Posted by gabber1981 on Jul - 8 - 2012 under Baking, Dessert, Peach, Pie, Sweet
  • 8 fresh peaches, pitted and sliced
  • 1/3 cup (80 ml) all-purpose flour
  • 1 tablespoon (15 ml) cornstarch
  • 1/2 cup (120 ml) sugar
  • 1/2 cup (120 ml) brown sugar
  • 1/2 teaspoon (5 ml) cinnamon (optional)
  • 1/4 teaspoon (1.25 ml) salt
  • 1/4 teaspoon (1.25 ml) ground nutmeg
  • 1/4 cup (60 ml) butter
  • 2 tablespoons (30 ml) lemon juice (optional)
  • 1 egg, beaten
  • small pieces of butter to drop on top of peaches before you cover it with the top crust
  • 1 double pie crust
Cuisine: Cooking time: 45 mins Serving: 6 - 8 people

I am no longer a peach pie virgin!  Woo hoo!

When I told my father that I had never had peach pie before, he said, “What?  But you’re from Georgia!  How is that possible?”

I know, I don’t understand it either, but it’s true.  My father thinks maybe that I did try it at some point, but that I’ve just forgotten.  My memory isn’t that great, so it could be true, but I think I would remember eating such tasty goodness.  It is either here nor there, though, because I remember now, and that is all that matters.

Since I have never had peach pie before, I have nothing to compare this recipe to that you are about to see.  With that said, I did enjoy the pie, and I would probably make it again, possibly with some alterations.  For example, I will not be using imported peaches ever again, no matter how good they are.  I’m sorry, $2.55 per peach is just flat-out wrong.  Plus, if I ever buy peaches that cost that much again, my husband will divorce me.  No lie.  The two other things that I might not use the next time I make it is the lemon juice and the cinnamon.

I used the lemon juice because I had read that it helped prevent the peaches from browning and supposedly kept the cell walls from breaking down when cooking.  It very well may be true, but the two tablespoons of lemon juice almost gave the pie an almost too lemony of a taste, but only by a little.  My husband noticed it more than me.

The cinnamon wasn’t a bad addition, but it did make it taste more like an apple pie.  If you like cinnamon, go for it, if not, you can leave it out.  It probably won’t make or break the recipe either way.

My pie came out a little runny.  I had hoped the cornstarch would help offset this, but I guess my peaches were just too juicy.  Next time, I may drain a little of the juices off.  Or maybe I will just buy regular ole Chinese peaches – that would probably solve the problem completely.  It could be that I did not bake it as long as I could have.  Who knows?

I was actually quiet intimated by this recipe, mainly because I had never worked with peaches before.  I was afraid I was going to be locked in the kitchen for hours pealing and cutting peaches.  Thankfully, I remembered the trick of removing the skins of tomatoes and used it to cut my time considerably.

The only two things that upset me were the result of my own stupidity.  I forgot to dot the top of my peaches with butter.  I don’t think it mattered, though, so I’m not that mad at myself for that.  Messing up my lattice on the other hand, that made me stomp my feet a few times.  It particularly mad me mad because I didn’t notice until after it came out of the oven.  If you look closely at the picture at the bottom, you can see what I am talking about.  I know I shouldn’t care, but I do!

Alright, well on to the recipe at hand.

I hope that you enjoy it and may your tears be few.



1.  Bring a pot of water to a full boil.  Fill another bowl with cool water.  Preheat you oven to 350 degrees F(175 degrees C).

2.  Set out another large bowl and remove the stems from you peaches.  (I know my recipe calls for eight peaches and that there are ten peaches in the picture below, but don’t let that confuse you.  I had originally intended to use ten and then I realized how excessive that was.  Eight was almost too much, but it is better to have extra than not enough.  Depending on the size of your peaches, you can use more or less.)

3.  After your water has come to a full rolling boil, add one peach at a time and let it roll and bounce around for approximately one minute.  Remove it with a large spoon and place it the cool water.  Spin it around and let it cool a little.  It should be easy to remove the skin at this point.  Just rub your hands over the peach and peel off any stubborn skin.  When you are finished, you should have a bowl of peaches like in the picture below.

4.  Divide the peaches into fourths and remove the pits.  Slice the pieces and place them in a large bowl.

5.   You should have lots of peaches cut up like this when you are finished.

6.  In a separate bowl, combine the flour, white sugar, brown sugar, cinnamon, salt, nutmeg, cornstarch and butter.

7.  Mix them together until it forms a crumb mixture.

8.  Pour the sugar mixture on top of the peaches.

9.  Gently mix the two together until the mixture has covered all of your peaches.

10.  Prepare your crust.  Once you have placed the bottom piece in the pie pan, beat an egg and with a pastry brush, glaze the crust.  You only need a thin layer of egg brushed on.  (I am not sure if this step is crucial, but I read it helped seal the crust from the juices.)

11.  Take your peaches and line the crust with them.  Mound slightly.  Dot the top of the peaches with small pieces of butter.

12.  For the top crust, you may either lattice it or lay the entire crust on and poke slits in it.  I think the lattice method is prettier.  Before you put the pie in your oven, place it on a cookie sheet of some kind.  This will be helpful for cleanup because it will catch any juices that leak out, and they will leak out.

13.  Place the pie in your preheated oven and bake it for 45 minutes or until the crust turns golden brown.  (See the juices?)  Once the pie is finished, you can turn off your oven and let it sit in there a little longer.   This will allow any additional juices to bubble off and the pie to set.  Don’t worry, the pie will not burn.

14.  And here is what your pie should look like, minus the messed up lattice work.  Can you see where I messed up?


1.  For a crust recipe, click here.

Meal: Food type:

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