Fresh Peach Pie
This fresh peach pie recipe is sponsored by Bob’s Red Mill. All opinions are mine. Thank you for supporting the brands I love and who make it possible for me to continue creating recipes for you!
Fresh Peach Pie
Happy July friends!
I have a fresh peach pie recipe to share with you that has a tender flaky crust with a delicious bourbon peach pie filling made with fresh peaches.
This summer I am loving walking past all the fresh fruit in the stores. The aroma of the peaches inspired me to make a homemade peach pie.
There’s always something special about making a fresh homemade pie for your family. Of course, you always have to serve it with a scoop of vanilla ice cream. It’s perfect for summer.
Peach Pie Recipe
When I made this pie for my family they said it was the best peach pie they ever tasted. I feel it’s extra tasty because I used fresh peaches instead of canned peaches.
Not only are fresh peaches important for making a pie, you also need to make a tender flaky crust. I used Bob’s Red Mill all-purpose flour to make mine.
Their all-purpose flour is milled from the best wheat. I find it makes an amazing pie crust. You can also use it for making brownies, muffins, and cakes. If you haven’t yet, I urge you to grab your baking flours from Bob’s Red Mill.
Peach Pie Crust
Use these ingredients to make the tender flaky peach pie crust.
- some all-purpose flour (Bob’s Red Mill)
- a touch of salt
- unsalted butter
- water
Peach Pie Filling
You will need these ingredients to make the fresh peach pie filling.
- fresh peaches
- some granulated sugar
- all-purpose flour
- cornstarch
- a little bit of lemon juice
- zest from one lemon
- almond extract
- a dash of bourbon
- butter
- egg yolk
How to Make a Peach Pie
Place the flour and salt into a large bowl. Using a pastry cutter or pinching really quickly with your fingers combine the cold butter with the flour until the mixture resembles coarse sand.
Add the water, 2 tbsp at a time, stirring with a spatula. The mixture should hold together when pressed.
Transfer to a floured surface, and working quickly, fold the dough into itself until it’s holding together and not sticky. Divide the dough into two equal halves.
Cover each with plastic wrap and refrigerate for 2 hours.
Take it out from the fridge and transfer it to a floured surface. Using a rolling pin, roll out one disc of crust into ⅛” thick each round circle.
Transfer to the bottom of a 9×2 inch pie pan. Store in the refrigerator while making the filling.
Roll out the remaining pie disc and use it as decorations or for a double-crusted pie.
Peach Pie Filling Recipe
Preheat the oven to 425 degrees.
In a bowl combine the peaches, sugar, lemon, lemon zest, almond extract, bourbon, flour, and cornstarch. Let sit for at least 10 minutes.
Transfer the filling to the prepared pie crust. You do not need to add the liquid from the fruit mixture.
Use the other pie disk to create the decorations. Place on the top, pressing firmly the edges.
Brush with the egg yolk and take to the oven and bake for 15 minutes. Reduce oven temperature to 325 degrees F. Continue baking the pie for another 45 minutes to an hour. The crust should be golden brown and the filling should be bubbly and set.
Peach Pie Tips
I hope these tips help you make the best peach pie.
- While you are making the filling store the pie crust in the refrigerator.
- When preparing the filling, stir until the flour and cornstarch are fully incorporated with the peach juices.
- If you feel like your peach pie crust is getting too brown while baking, take some tin foil and make a tent over the pie. This will protect it from burning. I suggest covering the pie mid-baking to give it enough time to fully cook while not burning the top.
How do you keep a Peach Pie from getting Watery?
How do you Ripen Peaches for Pie?
If you need to ripen your peaches, the fastest way is to put them in a paper bag with either a banana or an apple. Close the paper bag with the unripe peaches and banana or apple and leave it in a dry place to ripen. Within 24 hours the peaches should be ripe and perfect for making a delicious homemade peach pie.
How to tell when Peaches are Ripe
For this easy peach pie, we need fresh peaches. When you are selecting your peaches from the grocery store or farmer’s market, gently squeeze each peach and see if it is firm to the touch.
