This post may contain affiliate links. Please read my disclosure policy.
Old Fashioned Fresh Peach Pie, just like grandma used to make!
Fresh Peach Pie – made with juicy, ripe peaches and a flaky, buttery pastry crust. Don’t forget the ice cream!
Fresh fruit pies are always a favorite with our family.
As usual, I also sought the opinion of my senior taste tester – traveling husband (who by the way has not traveled so much since I started making so many pies.) He said, “If you look up peach pie in the southerner’s dictionary, you’ll see a picture of this pie.” He went on to say “I’m from Atlanta and can tell you this is what a real peach pie tastes like.” Georgia peaches and all ya’ll 😉
I don’t think he’s going to say something less than complimentary … cause I didn’t marry no dummy! All joking aside, fresh fruit pies are my favorite too. It’s almost as if crust was invented just for amazing fruit fillings. The simple pies are some of the best, and this pie is simple, and it’s one of the best!!
Peaches are everywhere these days (in Virginia) and are very reasonably priced.
Here’s what you’ll need to make this luscious peach pie:
- double crust pastry
- 6 cups of peeled, sliced peaches (about 10-11 peaches)
- lemon juice
- corn starch
- almond extract
- granulated sugar
The filling is simple to make because the fruit does all the work for you. Once tossed in spices and sugar, the peaches macerate and create an incredible syrup. This flavorful peachy syrup thickens while it bakes with a little help from the corn starch.
As with other fruit-centric recipes, the quality of the fruit can make all the difference between “good” or “phenomenal” peach pie.
There is nothing like fresh Peach Pie with sweet, soft, syrupy peaches in a crispy, flaky buttery crust.
Make your own double crust pastry, or feel free to buy refrigerated pie dough.
This is how I like it … fresh Peach Pie and plain vanilla ice cream sprinkled with a little cinnamon.
Tips for selecting the best peaches:
- Select peaches that are firm with no shriveled skin;
- The peaches should be very fragrant;
- The fruit should be slightly soft when gently squeezed;
- Check for bruises and avoid damaged fruit;
- Color is a good indicator of great fruit, pick those with deep, rich hues;
- Large peaches have the most sugar, select medium to large peaches;
- Buy local if you can. Local peaches have spent less time traveling and more time on the tree to ripen!
Thanks for PINNING!
Let’s be baking friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one!
If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!
PRINT THE RECIPE!
Fresh Peach Pie
- 2 pie dough recipes
- 6 cups fresh peaches peeled and sliced (about 10-11)
- 1 cup graulated sugar
- ¼ cup cornstarch
- ½ teaspoon cinnamon
- dash nutmeg
- dash salt
- ⅛ teaspoon almond extract
- 2 tablespoons butter
- juice of ½ a lemon
- 1 large egg beaten with 1 tablespoon milk for brushing on top
- 2 tablespoons coarse sugar for topping
- Prepare and refrigerate a double crust pastry. It's always better to roll it out once well chilled!
- Peel and slice 6 cups of peaches. Toss the peaches in a large bowl with 1 cup sugar. Cover and set aside for about 1 hour.
- Preheat oven to 400°F. Line a large baking sheet with foil. Set aside
- Prepare a double crust and roll out half the dough. Fit the dough into the bottom of a 9-inch pie plate. Set aside.
- In a medium saucepan, whisk the corn starch, nutmeg, cinnamon and salt. Drain the peaches reserving the juice. Whisk the peach juice into the corn starch mixture. Cook over medium heat until the syrup boils. Whisk constantly and cook for about 2 minutes or until mixture thickens. Remove from heat and stir in lemon juice, almond extract, and butter. Carefully fold in the peaches and any extra peach juice. Pour into the crust.
- Roll out the remaining pastry and place on top of the peaches. Seal and flute the edges. You can make a lattice crust or cut vents in a solid top. Brush the top with a mixture of milk and one beaten egg. Sprinkle with raw or granulated sugar if desired. Cover the edges loosely with foil and bake on the foil lined baking sheet for 40 minutes at 400°F. Remove foil and bake an additional 10 minutes or until the crust is golden brown and filling is bubbly.
- Cool before cutting. Serve at room temperature or slightly warm. Store leftovers in the refrigerator. Top with ice cream and cinnamon if desired.
- We recommend our recipe and a step-by-step video for our Perfect Pie Crust in 3 easy steps
Here are a few more of our favorite peach treats:
Peach Raspberry Pie with a Lattice Crust ~ juicy, sweet summer peaches are combined with tart raspberries for a wonderful seasonal dessert. Topped with a flaky, lattice weaved crust, this pie is a family favorite! Click over to check out our how-to video with step by step directions for making a lattice crust.
Easy Peach Crumble – Juicy sweet peaches are topped with a simple mixture made with butter, flour, cinnamon and sugar then crumbled on top. The aroma and flavor is heavenly!
We love making our Perfect Pie Crust in a food processor. It comes together in minutes! Click on the photos for more information:
Originally published July 2011 – photos and notes updated July 2018