Fresh peaches in a precooked pie crust with a sweetened and thickened lemon and orange juice filling. Add whipped cream over top. Cake filling can also be used as filler.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon white sugar
- ½ teaspoon salt
- ½ cup shortening
- 6 tablespoons ice water, or as needed
- 3 tablespoons cornstarch
- 1 cup white sugar
- 1 cup orange juice
- 1 cup water
- ½ lemon, juiced
- 10 fresh peaches – peeled, pitted, and sliced
Instructions
- Preheat the oven to 450 degrees F (220 degrees C).
- In a medium bowl, stir together the flour, 1/2 teaspoon of sugar, and salt. Rub in shortening between your fingers, forming evenly small lumps no larger than peas. Stir in water until dough can form a ball. Knead briefly to pull it together, then let rest for a few minutes. Roll out the dough to a about a 12 inch circle. Fit into a 9 inch pie plate, and prick with a fork. Top with another pie plate, and flip over. This method works best with thinner metal pans than glass pans.
- Bake the crust for 8 to 10 minutes in the preheated oven, or until golden. Cool, then flip back into the original pan. This process keeps the crust from sagging down into the pan without using pie weights.
- 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. Serve with whipped cream or ice cream.
Reviews
I love this recipe! Cool peach pie is refreshing and sweet!
This was delicious! The sauce is so summery and refreshing. I could practically drink it with a straw!! I did use a refrigerated pie crust but that didn’t cause any problems. The only reason I gave it 4 stars is because it was very soupy and didn’t sit up like I expect a pie to do. But it is 5 stars for flavor.
Thank You!!!! I’m chef for the Sisters of Charity of Leavenworth and made this (25 of them) and a couple of other desserts for a retirement celebration. They absolutely LOVED it!!! And, if it pleases nuns (possibly the worlds harshest critics), you know it’s very good! Thank you!
Simply wonderful served warm or cold with vanilla ice cream topping….or plain for the calorie minded.
taste is good, a bit messy to serve…i have decided i like warm peach pie not cold
The pie crust should be baked on the outside of the pan and after baking, place another pan over it and turn right side up. Gently lift the origianl pan off the crust and let cool. The crust will not shrink and will cover the pan. This was changed. Also chill before rolling out.