Fresh Peach Pie Recipe

4.18 from 41 votes

This Fresh Peach Pie is a simple, delicious way to enjoy fresh, juicy peaches. It’s made with a no-bake filling of uncooked peaches piled inside a golden, flaky homemade pie crust that tastes great served plain, with whipped cream or a la mode.

Prep Time1

Cook Time15

Total Time1 15

Course: Dessert

Cuisine: American

Servings: 9-inch pie

Calories: 520kcal

Author: The Carefree Kitchen

Ingredients

Single Pie Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
4 ounces Crisco (or butter)
1/4 cup water cold

Fresh Peach Pie Filling

6 large fresh peaches peeled and sliced thin
2/3 cup sugar
2 tablespoons lemon juice fresh
3 tablespoons cornstarch
1/2 teaspoon salt
2 tablespoons butter
1/2 teaspoon almond extract

US Customary - Metric

Instructions

Basic Pie Crust

Preheat oven to 425 degrees.
In a large mixing bowl, combine the four and salt. Add the Crisco (or cold butter) and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water.
Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead!
Form the dough into a flat disc and wrap in plastic, then let rest in the cooler for about 30 minutes - 1 hour.
Once the dough has chilled, remove from the plastic wrap and transfer to a lightly floured surface. Using a rolling pin, start in the middle of the dough and roll outwards to make a circle that is about 1/4" thick and large enough to hang over your pie plate at least 1/2".
Carefully line a pie plate with the rolled dough, pressing into the sides. Fold the edges under and pinch to make a decorative edge. Prick the edges and bottom of the pie crust with a fork, about 2 inches apart, then line with parchment paper or aluminum foil and fill with ceramic pie beads or dry beans.
Bake the prepared pie crust in your preheated oven for about 12-15 minutes, or until lightly golden on the edges. Remove from the oven, carefully remove the beans and parchment paper, and let cool while you make the filling.

Fresh Peach Pie Filling

In a medium mixing bowl, add the peeled and sliced peaches and sprinkle with sugar. Let sit for 30 minutes at room temperature, then drain the peaches and reserve the juices.
Put the reserved juices into a measuring cup and add 2 tablespoons of lemon juice and enough water (apple juice or white grape juice works here too) to equal 1 cup of liquid, then add it all to a medium pot.
Add the cornstarch and salt into the same pot and whisk until smooth, then heat over medium heat, whisking constantly until the mixture starts to bubble and thicken.
Boil for 30 seconds, then remove sauce from the heat and stir in the butter and almond extract. Whisk until butter is melted and combined, then let cool to room temperature.
Add the thickened sauce to your fresh peaches and fold together gently, then pour the entire peach mixture into the prepared pie crust and spread evenly.
Cover with plastic wrap and chill in the fridge for at least one hour, or up to 24 hours before serving. Enjoy!

Video

Notes

Make-Ahead Instructions: you can prep the pie crust days in advance. Pre-make and bake the pie crust and store at room temperature overnight or even in the freezer for up to 2 months. Otherwise, the entire pie can be made a day in advance, covered loosely in plastic, and stored in the fridge.
Storing Instructions: any leftover pie can be wrapped loosely in plastic wrap and stored in the fridge for up to 3 days.
Freezing: once this pie is completely cooled, wrap it tightly in plastic, then in aluminum foil, and freeze for up to 2 months. Thaw in the fridge overnight or at room temperature before eating.
Chilling the pie dough: If you don’t have time, don’t worry about chilling the dough. It’s a good practice, but not 100% necessary with this recipe.
Serving Suggestion: Top or serve with homemade whipped cream or vanilla ice cream!

Nutrition