By popular demand: my family’s fresh peach pie recipe!
Fresh fruit pies, as I mentioned on Thursday, differ from regular fruit pies in that you don’t bake them, thus making them great for hot summer days. You do need to bake the crust and do a little bit of work on the stovetop, but on the no-bake to baked spectrum, this falls much closer to the “no-bake” end of things.
Like many no-bake recipes, however, the fact that you don’t need to bake the pie doesn’t necessarily mean that you can whip this recipe up in an hour. This recipe requires very little active time, but does require a lot of hands-off time. From start to finish, the entire process took me 24 hours, though I did admittedly choose to bake the pie crust the day before, which you don’t necessarily have to do, though it does help things along. Regardless, you need to have a decent amount of time to dedicate to making this pie, and as such I’d recommend it for a weekend or other day when you don’t have to go to work rather than as a weeknight recipe.
The press-in pie crust you use to make this pie is, quite possibly, the easiest pie crust you’ll ever make. Unlike normal pie crust, which requires you to cut cold butter into flour without letting the butter get warm, along with additional chilling and rolling, this pie crust uses vegetable oil. Your crust will not turn out flaky like a normal pie crust (due to the lack of butter), but it’s not supposed to. Continuing with our spectrum theme, on the spectrum of cookie to pie crust, this crust falls much closer to “cookie” than “traditional pie crust” (but is no less delicious, I promise).
The pie keeps in the fridge for about a week, but the crust will get soggy the longer it sits in the fridge. It doesn’t get soggy to the point where you wouldn’t want to eat it, in my opinion, but perhaps soggy to the point where you may not want to serve it to others if you’re going for style points.
If you’re going for taste points, however, you can’t go wrong with this pie.
Fresh Peach Pie
- 4-5 c. peaches (about four large peaches), peeled and sliced
- 1.5 Tbsp. lemon juice
- 1/2 c. sugar
- 3 Tbsp. cornstarch
- 2 tsp. butter
- dash salt
- 1/4 tsp. almond extract
- 9-inch baked pie shell (see recipe below)
1. Place sliced peaches in a bowl, and sprinkle with sugar and lemon juice. Let stand one hour.
2. Transfer contents of bowl into a strainer placed over a large liquid measuring cup. Allow to drain for at least an hour (or more, depending on the time you have available) and add water to drained syrup to make a total of 1.25 c. liquid. The more juicy the peaches, the less water needed and the more flavorful the end result.
3. Transfer liquid to pot and slowly add cornstarch. Mix well, dissolving the cornstarch as much as possible. Ideally, you want no clumps of cornstarch to remain.
4. Cook over low heat until thick, stirring constantly. It will take a while to begin to thicken, but once it does, it will thicken quickly. Remove from heat.
5. Add butter, salt and almond extract to mixture and allow to cool to room temperature. If you’re in a hurry, you can put it in the fridge to speed up this process, but it’s best to let it cool naturally if possible.
6. Place peaches in baked shell and pour cooled mixture over peaches. Chill for at least four hours. Serve with whipped cream or ice cream.
Press-In Pie Crust
- 1.5 c. flour
- 1/2 c. corn or vegetable oil
- 2 tsp. sugar
- 1/4 tsp. salt
- 2 Tbsp. milk
1. Preheat oven to 450 degrees.
2. Mix all ingredients together in a medium bowl.
3. Press pie dough into pie pan, including up the sides and edges. Make sure it isn’t too thick on the bottom. Prick the bottoms and sides of the crust with a fork.
4. Bake 10-12 minutes, until slightly brown. Allow to cool before placing peach pie ingredients inside.