Fresh Peach Pie

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Peach season has been abundant around here.  I have some very awesome neighbors who shared their bounty with me.  One neighbor invited me to pick peaches with her, another left a bag of peaches on the front porch and yet another sets a box out at the end of the driveway for anyone who needs a few.  I've made topping for waffles, I froze peach pie filling, I made fruit leather, I froze some for smoothies--but I also made a fresh peach pie.  Oh, this is a treat for sure!

Makes a 10" pie
7 C. sliced fresh peaches, divided (probably about 10 big peaches)
1 C. sugar
5 T. cornstarch (I might use 6 T next time)
1 T. lemon juice
1 T. butter
1 10" baked pie crust


When you make fresh peach pie you mix the raw peaches with a glaze.  I don't care for the pre-made peach sauce that you buy in plastic tubs in the produce section.  I thought I liked the box of powdered peach pie filling mix--until I made my own.  Yeah, you have to ditch the box. It won't take much extra time.

First, bake a pie crust and let it cool on the counter. You can do it any way you like, buy a frozen one, refrigerated dough or make your own.  Next, peel your peaches (I use the quick blanching method to get the skins to slip off rather than try to do it with a paring knife) and get them sliced up and in a big bowl.



You will need to put the juice that has accumulated at the bottom of your bowl as well as 1 cup of the peaches into a blender.  You should have about 1 1/2 cups of puree (add water if needed, or wait a few minutes and get a bit more juice from the peaches still in the bowl).  Add the sugar and  cornstarch and blend til smooth.




Pour the mixture into a saucepan and heat on medium until it comes to a boil. Boil for 1 minute, remove from heat and add butter and lemon juice.  Pour the hot mixture over your sliced peaches.  Gently mix with a spatula then pour into the crust.

Put the pie in the fridge for at least 4 hours and serve with whipped cream.