Recipes on this page:

Fresh Peach Pie     Streusel-Topped Peach Pie     Peach Cobbler     Fresh Peach Pie     Fresh Peach Angel Pie     Peach Cream Pie     Peach Gem Pie     Peach Chiffon Pie     Old-Fashioned Peach Pie     Piled-High Peach Pie     Peach Pie     Peaches and Cream Pie     Peach Butter Pie     Apple-Peach Pie

Fresh Peach Pie (return to top)

• 5 c peeled and sliced peaches
• 1/4-1/2 c sugar, according to taste
• 1/2 tsp vanilla
• 2 c sweetened whipped cream
• 1 (9-inch) baked pie shell

Combine peaches and sugar; stir gently to mix. Refrigerate up to 1 hour.
Fold vanilla into whipped cream.
Immediately prior to serving, spoon sliced peaches into pie shell and spoon whipped cream over peaches.

Streusel-Topped Peach Pie (return to top)
-Jennifer R. “This is a great pie to make if you have peaches that are a bit ‘beyond’ ripe (bruised, etc.). A great way to use up peaches that may have gotten ahead of you!”
Filling:

• 1 egg
• 2 T. flour
• ¾ c. sugar
• 1/3 c. melted butter
• 5 c. ripe, peeled, sliced peaches

Combine first four ingredients and blend well.
Pour mixture over the peaches and mix.
Spoon filling into pastry-lined pan (use your favorite crust recipe or use a pre-made crust)
Streusel Topping:

• ¾ c. flour
• ½ c. firmly packed brown sugar
• ½ t. cinnamon
• 1/3 c. margarine or butter

Combine ingredients with fork until crumbly/chunky.
Sprinkle over pie until peaches are not visible.
Add sprinkles of brown sugar if there are any gaps in the topping.
Bake pie in preheated 375 oven for 40-45 minutes until done (should be bubbly and golden brown).

Peach Cobbler (return to top)
-Sue M. “Courtesy of my mom who has made this to the delight of my familiy for a long as I can remember. Thanks, Mom!”

• Slice 8-10 peaches, add 1/2 cup sugar, 1 tsp. lemon juice and mix.

Place on bottom of a greased 8″ X 12″ pan.
Mix together:

• 2 c flour
• 3/4 t salt
• 6 T sugar
• 2/3 – 1 c milk
• 1/3 c shortening
• 1 large egg
• 2 t baking powder

Add shortening and sugar – beat until fluffly.
Add egg – beat, then flour, salt and baking powder in thirds with milk.
Place mixture over top of peaches.
Mix together:

• 1/4 c sugar
• 1/4 c soft butter

Enough flour to make crumb mixture
Place crumbs on top of cake.
Bake 40 minutes at 350 degrees.

Fresh Peach Pie (return to top)

• 9-inch pie crust
• 3 T cornstarch
• 1 c white sugar
• 1 c orange juice
• 1 c water
• 1/2 lemon, juiced
• 10 fresh peaches, peeled, pitted, and sliced

Preheat oven to 450
Bake the crust for 8 to 10 minutes until golden, then allow crust to cool.
Meanwhile, stir together the cornstarch and 1 cup of sugar in a saucepan.
Stir in the orange juice, water and lemon juice.
Warm over medium heat, stirring occasionally until thickened and clear.
Remove from heat, and chill.
To assemble the pie, alternate layers of fresh sliced peaches with the chilled citrus sauce, beginning and ending with the sauce.
Chill to set
Serve with whipped cream or ice cream

Fresh Peach Angel Pie (return to top)
(refreshing for summer!)

• 3 egg whites
• 3/4 c white sugar
• 1 c flaked coconut, toasted
• 1/2 c toasted and sliced almonds
• 5 fresh peaches, pitted and sliced
• 1 c heavy whipping cream, whipped
• 1/4 c flaked coconut, toasted

Beat egg whites until soft peaks form.
Gradually add sugar, beating until very stiff and glossy.
Fold in toasted coconut and almonds.
Spoon into a 9 inch pie plate to form a shell.
Bake at 350 degrees for 30 to 35 minutes. Cool.
Fill with sliced peaches.
Top with whipped cream and toasted coconut.
Chill until ready to serve.

Peach Cream Pie (return to top)

• 3/4 c white sugar
• 2 T all-purpose flour
• 1/3 t ground nutmeg
• 1/3 t ground cinnamon
• 6 fresh peaches – pitted, skinned, and sliced
• 1 1/2 c heavy whipping cream
• 9-inch single crust pie shell

Preheat oven to 400 degrees
In a small bowl, mix sugar, flour, nutmeg and cinnamon.
Sprinkle a handful in the bottom of uncooked pie shell.
Fill pie shell with sliced peaches, and sprinkle with remaining sugar mixture.
Cover peaches with heavy cream (you may not need all the cream).
Bake pie for 10 minutes.
Reduce heat to 350 degrees, and bake for 50 minutes longer.

