If it’s peach season, you have to make this easy fresh peach pie. It’s so delicious and fool-proof from the crust to the the filling. I’m actually not a fan of fruit pies at all, but this is my one exception. In fact, it’s one of my favorite pies ever. I usually make two at a time: one for me, and one for a friend or neighbor.
Fresh Peach Pie
Crust:
- 1 1/2 Cup flour
- 1 1/2 tsp. sugar
- 1/2 tsp. salt
- 1/2 cup melted butter
- 2 Tbsp. milk
Mix flour, sugar, and salt in 9″ pie plate. Combine butter and milk in separate bowl and whisk together. Add butter mixture to flour mixture in pie plate and mix with fork until you form the dough. Form dough into a ball, then press until you form your crust. Bake at 400 for 12 minutes or until edges are golden brown.
Filling:
- 5-7 peaches
- 1 Cup sugar
- 3 Tbsp. cornstarch
- 1/2 Cup water
- 2 Tbsp. butter
- 1 tsp. vanilla
Peel and slice enough peaches to fill your baked crust. Peel 2 more peaches and smash them up in sauce pan. Add sugar, cornstarch, and water.
Cook on medium until it starts to boil and thicken. Remove from heat and add butter and vanilla. Let cool for a few minutes, then pour over peaches in pie.
Chill several hours before serving. Enjoy!
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