Fresh Peach Pie

Fresh Peach Pie

It’s peach season!  There is nothing like a fresh ripe peach in the late summer!  I love them and wish they lasted a little longer, but alas just like homegrown tomatoes and basil they must be relished and appreciated while they are here!  This pie is absolutely fabulous!  I am a sucker for pies, period!  This one is definitely one of my top 5 and it’s quite simple to make!  Serve with vanilla ice cream or fresh sweetened whipped cream!


You will need:

3 ripe peaches, sliced

1 baked pastry pie shell (recipe below)

2 large peaches, smashed

1 c. organic sugar

3 T. corn starch

1/2 c. water

2 T. butter

1 t. almond extract


Assembling Fresh Peach Pie

Place the sliced peaches inside the baked pastry shell.  Set aside.


Mashed Peaches

Place mashed peaches and sugar in a large sauce pan over medium high heat.


Cornstarch and Water

Whisk the cornstarch and water in a small bowl and then add to the mashed peaches.  Cook, stirring constantly until thick, about 5-10 minutes.  Remove from heat and add butter and almond extract.  Cool slightly.


Fresh Peach Pie

Pour thickened mashed peach mixture over the fresh peaches in the baked pie shell.  Chill for a few hours and serve with ice cream or whipped cream.


Pie Crust

Pie Crust

Makes 2 pie crusts

In a food processor combine:

2 1/2 cups flour

1 t. salt

1 t. sugar

Add 2 sticks of cold butter one tablespoon at a time, pulsing until mixture becomes like course meal.

Add 1/4 – 1/2 cup ice cold water, pouring and pulsing little by little until the dough barely begins to come together.

Remove from food processor and shape into 2 round disks.  Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.

Preheat oven to 400`

Roll out into a round shape at a 1/4 – inch thickness.  Place into pie pan and shape egdes with fingers or a fork.  Pierce bottom with knife or fork for ventilation and line the pie shell with foil.  Add pie weights or dry beans and bake for 10 minutes.  Remove foil and pie weights if using and bake for another 8-10 minutes.  Let cool completely.

Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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