Fresh Peach Pie

I love pie. But I hate pie too… because it hates me. Pies make me nervous. They intimidate me. And their fussy nature (those pesky crusts) has me always thinking twice about wanting to make them. But I trudged ahead and made a pie anyways… just because it’s pie day. I baked Mom’s favorite:  Fresh Peach Pie.

My Mom had spinal (neck) surgery just a week ago, and she’s now hanging out at my house–  letting me assist in her recovery.  I’ve been taking her for short walks around the block, griping at her for lifting things or turning her head, and making sure she is well fed on her gluten-free diet.  Peaches have been soft and wonderful and sweet- perfect for turning into pie.

You can use your favorite crust for this one.  Since Mom is gluten free, I used a boxed mix that she had used before successfully, but I wouldn’t recommend trying that one. I fully recommend the Cup4Cup brand pie crust instead.

It all baked up just fine and golden and beautiful.  Pies are supposed to be rustic, right?

Peach pies sometimes come out all runny and icky and spilling out all over the place with goo.  This one wasn’t like that.  Fresh peach slices were layered with a simple crumbly mix of sugar/butter/flour/cinnamon.  I had never had a gluten free pie crust before, but I have to say that this particular one turned out light and flaky and just as good as any other pie crust I’ve eaten.  This pie must be eaten slightly warmed and with a generous scoop of vanilla ice cream… just because.

5 from 1 vote

Fresh Peach Pie

By Lori Lange

Use up your bounty of fresh summer peaches in this delicious pie.

Prep: 25 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 25 minutes mins

Servings: 8 servings (1 slice per serving)

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Ingredients

• ▢ ⅓ cup all purpose flour
• ▢ 1 cup white granulated sugar
• ▢ ½ teaspoon cinnamon
• ▢ ¼ cup butter, at room temperature
• ▢ 1 recipe double pie crust (your favorite recipe, or store bought)
• ▢ 8 to 10 large fresh peaches, pitted, peeled and sliced
• ▢ 1 medium egg, whisked with 1 tablespoon water
• ▢ coarse sugar, for topping (optional)

Instructions 

• Preheat the oven to 350 degrees F.
• In a medium bowl, use a fork to combine flour, sugar, cinnamon and butter. Mix until crumbly.
• Place one pie crust into a 9 inch pie plate. Scoop in one layer of peaches. Top with some of the crumbly sugar mixture. Layer more peaches and more crumbles. Continue until you've used up all of your peaches and crumbles. Top the pie with your 2nd pie crust, as desired. (I cut mine into strips and created a lattice topping. If you'd like to cover the pie completely with the 2nd crust, just be sure to cut a few slits into the top crust to give that crust a chance to breathe while baking.) Crimp the edges decoratively.
• Brush the top with the egg wash, and sprinkle with coarse sugar if you wish.
• Bake on the center rack in the oven for 1 hour to 1½ hours. I start checking on my pie at 45 minutes, just to make sure the crust isn't browning too quickly and all looks good. Then I check every 15 minutes until I'm satisfied that it's done. Mine took an hour and 15 minutes, and it was nice and golden brown along the crust with the peach filling bubbling a bit in the center.
• Cool until ready to eat. It's quite good served warm with vanilla ice cream.

Notes

• This recipe is gluten free adaptable- use a gluten free pie crust, and use all-purpose GF flour in place of regular.
• I like to place a large, rimmed cookie sheet on the rack underneath my baking pie just in case the juices happen to bubble over.

Nutrition

Serving: 1serving, Calories: 485kcal, Carbohydrates: 73g, Protein: 6g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 36mg, Sodium: 284mg, Potassium: 305mg, Fiber: 4g, Sugar: 42g, Vitamin A: 850IU, Vitamin C: 8mg, Calcium: 24mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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