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
HOW DO I KEEP A PIE CRUST FROM BROWNING TOO MUCH?
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
- 1 recipe Vinegar Pie Crust rolled out to 1/8-inch (3-mm) thickness
- 5 cups peeled and sliced fresh peaches (about 9 medium peaches)
- 1 1/2 teaspoons lemon juice
- 1/2 to 1 cup sugar depending on how sweet your peaches and your preference
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons (1 oz) unsalted butter melted
- 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.
Recipe Testers' Reviews
This filling was incredible. I used 1/2 cup sugar, per Allison’s recommendation on the website, and was so happy I did. I don’t enjoy fruit pies that are too sweet, and this was not one of them. It was just sweet enough, with a bit of tartness from the lemon—it was almost refreshing if that makes any sense!
I tried the filling with the vinegar pie crust—I made it twice and it just didn’t come together for me. Of course, it could have been a user error. It didn’t stop us from enjoying the pie—we all just cut around the crust to get to the good stuff!
This recipe creates a very nice pie, my husband and son thought this was the best peach pie. I wasn't convinced, very skeptical of the vinegar crust, have never made a vinegar crust before. However, the crust is easy to make and can be used right away, and turned out to be nice and flaky.
The pie crust was a little sticky to roll out and did use more flour than I normally would. Perhaps 1/2 hour in the refrigerator may have helped. I also didn't trust the cooking times for the high heat but followed the directions and the pie turned out very well. Now is the best time for peaches, so you can't go wrong there, and adding cinnamon & nutmeg makes for a flavorful pie.
Originally published July 8, 2010