Peach Gem Pie (return to top)

• 1 3oz. Package Orange flavored gelatin
• 1 c. boiling water
• 2 cups ice cubes
• ½ t. almond extract
• 2 c. sliced, peeled peaches
• 1 pre-baked 9” pie shell, cooled

Dissolve gelatin in boiling water.
Add ice cubes and stir constantly until gelatin starts to thicken (3-5 minutes).
Remove any unmelted ice.
Add almond extract and peaches.
Pour into pie shell and chill until firm (about 3 hours).
Serve with whipped cream, if desired.

Peach Chiffon Pie (return to top)

• 1 baked pie shell
• ½ c. sugar
• ¼ t. salt
• 1 T. unflavored gelatin
• ¼ c. cold water
• 1 c. heavy cream whipped
• 3 c. sliced peaches

Dissolve gelatin in cold water (about 10 minutes).
Meanwhile, mix sugar and salt. Toss with peaches.
Cook gelatin over low heat for 5 minutes, then remove from heat.
Stir gelatin with peaches. Gently fold in whipped cream.
Spoon into prepared pie shell.
Chill for at least 2 hours.
Top with extra whipped cream, if desired.

Old-Fashioned Peach Pie (return to top)
Two 9-inch pie crust, your recipe or use purchased crusts

• 5 c. peeled and sliced fresh peaches
• ¾ c. sugar
• 3 c. flour
• 1 T. lemon juice
• 2 T. butter

Preheat oven to 425
In a bowl, lightly stir peaches and sugar together, then stir in flour and lemon juice.
Pour into piecrust.
Dot with butter, then place top crust over pie.
Seal edges of crust and cut slits in the top crust for venting.
Bake for 15 minutes, then cover crust edges with aluminum foil to prevent burning.
Return pie to oven and bake for 15-20 minutes, until juices bubble and crust is golden brown.

Piled-High Peach Pie (return to top)
-Tracy “Here’s the recipe for my winning peach pie. I entered the pie among 15 others at a party I went to last weekend – and it won best pie! It really was delicious. Everyone commented on how much flavor and taste the peaches had – better than the supermarket variety, for sure.”
Crust:

• 2 1/3 c. all purpose flour
• 1 T sugar
• 1 t salt
• 3/4 c. (1 1/2 stick) chilled unsalted butter, cut into pieces
• 1/4 c. chilled solid vegetable shortening, cut into pieces
• 1 t distilled white vinegar
• 6 T (about) ice water

Filling:

• 5 pounds medium peaches, peeled, pitted, sliced
• 3/4 c. sugar
• 1/4 c. all purpose flour
• 1/4 t ground cinnamon
• 1/8 t ground cardamom
• 1/8 t ground nutmeg
• Cardamom ice cream

For crust:
Combine flour, sugar and salt in large bowl.
Add butter and shortening; using fingertips, rub in until mixture resembles coarse meal. Add vinegar. Using fork, mix in enough water to form moist clumps.
Gather dough into ball; divide dough into 2 equal portions.
Flatten each portion into disk. Wrap each in plastic; chill 45 minutes. (Can be made 2 days ahead. Keep refrigerated. Soften slightly at room temperature before rolling out.)
For filling:
Preheat oven to 400°F.
Combine peaches, sugar, flour and spices in large bowl; toss to mix well.
Roll out 1 dough disk on floured surface to 13-inch round.
Transfer to 9-inch-diameter glass pie plate.
Transfer peaches to crust, mounding in center.
Roll out second dough disk to 13-inch round.
Roll up dough on rolling pin and unroll atop peaches.
Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges.
Cut 6 slits in top crust to allow steam to escape.
Bake pie until crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 10 minutes.
Cool pie 3 hours. Serve with cardamom ice cream (below)

CARDAMOM ICE CREAM:

• 2 c. heavy cream
• 1 c. whole milk
• 2 t ground cardamom
• 6 large egg yolks

Special equipment: an instant-read thermometer; an ice cream maker.
Stir together cream, milk, cardamom, and a pinch of salt in a 2- to 3-quart heavy saucepan. Bring just to a slow boil, stirring occasionally. Remove from heat and let stand, covered, 30 minutes.
Meanwhile, whisk together yolks in a large metal bowl. Add hot cream mixture in a slow stream, whisking constantly, then pour into saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170 to 175°F on thermometer (do not let boil). Remove from heat and force custard through a fine-mesh sieve into a clean metal bowl, discarding solids. Set bowl in a larger bowl of ice water and let stand, stirring occasionally, until cold, about 30 minutes.
Freeze custard in ice cream maker, then transfer to an airtight container and harden in freezer, about 1 hour. Let soften in refrigerator 1 to 1 1/2 hours and then at room temperature 10 minutes. Serve with piled high peach pie.

