The Best Fresh Peach Pie
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My mom’s homemade fresh peach pie is an absolute family favorite, especially when peach season arrives. I’ve tried many different peach pies, but hers stands out as the best. One of the secrets to her delicious pie is the use of orange juice in the recipe, which gives it a unique and refreshing flavor that balances the sweetness of the peaches.
This pie holds a special place in our family, as my mom always made it for my dad’s birthday. Each year, when August rolls around, and peaches are at their best here in Utah, I can’t wait to enjoy a slice. It’s become a tradition that makes the season even more special!
Ingredients to make The Best Fresh Peach Pie
- CORNSTARCH
- SUGAR
- ORANGE JUICE
- WATER
- LEMON JUICE
- LARGE FRESH PEACHES
- PREPARED PIE CRUST
How to Make the Best Fresh Homemade Peach Pie
To create a flavorful base for your fresh peach pie, start by whisking together cornstarch and sugar in a medium saucepan. Gradually add orange juice, water, and a splash of lemon juice into the mixture. This combination of citrus flavors brings a refreshing brightness that complements the sweetness of the peaches.
Whisk the mixture constantly as you bring it to a boil over medium heat. Let it cook until the sauce thickens to a pudding-like consistency. Once thickened, remove the pan from the heat and set it aside to cool to room temperature. This cooling step is crucial so the sauce won’t soften the pie crust too much.
While the sauce cools, peel and slice your fresh peaches. Place them in a large bowl and gently fold in enough of the cooled sauce to coat the peaches evenly. You may not need all of the sauce—just use enough to cover the peaches generously while leaving some texture and juiciness intact.
Pour the peach filling into a prepared pie crust of your choice. You can use a homemade or store-bought crust—whatever you prefer. Once filled, refrigerate the pie for at least 2 hours to let it chill and set. This pie is best enjoyed on the same day it’s made, as the freshness of the peaches shines through.
In my opinion, no slice of fresh peach pie is complete without a generous dollop of sweetened whipped cream. You can simply spoon it on or pipe it for a prettier presentation, as I did for the picture. The light, airy cream pairs perfectly with the juicy peaches and adds an extra touch of indulgence. Enjoy your fresh peach pie, a delightful treat that captures the essence of the season!
Frequently Asked Questions
Can I use a different thickener instead of cornstarch?
People commonly use cornstarch as a thickener in pie fillings because it creates a smooth, glossy texture. However, you can use tapioca starch or arrowroot powder as alternatives if you prefer.
Can I make this pie gluten-free?
Yes, this pie can easily be made gluten-free by using a gluten-free pie crust recipe or by purchasing a pre-made gluten-free pie crust from the store. Just be sure to check that all other ingredients, such as the cornstarch, are also gluten-free.
Can I use frozen peaches instead of fresh peaches?
Yes, you can use frozen peaches in this recipe. Just be sure to thaw and drain them well before using, and adjust the sugar if needed based on the sweetness of the peaches.
How far in advance can I make this pie?
You can make this pie a day in advance and store it in the refrigerator until serving. However, for best results, assemble the pie shortly before serving to prevent the crust from becoming soggy.
FOR MORE RECIPES LIKE THIS, TRY:
The Best Fresh Peach Pie
Real Mom Kitchen
Ingredients
- 4 Tbsp. cornstarch
- 1 cup sugar
- ½ cup orange juice
- 1 ½ cups of water
- 2 Tbsp lemon juice
- 4-6 large fresh peaches peeled and sliced
- 1 prepared pie crust
Instructions
- Add cornstarch and sugar to a sauce pan. Whisk to combine.
- Add orange juice, water, and lemon juice to the mixture. Whisk to combine and bring to a boil until thick. You want the sauce to the thickness of a pudding. Allow to cool to room temperature.
- Place peaches in a bowl and fold in enough of the cooled sauce to coat the peaches. You may not need all of the sauce.
- Pour into prepared pie crust and chill for at least 2 hours.This is best if eaten it the same day.
Nutrition
This photo is from this post, which was originally posted in August of 2012.
