Fresh Peach Pie

5 from 1 vote

A flaky pie crust filled with juicy, sweet peaches and a glaze that brings up all the flavors. Nothing compares to the taste of fresh peaches, and this pie will make you feel like it's summer in every bite.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: peach pie

Servings: servings

Calories: 354kcal

Author: Karrie

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

US Customary - Metric

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

What kind of peaches to use:
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):
1. Bring a pot of water to a boil. Prepare a large bowl of ice water.
2. Score an "X" on the bottom of each peach with a paring knife.
3. Gently drop peaches into the boiling water for 30-45 seconds, until you see the skin start to loosen.
4. Quickly transfer the peaches to the ice water bath to cool.
5. Once cool, the skins should slide right off with a little tug from the "X."

Storage (Fridge):
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