Want to make the best peach pie you've ever had, with a crumbly topping and a sweet deep peach flavor, and don't want to spend all day in the kitchen combing the Internet or studying overly complicated recipes? This pie is so easy and has stood the test of time; read the comments near the bottom of the page. What makes it different from other peach pies is: it's mostly peaches, not crust or sugar; and the combination of spices is superb! And it doesn't matter if you're not a chef or have never made a pie before! Following these illustrated directions ANYONE can cook a perfect peach pie! Take this pie to a Fourth of July picnic and be the hit of the party!
And for those of you who like the combination of peaches with blueberries,see this page for peach-blueberry pie!
(per 9 inch deep dish pie)
Never made a crust, either? Fear not, they are really simple. Click here for instructions about making a flour pie crust. It will open in a new window, so just close the new window to return here. I prefer peach pie in a graham cracker crust; click on the link for directions. .Now is also a good time to get the oven preheating to 375 F.
I'm sure you can figure out how to wash the fruit in a colander of plain cold water.
Then you need to pick out and remove any bits of stems, leaves and soft or mushy fruit. It is easiest to do this in a large bowl of water and gently run your hands through the fruit as they float. With your fingers slightly apart, you will easily feel any soft or mushy fruit get caught in your fingers.
Then just drain off the water!
Peaches and nectarines should be peeled, as their skins can be tough / chewy in jam. Peaches have such thin skins, you really don't need to peel them.
For those you want to peel, here's a great trick that works with many fruits and vegetables with skins (like tomatoes): just dip the fruit in boiling water for 30 to 60 seconds.
Remove from the water using a slotted spoon and put into a large bowl or pot of cold water and ice.
The skins will easily slide off now IF the peaches are ripe! The more unripe they are, the longer you'll need to heat them.
Combine the 1/3 cup brown sugar and 1/2 cup sugar (or sugar/Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, blend), 7 Tablespoons of corn starch in a bowl and mix well! Most people like 1/2 teaspoon of cinnamon and/or 1/4 teaspoon of nutmeg, mixed in, also.
Add the 2 Tablespoons of lemon juice, and 3 Tablespoons of water (or grape juice) and stir it up. If you use Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, , it will be pretty gloppy, rather than drier crumbs, but it still works the same!
Add the peaches to the pie crust. Just pour them in! There's lots of air space and it will cook down, so don't worry if they mound up about an inch (2.5 cm) above the edge of the plate.
- 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, )
- 1/2 cup flour
- 1/4 cup cold butter or margarine.
Do not melt the butter, just dice it into the sugar and flour as you mix them together. in a small bowl and sprinkle it over the pie. The dough dicer/blender, shown above in the box, is ideal for making a perfect crumb topping. A fork or potato masher is your next best bet.
If you want to the dough topping instead, roll out a circular section of dough that you made in step 1, to 1/8 inch thick, then place it over the pie. Seal it against the edges with the pie crust, and make decorative slits with a knife.
Cook the pie at 400 F (or 205 Celsius) for 1 hour.
Check to see if it is bubbling and crust is golden brown. If if not, check every 3 or 4 minutes until it is.
Set the pie on a rack to cool and enjoy! Here is a slice of the finished pie! Serve warm with ice cream. Refrigerate after it is cooled. It easily lasts a week in the fridge (that is, if there is no one there to eat it. Most of the time, people eat it all within a day!)
Here's what some visitors had to say: