Fresh Peach Pie

Fresh Peach Pie

Nothing says summer like a Fresh Peach Pie.  It is the perfect way to enjoy those delicious fresh peaches you can pick up at the farmer's market or pick yourself at the local u-pick farm. 
Course Dessert
Cuisine American
Keyword fresh peach pie
Prep Time 20 minutes
Refrigerate 1 hour
Servings 8 slices
Calories 212kcal
Author Leigh Anne Wilkes


  • 1 cooked pastry pie crust or gingersnap or graham cracker crust or combo of the two
  • 6-7 fresh peaches sliced (enough to fill pie plate)
  • 1/4 C sugar
  • 1 Tbsp fresh lemon juice
  • orange juice about 1 cup
  • 3 Tbsp cornstarch
  • 2 Tbsp butter
  • 1/4 tsp almond extract
  • dash salt
  • Whipped cream for topping


  • Skin peaches and slice and sprinkle them with sugar and lemon juice
  • 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
  • Cool
  • Add mixture to peaches and gently stir
  • Place peaches in pastry pie shell
  • Refrigerate and serve with whipped cream


Calories: 212kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 125mg | Potassium: 237mg | Fiber: 2g | Sugar: 19g | Vitamin A: 455IU | Vitamin C: 8.2mg | Calcium: 13mg | Iron: 0.8mg