0 from 15 votes
Fresh Peach Pie Recipe
Fresh Peach Pie is perfect for the summer with a flaky crust and sweet cream and peach filling made from scratch. This is the best dessert for peaches!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Calories: 351 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 crust Pie crust (homemade or storebought)
PEACH FILLING
- 5 cups peeled sliced peaches (800 grams)
- 5 tablespoons brown sugar (lightly packed)
- 3 tablespoons granulated sugar
- ½ teaspoon cinnamon
CREAM FILLING
- 1 large egg
- 1 tablespoon granulated sugar
- ½ cup cream (whole/heavy or whipping) (120 grams)
- ½ teaspoon vanilla
EXTRAS
- 1 egg white (beaten)
- 1-2 tablespoons milk
Instructions
PEACH FILLING
- In a large bowl toss together the sliced peaches, brown sugar, granulated sugar and cinnamon, combine well.
Cup of Yum
CREAM FILLING
- In a medium bowl whisk together the egg, sugar, cream and vanilla until well combined.
PUTTING IT TOGETHER
- Pre-heat oven to 400 F (200C). Lightly grease and flour an 8-9 inch (20-22 cm) pie plate.
- Roll out the pie dough * into 2 rounds ⅛ inch thickness each, the first round fit it into the prepared pie plate, prick the bottom of the crust. Brush with the lightly beaten egg white (this prevents a soggy bottom crust). Add the peaches. Pour the cream filling on top and top with the second round. You can either make strips (as per the photos) or leave the crust whole, be sure to cut out a square or round on top of the crust for moisture to escape. Flute and seal the edges of the dough. Brush the top with milk. To prevent the edges from baking too much or burning, cover the edges with foil, bake 15 minutes, reduce the temperature to 350F (180C) and continue to bake for 25-30 minutes until golden or filling is bubbling. Cool in the pan on rack. Serve warm or room temperature with a scoop of ice cream if desired. Enjoy!
*I used a Brown Sugar Crust you can use a homemade or store bought crust.
Notes
- Store leftovers covered in the fridge. Serve room temperature or warm in a low oven if desired. Leftovers will last 4-5 days in the fridge.
Nutrition Information
Calories
351kcal
(18%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
44mg
(15%)
Sodium
201mg
(8%)
Potassium
264mg
(8%)
Fiber
3g
(12%)
Sugar
22g
(44%)
Vitamin A
570IU
(11%)
Vitamin C
6mg
(7%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 351
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 201mg | 8% |
| Potassium | 264mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.