Amazing Fresh Peach Pie
User Reviews
4.8
Amazing Fresh Peach Pie
Description
Amazing Fresh Peach Pie brings together a tender, flaky crust and a juicy peach filling made with fresh fruit and a gentle cornstarch-thickened glaze. The pie starts with a well-chilled crust fitted into a 9-inch plate and blind-baked to ensure a crisp texture that holds up to the filling. Fresh peaches are peeled, then both sliced thinly and cut into chunks, layered so the pie offers a variety of textures in each bite. The filling is balanced with sugar, lemon juice to add brightness, and vanilla or almond extract for subtle aromatic notes, while butter adds richness when melted into the mixture.
The pie's soft set texture is designed to be tender rather than firm, ideal for perfectly ripe peaches that offer natural juiciness without excess liquid. It is baked until bubbling and fragrant, then usually served with lightly sweetened whipped cream to complement its fruity, delicate flavors and to add lightness. The crust's fluted edges add a decorative touch and offer a crispy counterpoint to the soft filling.
This pie is best made with fresh peaches that are ripe and juicy, which ensures the best flavor and consistency. Adjusting the cornstarch can accommodate juicier peaches to keep the filling set without becoming watery. It is a fitting dessert during peach season when fruit is at its peak.
Use ripe, juicy fresh peaches for the best texture and flavor; not crunchy or frozen peaches.If peaches are very juicy, increase cornstarch by a tablespoon to prevent the filling from being too soft.Two pie crust recipes are recommended: a flaky homemade crust for beginners or a sour cream crust for more tenderness.
Ingredients
Pie Crust + Other:
- inch pie crust recipe
- 2 peach medium fresh
- Whipped Cream for serving, sweetened
Filling:
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ cup water cold
- 1 tablespoon lemon juice fresh
- 3 peach medium fresh
- ¼ teaspoon vanilla extract can sub with almond extract
- 2 tablespoons butter
Instructions
- For the pie crust: roll out the pie crust and fit it into a 9-inch pie plate, trimming and fluting the edges (tutorial on how to do this here). With the tines of a fork, prick all over the bottom of the crust. Cover with plastic wrap and chill for an hour (or up to several days).
- Preheat the oven to 350 degrees F. Gently press a piece of parchment paper or regular aluminum foil into the chilled pie shell and fill with dry beans or pie weights. Bake for 45-50 minutes, rotating halfway, until the crust is lightly golden and no longer doughy.
- Remove the pie crust from the oven and let cool for 5-10 minutes. Carefully remove the parchment/foil and weights. Let the pie crust cool completely.
- For the sliced peaches: peel two peaches and slice them thinly (about 1/8- to 1/4-inch). Place the sliced peaches evenly over the bottom of the pie; it's ok to end up with a double layer. Set aside.
- For the filling: peel the remaining three peaches, cut the peaches into chunks and put them in a medium saucepan. Using a pastry blender, potato masher, or a couple forks, mash the peaches until juicy and the consistency of chunky applesauce (don't puree until smooth). You should end up with about 2 cups of mashed peaches.
- Add the sugar, cornstarch (see note), water, and lemon juice to the saucepan with the peaches. Stir to combine. Cook the mixture over medium heat, stirring constantly and scraping the bottom of the pan, for 5-6 minutes until large bubbles pop at the surface. Continue cooking until the mixture has thickened considerably. Scraping a spoon or spatula across the bottom of the saucepan should leave a defined path that doesn't fill in very quickly.
- Off the heat, add the vanilla and butter stirring until the butter is melted and well-incorporated.
- Pour the warm filling over the sliced peaches and spread evenly.
- Refrigerate for at least 4 hours (or up to 24 hours) until the filling has cooled and is soft set. This pie can be made a day ahead of time.
- Serve the pie with lightly sweetened whipped cream (spread the whipped cream over the pie before serving or serve slices of pie with a dollop of whipped cream on top).
Notes
- Select fresh, ripe peaches for the best pie filling; avoid underripe or frozen peaches.
- Adjust cornstarch quantity depending on peach juiciness to ensure the pie sets properly.
- Blind bake the pie crust until lightly golden to prevent sogginess from the filling.
- Whipped cream served on top complements the pie's natural sweetness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 107mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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