Frequently asked questions
Here, my mom shares our family’s best fresh peach pie recipe with a few thoughts on tradition and the stories behind it. People all over the world have made it and agree—it really is special! This recipe was developed by my father’s sister, Ruth, who was a fantastic cook and hostess. Aunt Ruth once won a prize for this fresh peach pie at her county fair. When I was young, my mother used to make this pie for my brother and me. It became my absolute favorite. I would savor each bite, enjoying the contrast of the thick, creamy custard with the salty crust. I began making this pie myself when I got married, and my husband became a quick convert. When we had children, I worked hard to make sure that we all ate healthy foods, but I still made room for peach pie! My daughters would beg to lick the spoon after I poured the custard over the peaches, or for scraps of pie dough as I made the crust. I loved sharing the experience with my daughters because I knew it was a fun tradition that gave them great pleasure too. And so, this peach pie became a family favorite. Even now when my daughters come home for visits as adults, this fresh peach pie is on the menu. It still provides much pleasure to everyone who eats it! Everyone needs a treat once in a while, and this one is worth the splurge. I hope you enjoy this recipe as much as our family has! (And we still lick our plates.) ~Kristi, July 2014
Good, room-temperature just ripe peaches are the key to this recipe. Make sure the peaches are just beginning to ripen and slightly soft to the touch, but not overly ripe. If you use peaches that are overripe, the juice of the peaches will make the filling more runny. Ripen them at home as necessary. If you buy them when they are hard, you can ripen peaches for a few days in a brown bag (add in a banana for extra power). Buy a few extra, just in case. Buying a few extra peaches is good insurance in case a peach goes bad.
Make the pie crust. This peach pie recipe uses our classic pie crust recipe. Peel the peaches. To peel the peaches easily, drop them one at a time into a pot of boiling water. Once out of the water, you should be able to remove the skins easily with the tip of a knife. Add peaches and custard ingredients, then bake. When you bake this peach pie, you’ll need to start with the oven at a high heat and about halfway through the cooking process you turn the heat down. The custard comes out perfectly gooey and the crust is golden. Refrigerate to set the pie. The custard needs some time to set in the fridge, so this pie is served cold.
Bake the pie for 15 minutes at 450°F. Place an old baking sheet or tin foil below the pie pan in case the liquid boils over. Turn down the oven to 325°F and bake 40 to 45 minutes longer. Watch and pull it from the oven when it is just set but still wobbles when you shake it. It will set up when you refrigerate it after baking. If it’s still runny at this point, bake 5 to 10 minutes more, watching so that it does not burn. Once it cools to room temperature, refrigerate at least 2 hours or overnight. This is when the pie sets up.
The pie will set up when it gets cold. Don’t expect it to set up when baking! Remember that it is to be served ice cold and will set up more when it gets cold in the refrigerator. 4 from 3 reviews
