My Grandma’s Fresh Peach Pie takes me to my happy place. I am not a fan of the double-crusted cooked peach filling pie that is often what is served when someone says peach pie. However, I love the fresh peach pie that my grandma used to make.
Unlike other fresh peach pies I have had, this one does not use any gelatin or commercially prepared glaze. Instead, it has a glaze of peaches, sugar, water, and cornstarch. Simple, but delicious.
Grandma’s Fresh Peach Pie
Ingredients
- 1 c. diced peaches
- 2/3 c. water
- 1 c. +/- sugar
- 3 Tbsp. corn starch
- 1/3 c. water
- 1/8 tsp. salt
- 1 lemon (optional)
- 10 – 12 medium peaches
- 1 baked pie shell
Instructions
- Combine peaches, water, and juice of half the lemon (lemon is optional and just for a brighter color) in a saucepan over medium-high heat. and bring to a boil. Reduce heat to medium.
- Simmer for 3-5 minutes until peaches are soft and the liquid has started taking on a golden color. Mash peaches with a potato masher or a hand blender if the pieces are still too large.
- Stir in sugar.
- Make a slurry of cornstarch, salt, and 1/3 c. water.
- Slowly stir in the slurry mixture and continue stirring until the mixture is thick.
- Remove from heat and cool. (Transfer to a bowl to speed the cooling, if desired).
- Clean, peel, and slice enough peaches to fill the baked pie shell.
- As you prepare the peaches, you can squirt a little lemon juice on the peach slices to prevent them from becoming discolored (OPTIONAL).
- Stack peaches in the pie shell to the desired height and pour cooled glaze over them starting with the top center peaches and covering all the exposed peaches.
- Refrigerate for an hour or so for best results.
- Serve as is or with whipped cream.
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