The fresh peach pie recipe is very simple and uses only a few ingredients so that the natural freshness of the peaches shines. It’s a bit rustic and messy but makes for a delicious pie.
Course Dessert
Cuisine American
Keyword fresh fruit, peaches, summer
Prep Time 30 minutesminutes
Chill 6 hourshours
Total Time 30 minutesminutes
Servings 1pie
Author Melissa Mortenson
Ingredients
10Ripe Fresh Peaches
Baked Pie Shell
1Cwater
3/4Csugar + 2 T SugarDivided
3 1/2Tcornstarch
Cinnamon
Instructions
Peel and slice all 10 peaches. Scoop out 2 cups of the sliced peaches and place in a food processor or blender. Pulse until the peaches are mashed.
Toss the remaining peaches with cinnamon and 2T of sugar.
Boil 1 cup of water in a heavy saucepan. Add the 3/4 C of sugar and cook until clear. Mix the cornstarch with cold water (about 1/4 c) until it’s dissolved. Whisk into the sugar mixture on the stove and cook until it thickens. Stir in the blended peaches.
Remove from heat and let it cool a bit.
Spread a bit of the cooked peach mixture onto the bottom of the cooked pie shell.
Spoon the sliced peaches into the pie shell.
Pour the remaining cooked peach mixture over the peaches, making sure to spread it to cover the edges of the pie as this will help prevent browning.
Cool on the countertop. Then place in the fridge for about 4 hrs or overnight to chill.