This contemporary peach pie is wonderful and really easy! A fast no-bake filling makes probably the most of contemporary, juicy peaches. Whipped cream? Not elective!

If you will get your arms on some contemporary peaches, DO IT. As in, instantly. After which make this wonderful contemporary peach pie. 

It’s probably the greatest issues to come back out of this late summer season harvest season. 

Though I have already got a favourite basic peach pie (double pie crust + fairly lattice prime + baked within the oven), this contemporary peach pie is totally different, and dare I say, higher?

The pie crust is baked, however the filling is a no-bake pie filling, cooking on the stovetop so it stays vivid and contemporary and juicy and AMAZING. 

My sister-in-law, Erin, has made this pie for years and years and is sort of well-known for it. I’ve heard all of the rave opinions however by no means tasted it (she lives in Montana, I reside in Idaho). I can’t provide you with a very good cause why I’ve by no means made it myself prior to now, however don’t fear, I’ve undoubtedly made up for misplaced time.

Making it thrice within the final ten days ought to do it. If ever I assumed peach pie was simply peach pie, boy, was I mistaken. This peach pie is unimaginable.

My household has gone utterly bananas over it.

So have a couple of household pals: I introduced it to a yard BBQ final week and our trustworthy orthodontist-and-friend gave it three half of thumbs up and even volunteered to selflessly style check it once I made it once more. After which promptly requested me if I might make it once more. Like, instantly?

The Mixture 

There are 4 components to this pie: 

• baked pie crust (extra on that in a sec)
• sliced contemporary peaches (not frozen, not freeze-dried – FRESH and juicy)
• a no-bake contemporary peach pie filling
• sweetened whipped cream

Don’t let the pie crust scare you or flip you off from making this pie. I exploit a standard pie crust, however I’ve a sense it might be fairly tasty with a graham cracker crust or one thing less complicated if you wish to experiment and take a look at that. 

For a simple blind baked pie crust, seize a recipe for a single pie crust to suit a 9-inch pie plate. My go-to recipes for pie crust are: this tremendous flaky, straightforward pie crust or this next-level bitter cream pie crust. 

Make the pie dough. Chill it (if wanted). Roll it out to suit the pie plate and trim and flute the sides (full tutorial how to do that right here).

At this level, I cowl with plastic wrap and chill till agency, about an hour, after which blind bake with parchment + pie weights till the crust is calmly golden and now not doughy. Right here’s a tutorial on blind baking like a professional.

When the pie crust is cooled, take two contemporary peaches (you’ll want about 5 complete for this recipe), and peel and thinly slice them. 

Place them on the underside of the cooled pie crust. You desire a very stable (possibly even double) layer of contemporary peaches. 

Fresh Peach Pie Filling

For this straightforward contemporary peach pie filling, you’ll want:

• three contemporary, juicy peaches
• cornstarch
• contemporary lemon juice
• sugar
• water

The key to the filling is to peel the peaches after which mash them till they’re juicy and coarsely mashed (sort of just like the consistency of chunky applesauce).

As famous within the recipe under, in case your peaches are so ripe that juice would dribble down your chin in the event you bit into one, take into account including only a tad bit extra cornstarch. The aim is to have a delicate set filling. It received’t be agency like jello, however you additionally don’t need it tremendous runny after it units up.

Prepare dinner the filling over medium warmth till it’s thick and barely translucent (thanks, cornstarch).

Giant bubbles will pop on the floor; in the event you scrape a spatula on the underside of the pot, it’ll depart a well-defined path that doesn’t fill in in a short time. That’s if you’ll understand it’s prepared.

If it doesn’t cook dinner lengthy sufficient, it received’t thicken up correctly within the fridge. 

Add the butter and vanilla to the nice and cozy filling and stir till the butter is melted and nicely included. Then, pour the nice and cozy filling on prime of the sliced peaches and clean evenly. 

Double the Peaches

There are a selection of issues that make this pie completely worthy of your time (and worthy of these treasured contemporary peaches). 

However crucial, in my view, is the pleasant distinction of peaches in two areas. 

1. Juicy, tender peaches sliced on the underside of the pie
2. Mashed peaches within the pudding-like filling

The pie is bursting with contemporary peach taste! It simply wouldn’t be the identical with out the 2 totally different peach layers. 

This pie is phenomenal

The style of flaky crust, delicate peaches, luscious filling and whipped cream must be as near heaven as you will get in late summer season. 

Only a couple mild phrases of recommendation, pal to pal:

• strongly take into account doubling and making two pies (4 pies wouldn’t be unacceptable both)
• be ready to discover a quiet second to eat your pie alone so you’ll be able to mitigate the necessity to share AND so you’ll be able to savor every chunk along with your eyes closed
• don’t be alarmed in the event you hear angels singing
• begin praying now for a very good wholesome crop of contemporary peaches subsequent yr

Final time, I promise: this pie is phenomenal. Get pleasure from it!

