Fresh Peach Pie

Fresh peach pie is a seasonal delight that you have to take advantage of when you can. A sweet, jammy filling that gets a hint of spice from cinnamon and nutmeg, is nestled into a vinegar pie crust. The whole recipe is so simple that you’ll make it again and again.

I’ve heard that a wish will come true if the top of a pie is cut off, pushed to the side of the plate, and eaten last. Also, the wish must be repeated silently just before the last bite is taken, and not a word must be spoken until everyone has left the table. It sounds complicated but if you’re wishing for more pie, it might be worth it.–Mollie Cox Bryan


There’s a foil trick that requires nothing more than taking a long, slender strip of foil and curving it around the edge of the pie, crumpling and crimping it slightly so it remains perched along the perimeter of the pie. This will shield that outer edge of the crust, which is the part that turns brown first. And by leaving the middle of the top crust uncovered, it will continue to bake and brown. It’s an oldie but a goodie, this trick.

Fresh Peach Pie

A baked fresh peach pie with three slices missing.

Peach season is fleeting, but this pie is so delicious that you should slip it into your summer any way you can. Fresh peaches, a hint of cinnamon, and a tender vinegar pie crust takes advatage of those gorgeous stone-fruits.

Mollie Cox Bryan

Prep 15 mins

Cook 40 mins

Total 1 hr

  • Preheat the oven to 425°F (220°C).

  • Place the peaches in a large bowl, add the lemon juice, and gently stir to coat. In a smaller bowl, combine the sugar, flour, cinnamon, and nutmeg, mixing thoroughly. Add the sugar mixture to the peaches and gently stir to coat.

  • Line a 9-inch pie plate with 1 of the rolled-out pie crusts. Spoon the peach filling evenly into the crust. Brush the edge of the crust with water, cover with the second rolled-out crust, press gently to seal, and flute or crimp the edges. Cut a few steam vents in the top.
  • Bake for 35 to 40 minutes, until golden brown. Remove from the oven, brush with the melted butter, and cool on a wire rack for 1 hour before slicing. Serve at room temperature or slightly warm.

Serving: 1sliceCalories: 322kcal (16%)Carbohydrates: 46g (15%)Protein: 4g (8%)Fat: 14g (22%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 8mg (3%)Sodium: 174mg (8%)Potassium: 231mg (7%)Fiber: 3g (13%)Sugar: 21g (23%)Vitamin A: 407IU (8%)Vitamin C: 7mg (8%)Calcium: 17mg (2%)Iron: 2mg (11%)

Originally published  July 8, 2010

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