Fresh Peach Pie

Every summer, a truck loaded with fresh peaches makes its way through our town.  Last year, my dad bought a half-bushel.  We ate some, made jelly, froze a lot, and even used some with soap making.  And just like last year, the peach man made his way to our office downtown and sold us another half-bushel.  Since I still have jelly as well as frozen peaches from last year, I’m doing the next best thing.  PIE!!!  Oh, there are few things better in the summer than a warm fruit pie out of the oven with a good scoop (or three) of quality vanilla ice cream.  Here is a super easy and super scrumptious recipe for Peach Pie!

Peach Pie

Crust –

2 premade or your favorite crust recipe (I will upload the family recipe one of these days!)

Filling –

7-8 sliced or chopped fresh peaches, peeled
2 T lemon juice
1 c sugar
1/4 c flour
pinch nutmeg
pinch cinnamon


1 egg
pinch sugar


Peel and slice/chunk peaches.  Mix peaches with lemon juice, sugar, and flour.  Set aside for about 20-30 minutes.  Prepare crusts or remove premade crusts from refrigerator to soften.  Preheat oven to 425 F.  Place one pastry/pie crust in 9″ pan.  With a slotted spoon, add peaches to pie leaving behind as much liquid as possible.  Sprinkle lightly with nutmeg and cinnamon.  Top with remaining pie crust in design of choice; if leaving full, make sure to cut slits to allow steam to escape.  Pinch edges together.  Brush the top with egg (I used the egg yolk and white, but generally you just use the whites) and sprinkle with sugar.

Bake for 15 minutes.  Reduce heat to 375 F.  Bake for an additional 45-60 minutes until golden brown and filling is bubbling.  This may vary depending on your oven.  I used my convection setting and baked for a full 1:15.

Allow to sit for about 10-15 minutes.  Serve warm with vanilla ice cream.


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