Where did the summer go? School is starting, but the weather is saying summer is still in full swing. I need to make it last longer. But how?
Obviously, a lovely and scrumptious fresh peach pie! After all, it is still peach season. They are at their maximum juicy sweetness right now! Just add some ingredients you likely have in the pantry and create this crowd-pleasing pastry! I’ve included a link to my favorite all-butter pie crust recipe from the incomparable Martha Stewart. It is easily prepared in a food processor or by hand, and comes out perfectly every time!
In addition to its simplicity, the recipe does offer options – as little or as much sugar as you like, lemon or lime juice, flour or cornstarch. Whatever you have on hand is likely perfect! And, aside from the peaches, you likely have all of the other ingredients on hand. So get cracking! Make the summer last a bit longer with this wonderful Fresh Peach Pie!
Enjoy!
Peach Pie
Use your favorite crust recipe or a pre-made crust if you desire. My go-to recipe, prepared in a food processor, is Martha Stewart’s Pate Brisee
- Cook Time: 1h
- Serves: 8
- Yield: 1-9" pie
- Category: Desserts and Sweets, Recipe
Ingredients
For the filling:
- 8 c Peeled, sliced fresh peaches (about 7-8 large)
- 1/2 c Sugar, depending on sweetness of peaches (I use only 1/2 c, but you may desire more)
- 1/4 c Flour or 2 T cornstarch
- 1 tsp. Natural vanilla
- 1/2 tsp. Salt
- 2 tsp. Lemon or lime juice
- 1/4 tsp. Cinnamon (optional)
For the egg wash (optional)
- 1 Egg
Instructions
- Preheat oven to 400F. While oven is preheating, place all of the pie filling ingredients into a large bowl. Stir. Set aside.
- Roll out dough for the bottom of the pie crust. Pour peach filling into the crust. Roll out top crust. Trim and pinch edges together to seal the crust. Using a small paring knife, cut slits in the top crust to let air escape during baking.
- If desired, brush on an egg wash (1 egg + 2 T water). You may also top with turbinado sugar for added sparkle and crunch.
- Bake pie for 50-60 minutes. Check pie at 30 minutes and wrap edges with foil strips if they are browning too quickly. Pie is done when entire crust is golden and filling is bubbling out of the slits.
- Cool at least 1 hour before serving. Top with ice cream as desired.
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