strip.
Next, turn the pie around 90 degrees. Starting in the middle, lay the longest strip down right up next to the strips that are laid back. Unfold the laid back strips over the long strip. Lay back the alternate strips. Place the next longest strip 1" from the first. Unfold the laid back strips. Fold back the other strips and repeat until all strips are down and a lattice pattern is formed.
Trim edges, leaving enough to fold under. Crimp edges to seal. Lightly brush the milk or cream over the crust and sprinkle with cinnamon sugar if desired.