Description
Fresh Peach Pie is a chilled summer dessert made with fresh sliced peaches, a glossy no-bake filling, and a golden homemade pie crust.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt, for the crust
- 4 ounces cold Crisco or cold butter
- 1/4 cup cold water
- 6 large fresh peaches, peeled and thinly sliced
- 2/3 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 3 tablespoons cornstarch
- 1/2 teaspoon salt, for the filling
- 2 tablespoons butter
- 1/2 teaspoon almond extract
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- In a large mixing bowl, combine the flour and salt.
- Add the cold Crisco or butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
- Make a well in the center, add the cold water, and gently mix until the dough just comes together.
- Shape the dough into a flat disc, wrap it in plastic, and chill for 30 minutes to 1 hour.
- Roll the chilled dough on a lightly floured surface until it is about 1/4 inch thick and large enough for a 9-inch pie plate.
- Fit the dough into the pie plate, fold the edges under, crimp the border, and prick the bottom and sides with a fork.
- Line the crust with parchment paper or foil, add pie weights or dried beans, and bake for 12 to 15 minutes, or until lightly golden.
- Remove the weights and parchment, then let the crust cool completely.
- Place the sliced peaches in a bowl, sprinkle them with sugar, and let them sit at room temperature for 30 minutes.
- Drain the peaches and reserve the juices.
- Add the reserved juices to a measuring cup with lemon juice, then add enough water, apple juice, or white grape juice to equal 1 cup.
- Pour the liquid into a saucepan and whisk in cornstarch and salt until smooth.
- Cook over medium heat, whisking constantly, until the mixture bubbles and thickens.
- Boil for 30 seconds, then remove from the heat and stir in butter and almond extract until smooth.
- Let the sauce cool to room temperature.
- Gently fold the cooled sauce into the sliced peaches.
- Spoon the peach filling into the cooled pie crust and spread it evenly.
- Cover the pie with plastic wrap and chill for at least 1 hour before serving.
Notes
- Use ripe but firm peaches for the best texture.
- Let the thickened sauce cool before folding it into the peaches.
- Chill the pie for 3 to 4 hours for cleaner slices.
- Serve with whipped cream or vanilla ice cream.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked crust, no-bake filling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 36
- Sodium: 340
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 53
- Fiber: 3
- Protein: 4
- Cholesterol: 8