Peach Pie

This fast and easy peach pie is a little different than most peach pies it doesn’t have a crumble top and I think it’s best served cold!

Over the weekend we went to a peach festival in New Jersey and picked some peaches. The kids had a blast finding the big peaches. So this week we get to enjoy fresh peaches and some delicious peach treats.

First on the list is Peach Pie. This peach pie is quick and easy to make the hardest part is waiting for it to chill. Sometimes we just can’t wait so we eat it warm, but my favorite is eating the peach pie cold.

The Pie Crust

Making the pie first we have to make the crust. The crust is made by mixing flour, butter, and powdered sugar together by hand. The dough is stickier but it should stick together in a ball.

Once the dough is mixed press it into your pie tin. Depending on the size of your pie tin the crust might not go all the way up the sides. That’s totally fine, just spread the dough relatively evenly across the bottom of the tin and up the sides as much as you can.

Bake the crust for 15-20 minutes until it just starts to turn a light golden color in a few spots. Then take it out to of the oven to cool.

Peach Pie Filling

While the pie is baking it’s time to make the filling mix together the peeled and mashed peaches, sugar, cornstarch, and water in a saucepan. Stir continuously until the filling thickens. Then remove from heat and add vanilla and butter.

Then pour into a glass bowl. Cover with plastic and put it in the refrigerator to chill.

Assembling the Pie

Chunk up 4-6 peeled peaches, it really depends on the size of the peaches and the size of the pie tin how many peaches you will need. Put the chunked up peaches into the pie tin, filling it 3/4 of the way.

Pour the chilled peach pie filling on top of the fresh peach chunks. Now you have a choice to make.

You can eat the pie right now or wait and let it chill.

If you prepare it right before serving the crust will be harder more like a sugar cookie and it might be warmer depending on how long you let the filling chill.

If the pie is prepared a couple hours before serving the crust will have time to soften and take on some of the pie flavors. We love this pie both ways, there really is no wrong choice.

Preparing the Pie a couple of days in advance 

The peach pie will keep in the fridge for a couple of days, but after the first day, it tends to get a little soggy.

If you want to make the pie in advance, just prepare all of the separate ingredients and then assemble the pie the day you want to eat it.

Yield: 1 pie

Peach Pie

5.0 Stars (148 Reviews)

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Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

Pie Crust

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• 1 1/4 cup flour
• 1/2 cup Salted Butter Softened
• 1/4 cup Powdered Sugar

Peach Pie Filling

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• 3-4 Peeled and Mashed Peaches
• 3/4 cup Sugar
• 3 TBS. Cornstarch
• 1/2 cup Water
• 1/2 tsp. Vanilla
• 2 TBS Salted Butter

Other Ingredients

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• 4-6 Peeled and Chunked Peaches

Instructions

Pie Crust

1. In a bowl mix together all ingredients by hand.
2. Press dough into a lightly greased pie tin. The dough is sticky so it will not roll.
3. Bake at 350 degrees for 15-20 minutes until the edges start to turn a light golden brown.
4. Cool.
5. If you aren't using the crust right away once it has cooled completely wrap in plastic.

Pie Filling

1. Mix together in a saucepan the mashed peaches, sugar, cornstarch, and water.
2. Stir continuously over medium heat until the filling thickens.
3. Remove from heat.
4. Add vanilla and butter. I find it's easier if the butter is cut into smaller pieces.
5. Stir until butter is melted and mixed in well.
6. Pour filling into a glass bowl, cover with plastic and let chill.

Assembling the Pie

1. Put 4-6 peeled and chunked fresh peach into the pie shell. Then pour the chilled pie filling on top of the fresh peaches. Smooth the filling until the whole pie is covered.
2. Chill or Enjoy it's your choice.

Notes

The pie will keep in the fridge for a couple days. It's best eaten the first day.
The pie can be made ahead of time, just wait to assemble until the day you will eat it.

Nutrition Information:

Yield:

1

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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