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Nothing says summer like a Fresh Peach Pie. Made with a graham cracker crust and fresh peaches, it is the perfect way to celebrate summer.
![fresh peach pie Fresh Peach Pie with graham cracker crust](https://www.yourhomebasedmom.com/wp-content/uploads/2010/08/Fresh-Peach-Pie-h.jpg)
Peach season is here! The other day my door bell rang and three of my cute little neighbors were standing there with a large box full of peaches! I think I might have actually squealed in delight when I saw them. They had gone with their mother and brother and picked the peaches just that morning, a total of 68 lbs of peaches. I knew a fresh peach pie was the perfect thing to make.
Why You’ll Love This Recipe!
I prefer a fresh peach pie over a cooked peach pie because the peaches are firmer when you don’t bake them and I think they have fresher peach flavor.
The only thing you need the oven for is the graham cracker crust so this is a great pie to make on a hot summer day.
This recipe for fresh peach pie came from my neighbor’s mother in law Fern and I am grateful she shared it with me too!
Ingredients Needed
- Pie Crust. I used a graham cracker crust but you could also use a homemade pie crust
- Peaches. Peeled and sliced.
- Sugar. If your peaches aren’t as sweet as you’d like increase your sugar by 1/4 cup.
- Lemon juice
- Orange juice. Use fresh squeezed.
- Cornstarch. This is used to thicken the juices. You can also use arrowroot powder or tapioca starch.
- Butter
- Almond extract. You could substitute vanilla extract if you prefer.
- Salt
- Whipped cream for topping
How to Peel Peaches
Fill a large pan with water and bring to a boil. Fill a large bowl with cold water. Once water has come to a boil, add peaches to boiling water a couple at a time and leave in water for a minute or so.
Remove and put into cold water. The skin should peel right off. If it doesn’t leave in the boiling water for a little longer. Then just cut the peach in half, remove the stone and slice!
How to Make Fresh Peach Pie
- Skin peaches and slice. Sprinkle them with sugar and lemon juice. Let stand for one hour.
- Drain juice off peaches, there should be approximately 1 cup juice, if not (I only had about 1/2 cup) add enough orange juice to make a total of 1 cup
- Add syrup/juice mixture to cornstarch and whisk together.
- In a saucepan, over medium heat, cook until thick.
- Add butter, almond extract and salt and cool. Pour mixture over peaches.
- Place peaches in pastry pie shell
- Refrigerate and serve with whipped cream.
Fresh Peach Pie Variations.
- Streusel Topping:
- Combine ? cup brown sugar, 1/4 tsp cinnamon, 1 cup flour, pinch of salt and 8 Tbsp of butter (I use salted).
- Melt butter and add in other ingredients until it is crumbly.
- Place on top of pie and bake according to directions. If streusel topping browns quickly, cover with a piece of foil to finish baking.
Frequently Asked Questions
Can I use something other than a graham cracker crust?
The original recipe for this pie used a pastry crust so you can use my perfect pie crust tutorial if you want to make a pastry crust. You could also substitute gingersnap cookies for the graham crackers if you like. Gingersnaps can be a little strong so you could also use half gingersnaps and half graham cracker crumbs.
How do you serve peach pie?
You can serve it with a spoonful of whipping cream or a scoop of vanilla ice cream. It is also delicious with a drizzle of caramel sauce on top.
How long will fresh peach pie last?
Kept in the refrigerator it will last 4-5 days. Keep covered with plastic wrap or in an airtight container. It can also be frozen for 2-3 months. Thaw in the fridge.
Some of our other favorite peach recipes:
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Fresh Peach Pie
Ingredients
- 1 pie crust Can use a pastry crust or a graham cracker crust.
- 6-7 fresh peaches sliced (enough to fill pie plate)
- 1/4 cup sugar
- 1 Tbsp fresh lemon juice
- orange juice, fresh squeezed about 1 cup
- 3 Tbsp cornstarch
- 2 Tbsp butter
- 1/4 tsp almond extract
- dash salt
Instructions
- Skin peaches and slice and sprinkle them with sugar and lemon juice and let stand one hour.
- Drain juice off peaches, there should be approximately 1 cup juice, if not (I only had about 1/2 cup) add enough orange juice to make a total of 1 cup
- Add syrup/juice mixture to cornstarch and blend
- Cook until thick and then add butter, almond extract and salt and cool.
- Add mixture to peaches and gently stir
- Place peaches in pastry pie shell
- Refrigerate and serve with whipped cream
Deb Denton says
Love it!!! Sooo ez!! Specially the peaches I used from Tractor Supply, jarred fresh but spiced…ohhhh sooo yummy -//thank u!!!
Leigh Anne Wilkes says
Glad the pie was a hit!
Carson says
Was so good. I made 2 pies cuz my family and friends wanted it!!