Fresh Peach Pie (Mom’s Recipe!)
This really is the best fresh peach pie recipe! Our prize winning family recipe features fresh peaches covered in a thick, sweet and creamy custard. This dessert has been a summer staple treat in our family for years and we can’t wait for it to become one in yours!
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 4 hours
- Yield: 8 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 9” unbaked pie crust
- 4 to 6 just ripe peaches*
- 1 cup sugar
- 3 tablespoons cornstarch
- Pinch of kosher salt
- 1 cup heavy cream
- 1 teaspoon vanilla
Instructions
- Preheat oven to 450°F.
- Prepare a pie crust in a 9″ pie pan.
- Peel the peaches: Prepare a large pot of boiling water. Drop 3 peaches into the pot so that the water fully covers it, and boil for 45 seconds. Remove the peaches from the water with a slotted spoon and transfer it to a bowl of ice water. Drop in the next batch and repeat. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers. Repeat until all peaches are peeled. Cut each peach in half, remove the pit, and then cut it in half again to make quarters (if your peaches seem extra ripe and juicy, cut them only in half to make sure the filling doesn’t get too juicy). Place the peach pieces into the pie shell, using just enough to fill the pie shell.
- Make the filling: In a medium bowl, mix together 1 cup sugar, 3 tablespoons cornstarch, and a pinch of kosher salt. Pour in 1 cup heavy cream and 1 teaspoon vanilla, and mix well until smooth. Pour the custard over the peaches.
- Bake: Bake the pie for 15 minutes at 450°F, then turn down the oven to 325°F. Bake 40 to 45 minutes longer until it is just set but still wobbles when shaken – it will firm up fully after refrigerating. (If it’s still very runny at this point, bake 5 to 10 minutes more, watching so that it does not burn. Place an old baking sheet or tin foil below the pie pan in case the liquid boils over.)
- Cool: Once finished, remove the pie from the oven and cool on a rack for about 1 hour.
- Refrigerate the pie: Once the pie is room temperature, refrigerate for at least 2 hours or overnight. This is the final and most important step that thickens the custard and sets the pie. When ready to serve, cut into pieces and serve ice-cold.
Notes
*Good, room-temperature just ripe peaches are the key to this recipe. Make sure the peaches are just beginning to ripen and slightly soft to the touch, but not overly ripe. If you buy them when they are hard, ripen them for a few days in a brown paper bag (throw in a banana for extra power). Buying a few extra peaches is good insurance in case a peach goes bad.
Find it online: https://www.acouplecooks.com/best-peach-pie/
