FRESH PEACH PIE RECIPE

Hello! Before the bounties of Summer are too far in the rear-view-mirror I wanted to be sure and share with you my Fresh Peach Pie Recipe.

Harvesting The Fresh Peaches

Here at the higher elevations of Lake Arrowhead, California (5,500 feet) fruit matures at a later date. So it was just last week that I finally decided it was time to pick the peaches from our tree before the birds and wildlife beat me to it. This year I got smart and used deer netting to enclose my fruit trees. As you can see in the photo below, it did not prevent the birds from pecking, but it did keep the pesky deer at bay.

Although the deer did still manage to pry a few loose, about 30 to be exact. The day I decided to harvest I collected these peach pits, evidence that Bambi and Friends, along with the birds, had taken more than their fair share. It’s really disheartening when you work so hard to nurture a tree and you literally don’t get to enjoy all the fruits of your labor.

Fortunately I was able to pick the remainder of the peaches, which yielded me enough for 2 pies and 2 large freezer bags of peeled and sliced peaches. I brought my harvest into the kitchen and began the work of preparing the peaches.

Blanching & Peeling The Peaches

In case you weren’t aware, there is a quick and easy method for peeling peaches, which will save you a LOT of time when processing a bushel-load of peaches. Simply boil a large pot of water. At the same time prepare a large pot of ice water. Once the water is boiling quickly and carefully drop the peaches into the water.

I use a large, stainless steel skimmer/stainer spoon to do this. Blanch the peaches for about a minute or two until the skins begin to loosen.

On a side note, I love my Strainer Spoon,as it comes in so handy quite often for a multitude of uses.

Once you see that the peach skin will easily pull off, immediately transfer the peaches from the boiling water into the ice cold water bath.

Peel the peaches by simply pulling the skin off with your fingers and place them into another bowl.

Once all of your peaches are peeled, use a cutting board and sharp knife to slice them in half and remove and discard the pit. Then cut the peach halves into 1/2″ wedges. Transfer the wedges into another bowl.

A large glass measuring bowl is an excellent vessel to use for this purpose. This way you can also measure the 8 cups of sliced peaches you will need for this Fresh Peach Pie recipe at the same time. I like to use my handy, Anchor Hocking Batter Bowl for this purpose.

Vacuum Sealing Excess Peaches For The Freezer

Since I was processing all of the peaches I harvested at once, I set my 8 cups of sliced peaches aside for my Fresh Peach Pie recipe and went ahead and prepped the rest of the peaches for the freezer. I like to use my handy-dandy PolyScience Vacuum Sealer to do this.

I can’t tell you how much better frozen food performs when sealed using my PolyScience Vacuum Sealer! Frankly, I don’t know what I ever did without it. Foods stay fresher, without getting icy or freezer burn, for SO much longer when sealed this way. Now nothing goes in my freezer without being vacuum sealed first!

In this case I was able to process two more 8-cup-bags of sliced peaches, which I’ll freeze for two more Fresh Peach Pies in the future!

Preparing The Crust

To make my peach pie I prepared a 9 1/2″ Large, Deep Pyrex Pie Plate with a bottom pie crust. And I’ll admit it, ever since I discovered Pillsbury Refrigerator Pie Crust in the dairy section of my grocery store, I seldom make my own, homemade crust.  There, I said it. With crust this delicious, that looks and tastes homemade, why take the time to make homemade?

I actually use 2 boxes of Pie Crust for this large pie. I simply ease one pie crust round into the pie plate. Then I unroll a second pie crust, fold it in half and half again. Using a sharp knife I slice off a 1″ section from the top of the folded crust. I use this to make an extra wide edge to my bottom crust by pinching it onto the edge of the bottom crust. I then freeze the remainder of that round of crust or use it to cut out decorations for on top of my pie.

I then reserve a 3rd round of Pillsbury pie crust from the 2nd box for the top crust of my Peach Pie.

I then place the crust in the refrigerator while I prepare the filling.

Make The Peach Pie Filling

Here’s What You’ll Need…

• 2 Large Rounds of Pie Crust
• 8 Cups Ripe-But-Firm Sliced Fresh Peaches
• 1 Tablespoon Fresh Squeezed Lemon Juice
• 2/3 Cup Granulated Sugar
• Pinch of Salt
• 1/3 Cup Cornstarch
• 8 Tablespoons Butter, Cut into Small Cubes
• 1 Egg Whisked Together With 1 Tablespoon Water (Egg Wash)
• 3 Tablespoons Turbinado Sugar In The Raw

Instructions

Preheat the oven to 400° F.

