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.


  • 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 

Fresh Peach Muffins


When the peach season is in full swing, I try to take advantage of any opportunity to use this juicy, lucious fruit.  The peaches really add a lot of flavor to this basic muffin.



  • 1 cup fresh peaches, peeled and diced
  • 1 tsp. lemon juice
  • 1/4 cup canola oil
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/4 cup milk
  • 1/8 tsp. almond extract
  • 1-1/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup walnuts, chopped
  • granulated sugar for topping

Preheat oven to 350 degrees F

In small bowl, combine diced peaches and lemon juice

In a medium  bowl, combine oil and sugar, beat in egg, milk and almond extract.  Gently stir peaches into this mixture.

In a separate medium bowl, whisk together the flour, baking powder and salt.  Fold in the peach mixture gently and stir in nuts.

Grease or insert paper liners in muffin tin for 9 muffins.  Divide batter between the 9 muffin cups and sprinkle tops with granulated sugar.  Pour an inch of water in the unused muffin cups.

Bake for 20-25 minutes @ 350 degrees F.  Remove muffins immediately from pan and place on rack to cool.

Yield:  9 delicious muffins