Simple One-Crust Peach Pie Recipe
In the South, sweet tea and southern hospitality are plentiful anytime of the year, but sweet, ripe peaches are only around in the summertime, making peach pie a family favorite. This peach pie recipe is so simple to make. It does not require stove-top cooking and it only uses fresh peaches, no fillers made of gelatin or cornstarch. If you like the taste of pure, fresh peaches for a natural flavor, give this recipe a try. Be sure to head to your local farmer's market for the best locally grown fruit.
The Best Kind of Peaches for Peach Pie
Though any kind of fresh peaches will work, yellow peaches are preferred for making a peach pie. When ripe, they tend to be naturally sweet and with just the right amount of acidity to give your pie a kick. White peaches are also sweet in nature, but do not possess the same level of acidity and tend to be mushier when baked. Donut peaches, although quite tasty, are just too small to use for a pie. Clingstone peaches have flesh that clings to their pits. They are softer, sweeter, and juicier than freestone peaches and are typically used for canning and preserving. They are also great for baking. Freestone peaches have pits that are easily removable so they are preferred for eating out-of-hand. They tend to be larger and less juicy than clingstones. They bake and preserve well, too. There are also semi-freestone peaches which are a hybrid of clingstone and freestones. They have the best properties of both of these peaches, combining the easy-to-remove pits of freestones with the juicy sweetness of clingstones.
How to Ripen Peaches
Sometimes you may pick out peaches that look pretty and smell good, but are just not quite ripe. When a peach is ripe, it should be slightly soft to a gentle squeeze, but not squishy. The best way to ripen peaches is to place them in a brown bag, close the bag, and leave at room temperature for one to two days. Once they are ripe, go ahead and place them in the refrigerator so they don't get too mushy.
- One nine-inch pie crust, Pillsbury
- 2/3 cup sugar
- 1/3 cup flour
- 1/4 teaspoon ground cinnamon
- 7 cups sliced fresh peaches, (7 or 8 medium yellow peaches)
- 1 teaspoon lemon juice
How to Make a Simple Peach Pie
- Preheat oven to 425 degrees.
- Put pie crust in nine-inch pie plate. Prick crust with a fork to prevent bubbles during baking, and flute the edges.
- Mix sugar, flour, and cinnamon in large bowl.
- Stir in peeled and sliced peaches and lemon juice.
- Pour into pie plate. Put foil around edges of pie to prevent burning. Remove the foil during the last 8 minutes of baking.
- Bake about 45 minutes or until the filling is bubbly and the crust in golden brown.
- Let set for 30 minutes before serving. Pie makes an excellent dessert when served warm with vanilla ice cream.
Pillsbury Pie Crust Tastes Homemade
I try to cut down on the calories when I can, so this recipe only uses one crust, although you can use two crusts if you prefer. To save time, I use Pillsbury refrigerated pie crusts. I think these store-bought pie crusts taste just as good and flaky as homemade. My mother is a great baker and still makes her pie crusts from scratch, and I have tried her "Foolproof Pie Crust Recipe," but I just can't get the hang of it and I have little patience for rolling out the dough. Who has time for all that? Try the refrigerated pie crusts. Ssh, don't tell! No one will know your secret.
This is an easy pie to convert to gluten free and the taste of the pie filling is undetectable! For the filling, just replace the all-purpose flour with Red Mill Gluten Free All Purpose Flour 1:1. As for the crust, try a recipe for gluten-free pie crust.
Where Are Peaches Grown?
The peach is believed to have first originated in China. Peaches can be found in many ancient Chinese paintings and writings. A peach tree is still a common birthday gift in China today.
According to the Trade and Environment Database (TED), only five percent of a peach crop is consumed fresh; 95% is preserved or processed. Peaches are vital to the economies of Africa, South America, Europe, North America and Asia.
Peaches were brought to the United States by French, English and Spanish settlers. Today, 38 states produce peaches on the west and east coasts and areas south and east of the great lakes, as well as the southeast slopes of the Rocky Mountains.
Largest Peach-Producing States in the US
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