Line a large, rimmed baking sheet with foil and place it in the middle of the oven to preheat.

Toss the sliced peaches with the lemon juice.

Add the granulated sugar, salt and cornstarch to a bowl and whisk until well combined.

Toss the sugar mixture over the peaches and its juices and toss to combine well until there are no dry spots.

Remove the preprepared bottom crust pie plate from the refrigerator and add the peach filling along with all the juices, gently arranging it evenly into the bottom crust.

Dot the top of the peaches with the butter.

Using a Silicone Pastry Brush, brush the edge of the bottom crust with the egg wash.

Place the top crust over the peaches and fold the edges of the bottom crust up over the top crust. Carefully crimp the top and bottom crusts together to seal in the peaches. Then crimp the edges decoratively.

Brush the remaining egg wash over the top crust and cut a few slits in the middle of the top crust to vent steam. Sprinkle the top crust with the Turbinado Sugar.

Place a Pie Crust Shield over the edges of the pie crust to prevent burning.

Place the pie in the oven on the heated, lined, baking sheet. This will collect any juice drips and helps to minimize a soggy crust.

Set your timer to bake for 20 minutes.

After 20 minutes reduce the oven temperature to 375°F and bake for another 30 to 40 minutes, until the filling is bubbling and the crust is golden brown.

Transfer the pie to a cooling rack.

Serve warm with a scoop of vanilla ice cream.

ENJOY!

Here’s the handy-dandy printable recipe…

FRESH PEACH PIE RECIPE

 

Print

Prep time

30 mins

Cook time

60 mins

Total time

1 hour 30 mins

 

By baking this pie on a preheated baking sheet helps avoid an underdone, soggy crust.

Author: Celia Becker

Recipe type: Dessert

Cuisine: American as Apple Pie

Serves: 8

Ingredients

• 2 Large Rounds of Pie Crust
• 8 Cups Ripe-But-Firm Sliced Fresh Peaches
• 1 Tablespoon Fresh Squeezed Lemon Juice
• ⅔ Cup Granulated Sugar
• Pinch of Salt
• ⅓ Cup Cornstarch
• 8 Tablespoons Butter, Cut into Small Cubes
• 1 Egg Whisked Together With 1 Tablespoon Water (Egg Wash)
• 3 Tablespoons Turbinado Sugar In The Raw

Instructions

1. Preheat the oven to 400° F.
2. Line a large, rimmed baking sheet with foil and place it in the middle of the oven to preheat.
3. Prepared a 9½" Large, Deep Pyrex Pie Plate with a bottom pie crust using your favorite crust recipe or Pillsbury Refrigerator Pie Crust.
4. Place the pie crust in the fridge while you make the filling.
5. Toss sliced peaches with the lemon juice.
6. Add the granulated sugar, salt and cornstarch to a bowl and whisk until well combined.
7. Toss sugar mixture over the peaches and its juices and toss to combine well until there are no dry spots.
8. Remove the preprepared bottom crust pie plate from the refrigerator and add the peach filling along with all the juices, gently arranging it evenly into the bottom crust.
9. Dot the top of the peaches with the butter.
10. Brush the edge of the bottom crust with the egg wash.
11. Place the top crust over the peaches and fold the edges of the bottom crust up over the top crust. Carefully crimp the top and bottom crusts together to seal in the peaches. Then crimp the edges decoratively.
12. Brush the remaining egg wash over the top crust and cut a few slits in the middle of the top crust to vent steam.
13. Sprinkle the top crust with the Turbinado Sugar.
14. Place a Pie Crust Shield over the edges of the pie crust to prevent burning.
15. Place the pie in the oven on the heated, lined, baking sheet.
16. Set timer to bake for 20 minutes.
17. After 20 minutes reduce oven temperature to 375°F and bake for another 30 to 40 minutes, until the filling is bubbling and the crust is golden brown.
18. Transfer pie to a cooling rack.
19. Serve warm with a scoop of vanilla ice cream.

Notes

This pie can be stored over night at room temperature. Cover with plastic wrap and refrigerate for up to 3 days.

3.4.3177

So there you have it: FRESH PEACH PIE RECIPE

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All opinions expressed in this post are my own. Unless otherwise noted, all photos are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission. This blog post contains affiliate links. If you click on a link and make a purchase I may receive a small commission at no additional cost to you.  It’s what helps to make this blog possible. Thanks very much for your support.