Go Back

Fresh Peach Pie

This pie is a must make during peach season. Fresh peaches are layered into a cooked pie shell, then you make a homemade peach glaze to pour over the top! Amazing! Our Nana made this for Papa every year!

Servings 8
Author Adell


Pie Crust

  • 2 cups flour
  • 1 cup shortening
  • 1 tsp salt
  • 1/3 cup milk
  • 1 tablespoon vinegar

Peach filling

  • 4 cups peaches, peeled and sliced (I used 6 smallish peaches)
  • 1 cup mashed fresh peaches (I used 3 smallish peaches)
  • 3/4 cup water
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1 tablespoon butter


Pie crust

  1. Here is the info on the pie crust our Nana would make. If you want to simplify you could always use a frozen pie crust from the store as well.

  2. Mix together flour and salt. Cut in the shortening with a pasty cutter of fork. Measure out the 1/3 cup milk then add 1 T. vinegar. Pour the liquid into the flour mixture a little at a time. Gently gather dough into a ball. Roll out dough on a floured board (I like to spray with cooking spray then sprinkle flour) a little bigger than the pie pan. Gently place in pie dish and cut off the excess. Pinch the edges to make look pretty. Bake at 475 degrees for 8 to 10 min. Here is a great blog post on a Bountiful Kitchen for making pie crusts for more info if needed!

Pie filling

  1. Peel and slice the peaches 4 peaches (about 4 cups) then set aside.

  2. In a medium-sized pot, mix together the 1 cup of mashed peach and water. Cook for 4 minutes over medium heat. Add the sugar and cornstarch and cook until clear. It will thicken up and be a nice thick glaze. Remove from heat and add the lemon, salt and butter. Stir until the butter is melted and then let the mixture cool.

  3. Arrange the sliced peaches in the bottom of the cooked and cooled pie shell. Pour the peach glaze over the top. Chill in the refrigerator.

  4. Serve cold with sweet whipped cream if desired. Or vanilla ice cream is good too.