One 12 months In the past: Good Oreo Rice Krispie Treats
Two Years In the past: Simple Thai Burgers with Peanut Sauce
Three Years In the past: Complete Grain Banana Chocolate Chip Snack Cake 
4 Years In the past: Roasted Garlic and White Bean Chili
5 Years In the past: Lightened Up Bowtie Hen and Asparagus Alfredo
Six Years In the past: Creamy Hen and Quinoa Cordon Bleu Casserole 
Seven Years In the past: Cinnamon and Chili Pork Tenderloin with Fresh Apple Salsa 
Eight Years In the past: Pasta al Forno {Baked Pasta with Tomatoes and Mozzarella} 

Yield: 9-inch pie

Prep Time: 1 hour

Prepare dinner Time: 30 minutes

Further Time: Four hours

Whole Time: 5 hours 30 minutes

Elements

Pie Crust + Different:

• 9-inch pie crust recipe (see word)
• 2 medium contemporary peaches
• Sweetened whipped cream, for serving

Filling:

• 1 cup (7.5 ounces) granulated sugar
• 1/Four cup cornstarch
• 1/Four cup chilly water
• 1 tablespoon contemporary lemon juice
• three medium contemporary peaches
• 1/Four teaspoon vanilla extract (can sub with almond extract)
• 2 tablespoons butter

Directions

1. For the pie crust: roll out the pie crust and match it right into a 9-inch pie plate, trimming and fluting the sides (tutorial on how to do that right here). With the tines of a fork, prick everywhere in the backside of the crust. Cowl with plastic wrap and chill for an hour (or as much as a number of days).
2. Preheat the oven to 350 levels F. Gently press a chunk of parchment paper or common aluminum foil into the chilled pie shell and fill with dry beans or pie weights. Bake for 45-50 minutes, rotating midway, till the crust is calmly golden and now not doughy.
3. Take away the pie crust from the oven and let cool for 5-10 minutes. Rigorously take away the parchment/foil and weights. Let the pie crust cool utterly.
4. For the sliced peaches: peel two peaches and slice them thinly (about 1/8- to 1/4-inch). Place the sliced peaches evenly over the underside of the pie; it is okay to finish up with a double layer. Put aside.
5. For the filling: peel the remaining three peaches, reduce the peaches into chunks and put them in a medium saucepan. Utilizing a pastry blender, potato masher, or a pair forks, mash the peaches till juicy and the consistency of chunky applesauce (do not puree till clean). It is best to find yourself with about 2 cups of mashed peaches.
6. Add the sugar, cornstarch (see word), water, and lemon juice to the saucepan with the peaches. Stir to mix. Prepare dinner the combination over medium warmth, stirring continually and scraping the underside of the pan, for 5-6 minutes till giant bubbles pop on the floor. Proceed cooking till the combination has thickened significantly. Scraping a spoon or spatula throughout the underside of the saucepan ought to depart an outlined path that does not fill in in a short time.
7. Off the warmth, add the vanilla and butter stirring till the butter is melted and well-incorporated.
8. Pour the nice and cozy filling over the sliced peaches and unfold evenly.
9. Refrigerate for not less than Four hours (or as much as 24 hours) till the filling has cooled and is delicate set. This pie might be made a day forward of time.
10. Serve the pie with calmly sweetened whipped cream (unfold the whipped cream over the pie earlier than serving or serve slices of pie with a dollop of whipped cream on prime).

Notes

Pie Crust Recipes: I’ve two favourite pie crust recipes. This flaky selfmade pie crust recipe is nice for learners, and may be very usually my go-to. I additionally love this bitter cream pie crust recipe (it is wonderful).

Cornstarch: in case your peaches are additional juicy (suppose: juice dripping down your chin in the event you bit into one), enhance the cornstarch by one other tablespoon. This pie is delicate set and is not meant to be tremendous agency; for contemporary peaches which are ripe however not swimming in juice, I exploit the 1/Four cup referred to as for within the recipe.

Fresh Peaches: it sort of goes with out saying that the deliciousness of this pie depends on contemporary peaches. Not crunchy peaches. Not frozen peaches. Fresh, juicy peaches (which are delicate sufficient to mash simply). Make it occur.

Advisable Merchandise

As an Amazon Affiliate and member of different affiliate packages, I earn from qualifying purchases.

Recipe Supply: from my sister-in-law, Erin W.

Get the Recipe

Proceed Studying

Proceed Studying

Proceed Studying