Fresh Peach Pie

Despite the huge amount of effort involved, peach pie is one of my favorites. It’s a summery flavor that’s delicious all year round, and is a great way to use those large trays of peaches I can’t seem to help buying from Costco. The hint of cinnamon present is always a welcome flavor in my book, and a dash of nutmeg adds a little something. As one of the sweeter pies, it’s definitely a dessert pie to me, but I’d never turn it down for breakfast.

Peach Pie

Fresh peaches are admittedly a pain to work with, but it’s oh so worth it in the end. If you’re on top of things, peel and slice enough peaches for several pies and freeze them in pie quantities for later use. Just make sure you let them thaw before you use them, and maybe add a little extra flour.

Peach Pie

Never peeled peaches before? You’re in luck – there’s an easy way! Set a large pot of water to boil (not a rolling boil, more like a strong simmer) on the stove, and place a bowl of ice water nearby. I like to put a colander in the sink as well but that’s up to you. For each peach, submerge in the boiling water for about 30 seconds, then immediately dunk in the ice water for another 20 seconds. With a paring knife, cut the peach (around the pit!) into 8-10 sections. The skin should just slide off the fruit during this process, but if it’s still sticking you can redo the boiling/ice water baths. Keep in mind, however, this will only work if your peaches are ripe enough. Throw the slices in the colander, the skins in the disposal, and the pit in the trash, and you’re good to go! Repeat for all your vast trays of peaches as you revel in how easy it is while wasting no delicious peach. You can definitely take the skin off before slicing the peach, but skinned peaches are ridiculous slippery, so I prefer the extra grip while I hold it.

As summer winds down, this is a wonderful pie for a “last hurrah”; saying farewell to summer with fresh peaches, and welcoming fall with that hint of cinnamon.

Peach Pie

Fresh Peach Pie

Adapted from Better Homes & Gardens
Makes one 9″ pie


Pastry for a double-crust pie

6-8 large peaches, peeled and thinly sliced
1 Tbsp lemon juice

1/2 – 3/4 cup sugar (I usually use the lesser amount)
1/3 cup flour
1/2 tsp cinnamon
a sprinkle of nutmeg (optional)


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Layer the bottom crust in the pie plate, and trim the edges to 1″ larger than the rim.
  3. Gently toss the peaches with the lemon juice, and set aside.
  4. Whisk dry ingredients in a large bowl until well combined, and gently fold in the peaches.
  5. Layer the peach mixture in the pie plate, and cover with the second crust, either with a lattice top or cutting vents for steam to escape. Seal the edges and crimp as desired.
  6. Bake until the crust is golden brown and the juices are bubbling, about 50 minutes.
  7. Let cool completely before enjoying with whipped cream, vanilla ice cream, or both.

6 responses

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  4. I’ve recently discovered that I’m not a huge fan of peaches. Your recipe might make me change my mind though! This pie looks heavenly — and the crust is absolutely beautiful!

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