This post may contain affiliate links. Please see disclosure policy here.
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.
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:
Be sure and follow me over on You Tube for weekly cooking demos.
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
Tips & Notes:
Recommended Products
Nutrition Facts:
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!!