Easy Fresh Peach Pie
Submitted by hankm
Summer’s best fresh peach pie with juicy fruit filling spiced with cinnamon, nestled in a buttery double crust that bubbles with sweet peach nectar as it bakes.
YIELD
8 servingsPREP
15 minCOOK
45 minREADY
1 hrsWait for peak peach season and this pie becomes pure magic.
Eight cups of ripe, fragrant peaches get tossed with just enough sugar and flour to create a filling that’s jammy but not gloopy.
The cinnamon adds warmth without overpowering the delicate peach flavor.
Serve this warm with vanilla ice cream melting into the crust and watch it disappear.
Pro Tips
- Peel peaches easily by blanching in boiling water for 30 seconds, then plunging into ice water
- Toss peach slices with lemon juice right away to prevent browning
- Vent the top crust generously so steam can escape and prevent a soggy bottom
- Let the pie cool for at least 2 hours before slicing or the filling will run
Ingredients
Directions
Make this southern favorite at summer’s peak with juicy, ripe peaches.
Heat oven to 425℉ (220℃).
Prepare pastry.
Mix sugar, flour and cinnamon in large bowl.
Stir in peaches and lemon juice.
Turn into pastry-lined pie plate.
Dot with margarine.
Cover with top crust that has slits cut in it; seal and flute.
Cover edge with 2 to 3-inch strip of aluminum foil to prevent excessive browning.
Remove foil during last 15 minutes of baking.
Bake about 45 minutes or until crust is brown and juice begins to bubble through slits in crust.
Serve with ice cream and Raspberry-Curran Sauce if desired.
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