This week with all the peaches in season I knew I needed to make a fresh peach pie. I had almost all the ingredients already on hand except the peaches too so I didn’t spend a whole lot of money making this fresh treat. This peach pie recipe is the BEST. It tastes so fresh, so sweet and delicious. And I made a homemade flaky pie crust too, which makes it even better.
My secret ingredient is all in the glaze. Using sure-jell, cornstarch, peach + orange juice the flavors just come alive. All my husband could say after eating his first bite was “Whoa..this is the BEST peach pie I have ever had. It tastes like peaches! Fresh peaches.” He was in shock people, that’s what this pie can do to you. 🙂
I really hope you make this pie. You just need to. I promise it will make you happy.
Fresh Peach Pie
Ingredients For the Pie Crust:
1¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon sugar
6 tablespoons cold unsalted butter, cut into ¼-inch slices
¼ cup chilled vegetable shortening, cut into 4 pieces
¼ cup ice water
Ingredients for the Peach Pie Filling:
6-8 fresh peaches, peeled and sliced
2½ teaspoons Sure-Jell for low-sugar recipes (pink box)
1 1/2 cups fresh orange juice or from concentrate
¾ cup granulated sugar
2 tablespoons cornstarch
Pinch of salt
To Make the Pie Crust:
1. In your food processer add ¾ cup flour, salt and sugar together until combined, about two 1-second pulses. Add butter and shortening and process until dough just starts to collect in uneven clumps, about 10 seconds. Take rubber spatula and scrape down side and bottom of bowl. Add ½ cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into a medium bowl.
2. Take the ice-cold water and sprinkle it over mixture. With a rubber spatula, use a folding motion to mix, press down on dough until dough is slightly tacky and sticks together. Flatten dough into a 4-inch disk. Wrap in plastic wrap and refrigerate at least 30 minutes or up to 2 days.
3. Adjust oven rack to lowest position and preheat oven to 425 degrees F. Remove dough from refrigerator and roll out on generously floured work surface to 12-inch circle about 1/8-inch thick. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press tines of fork against dough to flatten against rim of pie plate. Use fork to prick bottom of dough.
4. Line just the top crust with foil. Bake for 15 minutes. Remove foil, rotate plate and bake for 5 to 10 additional minutes, until crust is golden brown and crisp. Let cool to room temperature.
To Make the Filling:
5. Peel and slice peaches. Add peaches to a bowl, and while they sit there pour a cup of orange juice over them.
6. Take a few of the most misshapen peach pieces and try to juice them. Put them in a tight-weaved strainer and press the juices out. Just get about 1/2 cup with as few chunks in it as possible. If you want to skip this step you could also just buy some peach nectar in stores I hear (although have never tried that myself). Take that 1/2 cup peach juice, add 1/2 cup orange juice and 1/2 cup water.
7. Whisk the sugar, cornstarch, Sure-Jell, and salt in a medium saucepan. Stir in the juices, making sure to scrape the corners of the pan. Cook over medium-high heat, stirring constantly with a heatproof rubber spatula, and bring to a full boil. Boil, scraping the bottom and sides of the pan to prevent scorching, for 2 minutes to ensure that the cornstarch is fully cooked (mixture will appear frothy when it first reaches a boil, then will darken and thicken with further cooking). Let cool to room temperature.
8. Drain the peaches in the orange juice.
9. After the glaze sauce has reached room temperature add the peach slices to the glaze. Fold gently to mix them until they are all coated. Scoop the peaches and glaze into the pie crust. Refrigerate pie until chilled and serve! Yield: 8 servings
Click here for a printable version of this Fresh Peach Pie Recipe.
Fresh Peach Pie
Ingredients
For the Pie Crust:
- 1¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp sugar
- 6 tbsp cold unsalted butter cut into ¼-inch slices
- ¼ cup chilled vegetable shortening cut into 4 pieces
- ¼ cup ice water
For the Peach Pie Filling:
- 6-8 fresh peaches peeled and sliced
- 2½ tsp Sure-Jell for low-sugar recipes pink box
- 1 cup fresh orange juice or from concentrate
- ¾ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp Salted Butter
- Whipped Cream optional for serving
Instructions
To Make the Pie Crust:
- In a food processor, combine ¾ cup flour, salt, and sugar. Pulse a couple of times to mix. Add the butter and shortening, and pulse for about 10 seconds until the dough starts to form clumps. Scrape down the sides of the bowl with a rubber spatula.
- Add the remaining ½ cup flour and pulse 4-6 more times until the mixture is crumbly and evenly distributed.
- Transfer the mixture to a bowl, and sprinkle the ice water over it. Fold the dough using a spatula, pressing it down until it becomes tacky and sticks together.
