My Fresh Peach Pie

I first made this pie in 1987 for the Ohio State Fair and it won 3rd place.  I call it My Fresh Peach Pie because at the time I used what I thought would make a good pie and later found it’s pretty much the basic recipe.  With ripe peaches from the local farm market, it’s simply delicious.

MY FRESH PEACH PIE

  • 5 cups sliced peaches (6-7 medium peaches, peeled and pitted)
  • 2/3 cup granulated sugar
  • 1 Tblsp. all-purpose flour
  • 1/8 tsp. salt
  • 1/8 tsp. almond extract
  • Pastry for 9 inch two-crust pie (Here’s my favorite recipe)
  • 1 Tblsp. butter
  • 1 tsp. milk

Preheat oven to 375 degrees F

To peel peaches easily and without waste, drop them into very hot water and let stand for about one minute.  Remove from water and let drain and cool for 5 minutes.  The skin will slide right off.

Peel peaches, remove pits and slice in ½ inch slices.

Place peach slices in a large bowl and add sugar, flour, salt and almond extract.  Let stand for 10 minutes or while preparing crust.

Place the crust in a 9 inch pie plate and fill with the peach mixture.  Dot with butter …

…and place top crust over filling.  Seal and crimp edges, brush with milk and cut small vents in top crust.

Place on a large flat pan to catch spills and bake @ 375 degrees F for approximately 45 minutes.  Remove to a wire rack to cool.

Servings:  6 to 8 


Published by

quilt32

Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

10 thoughts on “My Fresh Peach Pie”

  1. Gosh that looks good! I will have to try some of the peaches I froze in this recipe. Sounds so good. Dear me, pie or cobbler, pie or cobbler? Decisions, decisions!

  2. Oh yum! That’s the way my mother always made peach pies… nothing better when make with fresh peaches!

  3. Peach pie is in the oven we had fresh peaches off our tree and I needed to put them to use. Can’t wait I love peach pie.
    Thanks or sharing.

  4. I followed your recipe for peach pie and my pie, after baking ,was sooo juicey, one had to spoon it out.
    What does one use for a thickner?

    Stella

    1. I’m sorry you had problems with the pie. The tablespoon of flour should have been enough thickener. Your peaches must have been especially ripe and juicy. Lillian

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