Fresh Peach Pie

August is the time for fresh peaches and peach pie. With hints of cinnamon and nutmeg this pie prepares us for the summer-fall transition.

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It is strange sometimes how much actors can affect our lives. Most of the time I do not pay attention to pop culture but yesterday’s news of Robin William’s death was definitely tragic. Despite all the lives he touched, he could not save his own.

He was one of my favorites and may take it upon myself to enjoy all that he has done by going back and re-watching his movies. Many people on social media have started discussions on what is their favorite movie of his but I do not think I can pick just one. Man of the Year, Patch Adams, Bicentennial Man, What Dreams May Come, Fern Gully, Dead Poets Society… the list goes on.

And I bet he would’ve love a slice of this peach pie.

While you could make this pie from canned peaches, I always believe that fresh is best. And with 25 pounds of peaches in my possession I certainly didn’t have an excuse not to use fresh.

How to easily peel peaches

Especially now that I know the secret to easily peeling peaches. Boil them for 1 minute and the skin peels right off when you pinch it. It’s like a magic trick (and also works on tomatoes).

Tips for the perfect peach pie

Another trick for this pie is the use of tapioca. Sure you could use flour or cornstarch, but tapioca is the best way to make sure your pie gels and doesn’t pool when you cut into it. You just have to make sure the fruit bubbles inside the pie and then you let it cool.

Clearly when looking at the photo below, the first time I shared this recipe I did not have the patience to let it cool completely and it pooled. Granted it did not stop me from literally licking my plate clean.

Post updated 8/24/20, photo above is the original.

My final necessity for pie baking it a pie crust shield. The edge of the crust always bakes faster than the rest but not with a shield! You could use foil but that can sometimes be frustrating to get it to stay put, and the shields are reuseable.

Do you have any pie making tricks? My dad sometimes brushes the bottom crust with egg before filling it to keep the crust from getting soggy but I have had mixed results with that.

Don’t have a pile of peaches to use up? Try this easy peach Greek yogurt pie which only uses 2.

Three years ago: Peanut Butter Pretzel Pie

FRESH PEACH PIE

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Yield: 12 servings Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 prepared pie crusts (store bought or homemade)
• 6 cups fresh peaches, pitted, peeled and sliced
• 1/2 cup sugar
• 5 Tbsp quick cooking tapioca*
• 1 Tbsp lemon juice
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• Milk and cinnamon-sugar for the crust

Directions

1. Preheat oven to 450 degrees with the rack on the bottom third.
2. In a large bowl, stir together the fruit, sugar, tapioca, lemon juice and seasonings. Line a 9-inch pie pan with one crust, allowing overhang. Fill with fruit mixture and top with second crust, folding under the edges, sealing and fluting. Poke several slits or holes in the top for ventilation (not needed if you do a lattice). Brush crust with milk and sprinkle with cinnamon-sugar, if desired. Cover edges with foil or a pie crust shield.
3. Bake for 10 minutes, reduce to 350 degrees and bake for an additional 35-45 minutes or until fruit is tender, bubbling along the edges, and top is golden. Remove from oven and allow to cool on wire rack before cutting.

Notes

*If your tapioca is pearled, blend until fine of else you will have blobs.

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