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There’s nothing better than fresh peaches, juicy and full of flavor. I always have to buy a few extras when I’m making peach pie because I can’t resist eating some while I’m cutting them up!


 

I love using local peaches, but I’ve also found that I can often get good ones from California these days. And I’ve used frozen ones and found they work just fine.

If you look up peach pie recipes, you’ll find all sorts of fancy things like ginger peach, cream peach pies, etc. I’m sure they’re all good, but I find the flavor of peaches is so wonderful I want to keep it pure. So here’s a simple and delicious peach pie recipe.

Peach Pie

- 9-inch pie crust, plus extra crust for top crust or pie crust art
- 6 cups peaches, peeled and sliced (about 5-8 peaches, depending on the size)
- 1 cup sugar
- 1/2 cup flour

Preheat oven to 425 degrees.

Peel and slice the peaches and place in a large bowl.

Mix flour and sugar and add to the peaches. Let sit for about 10 minutes, stirring occasionally, to bring the juices out.

Place the peaches into the pie crust. You should have enough to fill it amply and pile them a little higher in the middle.

Prepare a top crust or use cookie cutters to make shapes and arrange them on top of the fruit.

For the pie in the picture, I decided I wanted an almost-full crust. I simply took a bottle cap and cut out a few circles for visual interest and to allow the juices to bubble up.

Bake for about 30 minutes at 425°F. Lower heat to 325° and bake for about another 20-30 minutes. The fruit should be juicy and bubbling.

Tips from Jane

—The easiest way to peel peaches is to blanch them first. Simply boil a large pot of water, place the peaches in it for about one minute, and remove.

I usually rinse them quickly in cold water because they’re hot.

The skins will just come off in your fingers, leaving a beautiful smooth peach.

—The last time I made this pie I found I didn’t have quite enough peaches.

What to do?

I checked the fridge and found I had some strawberries, so I cut them up, mixed with a little flour and sugar, and put them in the middle of the pie. With the top crust they weren’t visible, so there was a nice little surprise as I cut the pie. And my dinner guests loved the tanginess the strawberries provided.

—I also love blueberry peach pie, a great combination of summer fruits. Or just delicious blueberry pie.

—Since I like to fill my pies with lots of fruit, they sometimes spill over. To protect your oven, place an old baking sheet or some aluminum foil on the bottom rack of the oven.


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Peach Pie by Pie Chef Jane Fisher

I used a bottle cap to cut a few circles for visual interest and to allow the juices to bubble up. Yum!