Fresh Peach Pie
This Fresh Peach Pie recipe allows those fresh peaches to be the star! The pie crust is filled with a no-bake filling of fresh sliced peaches and a simple glaze. It's easy, refreshing, and heavenly served with a dollop of whipped cream.
Servings: 10
Calories: 186kcal
Equipment
Ingredients
- 6 cups fresh peaches , peeled and chopped (about 9 peaches)
- 2 Tablespoons lemon juice
- 1/2 cup granulated sugar
- 2 Tablespoons cornstarch
- 1 Tablespoon butter
- dash of salt
- 1/2 teaspoon almond extract
- 1 9 inch baked pie shell
- Whipped Cream , for topping
Instructions
- Add peaches to a bowl then sprinkle with sugar and lemon juice. Stir well to combine, then allow to rest for 30 minutes to an hour, stirring once or twice.
- Drain peach juice into a measuring cup to get 1 cup of juice (you can drink any additional juice, or save it for another recipe like my steak marinade).
- Pour juice into a saucepan then stir in cornstarch. Cook on medium heat for a few minutes, until thickened.
- Remove from heat then stir in the butter, salt and almond extract.
- Pour peaches into a baked 9'' pie shell and pour the thickened sauce on top. Place a piece of plastic wrap directly on top then chill for at least one hour before serving.
- Serve with whipped cream on top, if desired.
Video
Notes
Make Ahead Instructions: Follow the instructions and make the entire pie up to 1 day ahead of time. Just store in the refrigerator until ready to serve.
Freezing Instructions: Follow all instructions and make homemade peach pie then let it cool completely. Cover tightly with an extra layer of plastic wrap, then tinfoil. Freeze for up to 2-3 months. Let it thaw completely before serving.
Nutrition
Calories: 186kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 103mg | Potassium: 136mg | Fiber: 2g | Sugar: 18g | Vitamin A: 337IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 1mg
