Fresh Peach Pie

Fresh Peach Pie

The first dessert I made in our new Florida home was a fresh peach pie made with Georgia peaches.  This is one of my family’s favorite pies and I was surprised to find that I had not posted this recipe before.  Of course, being me, I made it later in the day than I’d hoped and so it wasn’t quite cool when I cut into it.  Have you ever cut into a warm pie? 

Fresh Peach Pie
I am still playing around with the lighting in my new surroundings.  I have a slightly skewed East-West exposure.  By mid afternoon, the light is just about right on my dining room table, but the lighting in my kitchen is ghastly.  One fluorescent light on a cathedral ceiling that doesn’t even hit all of my counter space…is less than what I had hoped for.  Thank goodness this recipe works, no matter how good your lighting may be!
Fresh Peach Pie
  • 1 baked pie shell
  • 5 peaches, peeled
  • 1 cup sugar
  • ¼ cup cornstarch
  • ¾ cup water
  • ½ tsp almond flavoring (I have also used coconut or vanilla extracts, too)
  • 2 Tbsp butter
  • whipped cream, as desired
  1. Slice 3 of the peaches into bottom of pie.
  2. Slice the other 2 peaches into a saucepan and combine them with the sugar, cornstarch and water.
  3. Stir as you bring it to a boil and the mixture is glossy and thick. '
  4. Remove from heat and add the flavoring and butter.
  5. Pour on top of the sliced peaches and refrigerated at least 2 hours or until cooled all the way through.
  6. Serve with whipped cream.
 Fresh Peach Pie


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