PhotoImage.ashx?recipeid=538&w=600&h=600' alt='Fresh Peach Pie' title='Fresh Peach Pie' />Fresh, sliced peaches are layered in a prebaked crust with a thick glaze made of pureed peaches. The combination of fresh and cooked peaches make this pie a. Looking for a triedandtrue fresh peach pie recipe This is the one Its my favorite peach pie for good reason simple and so delicious Plus, you can top it with a. As our website name might have suggested, this site is dedicated exclusively to Peach Cobbler. Here you can find peach cobbler recipes such as Easy Peach Cobbler. When most people think pie, they think about fruit. And to be fair, just about the only way to improve fresh fruit is to bake it. Just about the only way to improve. Last weekend I was able to get my hands on a bushel of fresh peaches, and man did I feel happy about it. Giddy, really. Yes, I have a problem. We have been enjoying. Grilled Skillet Peach Pie. The peaches are grilled then made into a filling for this fresh fruit pie. Serve it for dessert on a summer evening. Tried and True Fresh Peach Pie Recipe. Looking for a tried and true fresh peach pie recipeThis is the one Its my favorite peach pie for good reason simple and so delicious Plus, you can top it with a traditional lattice crust OR a buttery, yummy, sweet crumb topping. Pies. Homemade pies, in particular. Are you a lover or a hater I mean, Im pretty sure we can agree, most of us, that the eating of a homemade pie falls in the strong love it category. But what about the making of the pie Is it therapeuticStressful Fun Swear word inducing I have to admit that I love making pie. It falls into the therapeutic dare I say, nerdly category for me. But this hasnt always been the case. Pie used to scare me. Or rather, pie crust used to scare me. I had some bad, frightful, scarring experiences and spent many years wondering why anyone would ever make pie from scratch. Several years ago, I decided it was high time I conquered my fear of homemade pie crust. I felt like it was the right thing to do considering I was pretty much a functioning adult with a couple kids and a food blog. Pie crust seemed like the next necessary step in life. Most of you know how this goes. Basically, I found the love of my life in the form of pie crust, and Ive never looked back. This amazing pie crust recipe changed my life seriously. If pie crust has scared you in the past, promise me that youll join me in the land of functioning adulthood and start conquering that fear. Theres a detailed picture tutorial in that post AND a video tutorial if you scroll to the bottom. Can You Freeze Bananas. Plus, I still regularly answer the questions on that post, so dont be afraid to ask for more helpAlso, as a quick aside,Im putting together a pie crust boot camp in preparation for the upcoming holidays it will be available for FREE online right here on the blog so if you have any questions about homemade pie crust or ongoing pie crust issues that seriously need to be addressed, let me know below in the commentsHomemade pie makes me so happyand boosts my confidence in the kitchen like nothing else. Sometimes I pull a pie out of the oven, caress it gently with the oven mitt while gazing lovingly down at it and think did I really just make thisI am srsly amazingUntil I see one of my kids quizzically side eyeing me with a slightly worried expression on their face, and I realize that I have some serious issues. Issues or not, Ive wanted and needed and dreamed of a perfect fresh peach pie recipe that I can use every time fresh peach season rolls around. I love this time of year Elberta peaches are just coming on in my neck of the woods, and Im almost giddy with excitement. And while usually, Im bottling up those peaches and canning my guts out to get jars and jars of them on the shelves to last us until next year, I always reserve quite a few of the fresh, juicy peaches for peach pie. Or peach cobbleror this peaches and cream cakeor this no bake peach sensation number. I love me some peaches. There are a lot a lot, a lot of peach pie variations out there. Some with mashed peaches, some with almond extract, some with a top crust, some without. Ive tried some great ones over the years, but for my tried and true file, I want a classic peach pie that is no fail and just straight up delicious. This fresh peach pie is the one Ive made it many, many times. Thats why I know that sometimes a lattice top crust seems appropriate, while other times, theres no other choice but to toss a streusely, buttery crumb topping on there both options listed below in the recipe. The peach filling is classic and delicious without any fussy steps or weird, overpowering spices. Youll note in the recipe below that my favorite starchthickener of choice for this pie and cherry pie, incidentally is tapioca flour. However, since I recognize not everyone makes a batch or three of pao de queijo every day of their lives and may not have tapioca flour on hand, cornstarch works as well. The tapioca lends a slightly firmer, thicker filling that even increasing the cornstarch wont do this usually leads to a gummy pie that I really enjoy, but cornstarch works, too, so dont panic if tapioca flour isnt in your pantry. Take advantage of the fresh peaches popping up, and get some fresh peach pie going in your life If you have been wanting to tackle homemade pie and feel like a rock star in the kitchen, peach pie is a great place to start. One Year Ago Piled High Zucchini and Cheese Topped Pizza. Two Years Ago Slow Cooker Pork Carnitas. Three Years Ago Classic Pesto And A Quick Tip on Freezing To Use LaterFour Years Ago No Bake Healthy Granola Bites. Five Years Ago Oreo Truffle Brownies. Yield 9 inch pie. Ingredients Double crust pie dough unbaked for lattice top or single crust pie dough if using crumble topping my go to pie crust recipe is here video tutorial here6 8 large, ripe peaches about 3 4 pounds youll need about 4. Pinch of table salt. OR 13 cup tapioca flour see noteCrumb Topping 23 cup 5 ounces light or dark brown sugar. Directions Roll out the bottom pie crust to a 1. Trim the edges to about 12 inch beyond the rim of the pie plate. If using the crumb topping, fold the pie crust under so it is even with the edge of the pie plate and crimp the edges. Refrigerate the pie crust while preparing the rest of the pie. Peel the peaches with a paring knife OR gently place the peaches in a pot of boiling water for 4. Halve the peaches, remove the pit, and cut each half into 14 inch slices or thereabouts for about 6 12 7 cups 4. Add the peaches to a large bowl and toss with the lemon juice. Add the sugar, cinnamon, nutmeg, salt, cornstarch or tapioca, and toss to combine well until there are no dry streaks of cornstarch or tapioca flour. Remove the pie plate from the refrigerator. Add the peach filling evenly to the bottom crust. If using a lattice top, roll out the remaining pie dough to a 1. Cut into about 1. Trim just the lattice pieces to the edge of the pie plate, leaving the bottom crust with a longer overhang. Fold the bottom crust over the top of the lattice crust, press lightly, and crimp the edges. Optional brush the top of the lattice crust and edges with an egg wash mixture 1 egg white whisked together with a tablespoon of water and sprinkled with coarse sugar. If using a crumble top, in a medium bowl, combine the brown sugar, cinnamon, flour, and salt. Stir in the melted butter until small clumps form and the mixture is evenly combined. Scatter the crumb topping over the peaches. Preheat the oven to 4. F. Place a large, rimmed baking sheet upside down on an oven rack in the middle position and let it heat for 1. Place the pie on another foil lined baking sheet. Slide this baking sheet on top of the baking sheet preheating in the oven. Cook the pie for 2. Reduce the oven temperature to 3. If the top or edges of the pie crust are burning or darkening too quickly, tent with foil for the remainder of the baking time keep an eye on the bottom of the crust, as well if it looks like it may be burning  youll only be able to tell if using a glass pie plate remove the overturned baking sheet from underneath. Remove the pie from the oven and let cool completely, 3 4 hours. It will thicken as it cools. It can definitely be served warm, but just keep in mind the filling might be runnier than when it is completely cooled. Notes Ive baked this peach pie using cornstarch and tapioca flour as thickeners in separate pies, of course. I prefer using tapioca flour, personally.