- Form the dough into a 4-inch disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
- Preheat the oven to 425°F (220°C) and position the oven rack to the lowest setting. Roll out the chilled dough on a floured surface into a 12-inch circle, about ⅛-inch thick. Trim any overhang to about ½ inch beyond the pie plate’s edge, then fold the overhang under itself and crimp the edges. Poke the bottom with a fork.
- Line the top of the crust with foil and bake for 15 minutes. Remove the foil, rotate the plate, and bake for another 5-10 minutes until the crust is golden brown and crisp. Let the crust cool completely before filling.
- Shortcut: You can skip the homemade crust and use a store-bought one. Just bake it according to the package instructions and let it cool.
To Make the Filling:
- Prep the puree: Take 1 heaping cup of peeled, chopped peaches and add them to a blender or food processor. Blend until smooth. (No blender? Mash them with a fork until smooth.) You need 1 full cup of pureed peach.
- In a small saucepan, whisk together the sugar, cornstarch, Sure-Jell, and 1 cup of the peach puree and ½ cup of orange juice. Make sure to scrape the sides and bottom of the pan so everything mixes well.
- Cook over medium heat, stirring constantly, until the mixture comes to a full boil. Boil for 2 minutes to fully cook the cornstarch (the glaze will start frothy, but as it boils, it will thicken into a nice, smooth glaze). Once thickened, remove from heat and stir in the butter until it’s completely melted and incorporated. Let the glaze cool to room temperature.
- Prep the Rest of the Peaches: While the filling cools, slice the remaining peaches. To do this, first cut the peach in half along the natural seam, twist the halves to separate, and remove the pit. Cut each half into quarters, removing any red pit bits if necessary. Then, lay the peach on its flat side and slice across the short side into ½-inch thick slices.
- Add the peach slices to a medium bowl and pour the remaining ½ cup orange juice over them to keep them from browning.
- Once the glaze has cooled, drain the peaches, then put them back into bowl. Pour the glaze over the peaches. Then gently fold the glaze in until the peaches are fully coated. Scoop the mixture into the cooled pie crust, spreading it evenly. Refrigerate the pie for a few hours to chill before serving.
- Serve: Serve the pie chilled, topped with whipped cream if desired!
Notes
Look for peaches that are ripe but still firm. Freestone peaches are ideal because they are easier to pit and slice. You want a peach that has a little give when you press it but is not overly soft or mushy. Yellow peaches are preferred for this recipe, but white peaches will work too if you prefer a slightly sweeter flavor. How to Peel Peaches:
- With a knife or peeler: Simply peel the skin off as you would with an apple.
- Water bath method (best for large batches):
- Bring a pot of water to a boil. Prepare a large bowl of ice water.
- Score an "X" on the bottom of each peach with a paring knife.
- Gently drop peaches into the boiling water for 30-45 seconds, until you see the skin start to loosen.
- Quickly transfer the peaches to the ice water bath to cool.
- Once cool, the skins should slide right off with a little tug from the "X."
This peach pie will keep in the fridge for up to 3 days. Be sure to cover it with plastic wrap or foil to keep it fresh!
Nutrition
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Who want’s a slice???
(Pie Crust Recipe adapted from Cook’s Illustrated)
See more of my RECIPES including many budget friendly & Freezer meals too!
About Karrie
Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...
Comments & Reviews
Kelly says
Can we freeze just the filling to use later?
Brittney Marie Pagan says
This certainly is the BEST fresh peach pie that I have ever personally made.
Katherine says
I saw down with my two grandchildren (2yrs & 4 yrs) to search the net for a fresh peach pie recipe. My grandson picked your picture, “This one grandma, it looks the best!” When I clicked on the picture it brought us to your page which stated proudly, “World’s BEST Fresh Peach Pie Recipe”. I told him we had a winner! We went to the market and bought all the ingredients minus the peaches. Grandma was gifted with about 70 tree ripened peaches the night before. We loaded up the kitchen-aide mixer, got the pans and spoons out and now our crust is in the oven, our glaze is cooling and the peaches are resting. Sadly, momma bear had to pick up her cubs before our pie was complete – but – grandma knows where they live by golly!! Thank you for posting on the net and being a part of our fun day together ; )
Kat, Bear & TabbyKat
Karrie says
Oh that just makes me SO happy!!! 🙂 I hope you enjoy your pie! It really is the best peach pie ever. I now need to go and make one. Mmmmmm…..
Sara says
Karrie – Can I make this tonight and then serve it tomorrow or will the crust be soggy?
Karrie says
My crust was not soggy the next day – because my filling is kind of thick.
Leah says
Oh boy! Now I have to make this pie for my hubby!
Dorothy says
This looks so good, and I have a box of peaches waiting for me. I better try and make this.
Ashleigh says
Best pie I have ever eaten. THANK YOU!!!!!!
Karrie says
Oh so glad you liked it!