Peach Pie (return to top)
Crust for 9 inch pie (use your favorite crust recipe, or use a purchased, frozen crust)

• ¾ c. packed brown sugar
• ¼ t. salt
• ½ t. cinnamon
• 1 T. flour
• 5 cups peeled and sliced ripe peaches, sprinkled with lemon juice
• Margarine or soft butter

Mix together dry ingredients, then toss with peach slices.
Arrange in pie shell
Dot with margarine or butter
Top with second crust, crimping edges together.
Slit the top crust in several places with a knife, or dot with fork holes
Bake at 400 for approx. 40 minutes, or until crust is golden brown
Allow to cool, and serve warm with a bit of vanilla ice cream!

Peaches and Cream Pie (return to top)
Single crust for 9 inch pie (use your favorite crust recipe, or use a purchased refrigerated or frozen crust)

• 2 ½ to 3 cups pitted, peeled (if skin is thick), and sliced ripe peaches
• 1 c. heavy or whipping cream
• ½ c. confectioners’ sugar
• Big pinch of salt
• ½ tsp. Vanilla
• ½ c. firmly packed brown sugar

Chill piecrust in the pan for 15 minutes in the freezer, if it’s not frozen already.
Preheat oven to 400
Place peach slices evenly into pie shell.
Mix together cream, confectioners’ sugar, salt, and vanilla in a bowl, then pour over the peaches.
Place pie in oven and bake for 30 minutes.
Remove pie from oven and reduce temp. to 350
Sprinkle brown sugar over pie, then return to the oven for about 15 to 20 minutes, until filling is bubbly. (Filling will still be liquidy when done)
Allow pie to cool, then cover with aluminum foil and refrigerate for at least 4 hours before serving. (The pie will thicken as it cools)

Peach Butter Pie (return to top)
Single crust for 9 inch pie (use your favorite crust recipe, or use a purchased refrigerated or frozen crust)
Filling:

• 4 cups peaches, peeled (if desired), pitted, and sliced
• 1 c. peach butter
• ½ c. sugar
• 2 Tbl. Flour
• ½ tsp. Cinnamon

Sour Cream Topping:

• 1 ¼ c. sour cream (full fat preferred)
• ¼ c. firmly packed brown sugar
• ½ tsp. Vanilla

Chill piecrust in the pan for 15 minutes in the freezer, if it’s not frozen already.
Preheat oven to 400
Combine all filling ingredients, and allow to stand for 10 minutes (to allow for juicing) Fill the chilled pieshell with the filling, and bake for 30 minutes.
Reduce oven to 375 and rotate pie 180 degrees. Bake for another 30 to 35 minutes, until filling bubbles thickly.
Allow pie to cool for a couple hours, then cover with aluminum foil and refrigerate for at least 2 hours.
At least 40 minutes before serving, make the topping:
Combine sour cream and brown sugar over low heat in a saucepan. Stir continuously while heating, until sour cream is runny…about 2 or 3 minutes.
Remove from heat and stir in vanilla.
Slowly pour mixture over the center of the pie, gently tilting so that the topping runs to the edge.
Refrigerate for 30 minutes before serving.

Apple-Peach Pie (return to top)

• Crust for 9-inch pie (use your favorite crust recipe, or use a purchased, frozen crust). Chill the crust in the freezer for about 15 minutes.
• 5 cups peeled and thinly sliced apples (a variety that ‘cooks down’ well: Stars or Nova)
• 4 cups sliced ripe peaches (white or yellow)
• ½ c. sugar
• 2 Tbl. Cornstarch
• 1/8 tsp. Salt
• 1 Tbl. Lemon juice
• ½ tsp. Vanilla
• 2 Tbl. Butter/margarine

Glaze (optional):

• Milk
• Sugar

Preheat oven to 400.
Combine apples, peaches, and all other ingredients except butter/margarine. Allow to rest for a few minutes.
Fill piecrust with filling, then dot the top with butter/margarine.
Top with upper crust, and crimp edges.
Cut steam vents into top crust, or poke several times with a fork.
If desired, brush top crust with milk and then sprinkle lightly with sugar.
Bake for 30 minutes.
Reduce oven to 375, and place pie on a baking/cookie sheet (in case of bubbling over).
Bake for an additional 30 to 35 minutes, until crust is golden and juices bubble thickly.
Allow to cool for 2 hours or more before serving, to allow juices to set.