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Canning Day Quilt

Fresh Peach Pie


The long awaited peach season is upon us here in my hometown of Alpine.  And according to Rachel at S & R Fruit it’s going to be a bumper year.  My general philosophy is “Eat as much as I can and bottle the rest.”

In keeping with this idea, I made Fresh Peach Pie this weekend.  This pie is so refreshing and delicious… it’s been a family favorite for years.  The flavor is so wonderful when the peaches are not cooked.  It’s one of my favorite recipes from my Mom.

Here’s the recipe:

Mom’s Fresh Peach Pie

  • 1 cup Water
  • 1 cup Sugar
  • 4 heaping Tbsp. Corn Starch
  • Yellow Food Coloring
  • ¼ cup fresh Lemon Juice
  • Pinch of Salt
  • ¼ cup Butter (1/2 stick)
  • 6 Peaches, peeled and sliced
  • Precooked 9 inch Pie Shell

Combine water, sugar, cornstarch, food coloring, lemon juice and salt in a medium saucepan.  Whisk until combined.  Stirring constantly, cook over medium heat until thick (and hard to stir.)  Remove from heat and add butter, stir until melted and combined.  Add peaches and gently fold to coat.  Pour into precooked pie shell.   Refrigerate for 4 hours to set.

Top with whipped cream and serve.

You can click over to Tasty Kitchen for the Printable Version.

Here’s the steps:


1.  Make sure to pre-bake your pie shell.  Today I am using a Marie Calender’s frozen pie shell.  They are fast, easy and really good… though not as cheap as making your own.  I happened to have this one in my freezer and appreciated the time savings…

I do know how to make a pie crust… I have been working on my pie crust skills and may write about it one of these days.  But it is still a work in progress… with some spectacular failures and some good successes.  I am determined to become a great pie maker someday…


2. Next peel and slice your peaches.


3.  In a medium sauce pan, whisk together 1 cup water, 1 cup sugar, 4 heaping tablespoons of cornstarch, a few drops of food coloring, 1/4 cup lemon juice and a pinch of salt.  Cook over medium heat, stirring constantly until thick.


(Here’s what I mean by heaping tablespoons of cornstarch)


4.  Once your glaze is really thick (almost hard to stir,) remove from the heat and stir in your 1/2 stick of butter.


5.  Now fold in your peaches.  Ignore that whisk.  Gently fold them in with a wooden spoon or a spatula.


Like this… nice and gentle.  It’s now good enough to eat and I did…  You have to sample and make sure you’re on track.  But we’re not done yet.



6.  Pour into your baked pie shell.  And refrigerated for 4 hours to chill thoroughly… if you can wait that long.


7.  Top with whipped cream and serve.

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12 Responses to “Fresh Peach Pie”

  • Ooooh, this pie looks delicious! I love that the peaches haven’t been cooked like many recipes. I will be trying this.

  • McKelle:

    My husband Morgan tried this pie at your moms house a few years ago, and made my mom get the recipe. It’s his favorite and he gets excited whenever peach season arrives. Yum.

  • I’ve been waiting for a fresh peach pie recipe to surface right now. This is the one for me. I’m going home from work and making this! Yayy. Thanks Calli.

    Hey. I saw you made Whip UP with your little bags for the girls. So so great! Congrats. Those are good things to expose you to those that need to find you.

  • Oh yum! This looks fantastic! I can’t wait for peach season to start here in Australia so I can have a go at making it.

  • Jessica:

    Boy those pictures look just amazing! I am so excited that Leslie’s amazing fresh peach pie recipe is on your blog! Now I can make it anytime I have the craving! It might take a few times to master it like you and Leslie! By the way Cute blog! I will be using it many times now that I know it! I might have to make myself one of those adorable book bags for school too :)

  • My sister, Deborah, made this recipe for a family dinner last night and it was absolutely delicious. I love the refreshing flavor that the lemon curd adds. I’ll be trying this one on my own, too.

  • Connie Slyter:

    Just bought my first 2 cases of Colorado peaches this season. I WILL be making this recipe this week. Nothing like a fresh peach pie! Can’t wait.

  • Dixine:

    Finally, a real fresh un-cooked peach pie recipe…this is so wonderful…THANK YOU! I’ve made it twice now, and I will keep making it until peaches are out of season. I recommend that only yellow peaches be used, as white peaches turn brown really fast after peeling… plus yellow peaches look prettier in the pie. Also, I had some really juicy peaches (yay!), so I peeled them over a bowl; the nectar dripped into the bowl as I peeled, and so I used it in the glaze, i.e., instead of a full cup of water, I started with almost a quarter cup of fresh peach nectar, then filled 3/4 cup of water to get the right amount of liquid to make the glaze…seemed even better. I made it the first time using your pie crust recipe, which was very good…Marie Callender’s pre-made pie shell seemed almost as good, but was way less work. Home made whipped cream for this pie is the only way to go!

  • Rae Quintero:

    How would you use your canned peaches to make this awesome looking peach pie?

  • Samantha:

    This is our go-to summer recipe now! Considering it’s not peach time yet, I’m wondering how this recipe would translate with strawberries??

  • Food Coloring in a peach pie?! Blasphemy! Why interfere with nature’s colors?

  • Leesa:

    I made this, it didn’t set up but still was tasty. Any ideas why it didn’t set up?

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