Fresh Peach Pie is best made in July when the peaches are ripe and plentiful. You know the kind, the ones that are so juicy they drip right down your chin. The kind that the pit easily lets go of the flesh. Isn’t this peach pie tantalizing?
Fresh Peach Pie, or Southern Peach Pie, can’t be beat in the summertime when the peaches are fresh and succulent. We were lucky on Saturday and found some perfectly ripe freestone peaches so Don could make us a pie. In our family, he usually makes the pies. And he’s darn good at it. I’m thankful. It was scrumptious. Don used the Sweet Gluten Free Pie Crust as the crust.
Blanch the Peaches
When you use fresh peaches, you have to blanch them in boiling water to remove the skin. Don tells you how to do this in the recipe.
What You Need
What you need for this recipe: a couple of mixing bowls, a pan to boil the peaches, a good knife, a cutting board, a pastry cutter, measuring cups and spoons and a delightful pie plate. But what you really want is some wonderful dinnerware, glasses, and an espresso machine so you can have some great coffee with your pie. Or maybe an ice cream maker?
Fresh Peach Pie Recipe
Fresh Peach Pie
Juicy and sweet with a wonderful blend of cinnamon and nutmeg, this Fresh Peach Pie is a Southern U.S. favorite.
- 5-6 whole ripe peaches (should be about 4 cups when peeled and sliced)
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 1 prepared pie crust
Peel and slice the peaches into bite-sized pieces. Place in a bowl together with the juice from the peaches. (See note below about how to easily peel the peaches.)
In a separate bowl, mix the cinnamon, nutmeg, sugar and cornstarch.
Add this mixture to the peaches and combine well.
Place the peach mixture into a prepared pie crust.
Place the pie on a cookie sheet covered with aluminum foil or parchment paper to catch the drips in case the pie overflows.
Bake at 350F degrees for 45-60 minutes until peach mixture is set (not juicy).
Let cool or eat warm, topped with a little whipped cream.
Note: You may want to put a pie shield over the rim of your pie to prevent burning.
HINT: To peel a ripe peach, immerse it in boiling water for 2-3 minutes. Then drop it into a bowl of ice water. When cool enough to handle, the skin should slide off in large pieces.
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Peach Pie Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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