This delicious peach pie is easy to make and always turns out. If crusts aren’t your thing, just pick up a whole wheat one in the frozen section of your grocer. I freeze a few of the nice firm sweet ripe peaches (like O’Henrys) to use during the winter months. Store-bought frozen peaches are usually processed too green to yield that nice flavor.
For company we like to serve it with a dollop of coconut whipped cream or a scoop of nondairy ice cream, but truthfully it is good just eaten plain!
Fresh Peach Pie
Servings – 8 slices
Prep Time – 15 minutes
Cook Time – 35 minutes
5 cups sliced fresh sweet ripe peaches
1 1/2 teas lemon juice
1/2 cup natural cane sugar
3 tbsp flour
1 tbsp cornstarch or Instant Clear Jel
1/4 tsp salt
1/2 tsp powdered ginger
- The bottom crust will cook better if you use one of the lower oven racks, maybe one down from the center. Preheat oven to 425 degrees.
- Prepare double crust — see Whole-Wheat Pie Crust. Or for fat-free and gluten-free, see tender-oil-free-pie-crust.
- Peel and slice the peaches and mix with the lemon juice to hold their color.
- Combine all the remaining filling ingredients to keep flour and starch from lumping. Sprinkle over the peaches and fold carefully to coat well.
- Place bottom crust in pie plate according to pie crust directions. Spoon in peach mixture and moisten the edge of the crust. Lay on the top crust, crimping the edges together. Using a knife, put slits in the top crust to release steam.
- Place pie in the preheated oven and bake for 10 minutes. Turn the heat to 350 degrees and cook an additional 25-30 minutes until crust is cooked. With the thawed frozen peaches, juice will probably bubble through the slits.
If using frozen peaches, it is a little trickier. They need to thaw so the filling isn’t cold or it won’t set up before the crust gets too dark. Hot filling isn’t good either, so go for cool or room temperature.