If it is firm to the touch, it’s not ripe! A ripe peach will have some give when you gently squeeze it. You can also look at the color of the peaches. A ripe peach has a beautiful dark yellow color. Ripe peaches also have the most intense peach aroma.
You can store your ripe peaches in the refrigerator for 3 to 5 days if you are not making your peach pie right away.
Can You Store Homemade Peach Pie?
If you can’t eat this delicious peach pie all in one meal, you can store it overnight at room temperature. It is best to eat this fresh peach pie within 2 days. You can also freeze it and enjoy it another day.
Can I use Canned Peaches instead of Fresh to Make Peach Pie?
Yes, you can use canned peaches instead of fresh peaches to make peach pie. You need to drain the juice from the canned peaches. Pour the contents of the canned peaches into a colander and discard the juices.
Peach Pie with Frozen Peaches
If you want to make your peach pie with frozen peaches, take the peaches and unthaw them. Drain all the juices from the peaches and follow the peach pie filling recipe.
Make-Ahead Tips
The dough can be refrigerated for up to 2 days. You can freeze the pie crust disks for up to 2 months.
More Peach Desserts
If you love peaches as much as I do here are some more peach dessert recipes to try.
Fresh Peach Pie
A delicious fresh peach pie recipe made with a bourbon-flavored peach pie filling using fresh peaches and a tender flaky pie crust. It's the perfect summer treat.
Ingredients
For the Pie Crust:
- 2 ½ cups all-purpose flour (Bob’s Red Mill) - https://www.bobsredmill.com/shop/flours-and-
- meals/unbleached-all-purpose-white-flour.html
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and diced
- ½ cup water, ice cold
For the Pie Filling:
- 7 to 8 ripe peaches, pitted, peeled, and sliced (you need about 5 cups)
- ¾ cup granulated sugar
- 1/4 cup all-purpose flour, same as above
- 1/4 cornstarch
- 1 tablespoon lemon juice
- zest from one lemon
- 1 teaspoon almond extract
- a dash of bourbon
- 1 tablespoon butter, cut into small pieces
- 1 large egg yolk, beaten
Instructions
For the Pie Crust:
- Place the flour and salt into a large bowl. Using a pastry cutter or pinching really quickly with your fingers combine the cold butter with the flour until the mixture resembles coarse sand.
- Add the water, 2 tbsp at a time, stirring with a spatula. The mixture should hold together when pressed.
- Transfer to a floured surface and, working quickly, fold the dough into itself until it’s holding together and not sticky. Divide the dough into two equal halves.
- Cover each with plastic wrap and refrigerate for 2 hours.
- Take it out from the fridge and transfer it to a floured surface. Using a rolling pin, roll out one disc of crust into ⅛” thick each round circle.
- Transfer to the bottom of a 9x2 inch pie pan. Store in the refrigerator while making the filling.
- Roll out the remaining pie disc and use it as decorations or for a double-crusted pie.
For the Pie Filling:
- Preheat the oven to 425 degrees F.
- In a bowl combine the peaches, sugar, flour, cornstarch, lemon juice, lemon zest, almond extract, and bourbon. Let sit for at least 10 minutes.
- Spoon the filling onto the prepared pie crust. Do not need to add the liquid from the fruit mixture.
- Use the other pie disk to create the decorations. Place on the top, pressing firmly the edges.
- Brush with the egg yolk and take to the oven and bake for 15 minutes. Reduce oven temperature to 325 degrees F.
- Continue baking the pie for another 45 minutes to an hour. The crust should be golden brown and the filling should be bubbly and set.
Notes
- You can freeze the pie crust disks for up to 2 months.
- While you are making the filling store the pie crust in the refrigerator.
- Covering the pie mid-baking is what allows it enough time to fully cook while not burning the top.
- When preparing the filling, stir until the flour is fully incorporated with the peach juices.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
For more recipes inspired by Bob’s Red Mill, be sure to check out their website, Instagram and Facebook.
Happy baking, friends!