This irresistible peach pie recipe delivers heavenly flavors in just 70 minutes of prep and bake time. With only 186 calories per serving and packed with natural sweetness from fresh peaches, it’s a guilt-free indulgence that will make your taste buds dance. The flaky crust perfectly complements the juicy filling, creating a delightful balance of textures. Whether you’re serving it at a summer gathering or enjoying it as a comforting dessert, this classic pie brings pure joy to any occasion.
Ingredients Section
- Fresh Peaches: 6 cups (about 9 peaches), peeled and chopped
- Lemon Juice: 2 tablespoons to enhance the fruit’s natural flavor
- Granulated Sugar: 1/2 cup for perfect sweetness
- Cornstarch: 2 tablespoons to thicken the filling
- Butter: 1 tablespoon for richness
- Salt: Just a dash to balance flavors
- Almond Extract: 1/2 teaspoon for aromatic depth
- Pie Shell: 1 pre-baked 9-inch shell
- Whipped Cream: For garnishing
Instructions Section
- Prepare Peaches: Combine peaches with sugar and lemon juice in a bowl. Let rest for 30-60 minutes, stirring occasionally
- Juice Collection: Drain and measure 1 cup of peach juice from the mixture
- Make Sauce: Combine the reserved juice with cornstarch in a saucepan, cook on medium heat until thickened
- Season Sauce: Remove from heat, incorporate butter, salt, and almond extract
- Assemble: Transfer peaches to pre-baked shell, pour thickened sauce over top
- Chill: Cover directly with plastic wrap and refrigerate for minimum 1 hour
- Serve: Top with fresh whipped cream and enjoy!
Storage Tips
Keep your fresh peach pie in the fridge, covered tightly with plastic wrap or in an airtight container. It’ll stay good for 3-4 days! The plastic wrap directly on the filling helps prevent a skin from forming and keeps the pie fresh. If you notice any extra juice collecting in the bottom of your pie, just drain it off before serving – it’ll still taste amazing!
Variations & Substitutions
No almond extract? Vanilla works beautifully too! You can also mix things up by adding a pinch of cinnamon or nutmeg to the filling. If fresh peaches aren’t in season, thawed frozen peaches will do the trick – just skip the resting time since they’ll already be juicy. Want to make it extra special? Try adding a handful of fresh raspberries or blackberries to the peach filling!
Serving Suggestions
While this pie is wonderful with just whipped cream, you can make it even more special! Try serving it slightly warm with a scoop of vanilla ice cream on top. For a fancy touch, drizzle each slice with a little caramel sauce or sprinkle with toasted sliced almonds. This pie makes a perfect dessert for summer gatherings, but don’t forget to save a slice for breakfast – it’s too good to resist!
Peach Pie
Equipment
- 9-inch pie pan
- Saucepan
Ingredients
- 6 cups fresh peaches peeled and chopped (about 9 peaches)
- 2 tablespoons lemon juice
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon butter
- 1 dash salt
- 1/2 teaspoon almond extract
- 1 whole 9-inch baked pie shell
- Whipped Cream for topping
Instructions
- Add peaches to a bowl then sprinkle with sugar and lemon juice. Stir well to combine, then allow to rest for 30 minutes to an hour, stirring once or twice.
- Drain peach juice into a measuring cup to get 1 cup of juice (you can drink any additional juice, or save it for another recipe like my steak marinade).
- Pour juice into a saucepan then stir in cornstarch. Cook on medium heat for a few minutes, until thickened.
- Remove from heat then stir in the butter, salt and almond extract.
- Pour peaches into a baked 9” pie shell and pour the thickened sauce on top. Place a piece of plastic wrap directly on top then chill for at least one hour before serving.
- Serve with whipped cream on top, if desired.
