Fresh Peach Pie I

My family and I thought it was great. To get the corn starch filling the right consistency I added 1 more Tbsp cornstarch and then had extra water on hand to add as needed to get the consistency adjusted to my preference.

I loved this recipe! It is so fresh tasting. I didn’t have quite enough peaches to make the presentation as lovely as some, but that certainly didn’t affect the taste. After reading some of the comments, I added about a rounded tsp. more corn starch than was stated. My pie was perfect. Served with vanilla ice cream and a very light sprinkle of cinnamon sugar. Will definitely make again and again.

My first try at fruit pie. I cheated and used Pillsbury ready-to-bake crust. Baked as directed and set aside to cool. Trying to judge by the peaches and nectarines I purchased (and tasted, 10 altogether) this is what I used: 1 c plus 2 T sugar, ¼ c water, 4 T cornstarch, ¼ t nutmeg and 1 t vanilla. Placed all but vanilla in a saucepan and worked on peaches. Once I sliced all I easily knew what to use for “mashed”. Added the two cups of mashed to the sauce pan. I did decide to put the mixture into a blender for just a minute before heating. It thickened quickly. Once off the heat I then added the vanilla and tasted. I did start layering with sauce first, then peaches, alternately layering til full. (Thanks to those that gave user comments for me to consider.) Looked beautiful, next time no fork, see photo. Into the fridge. Reading additional comments, and with finished flavor, I will use cinnamon instead of nutmeg or a little of each next time. All in all, great recipe. Thanks!

I have a love/hate relationship with this recipe. I’ve made it several times. I’ve never included the nutmeg, but the taste is fabulous. I love this unbaked approach. But in all the times I’ve made it (6-10), I’ve never gotten it to set up well. I’ve eliminated the water and increased the cornstarch, but it’s still really runny. The flavor is amazing, though, so I’ll keep trying.

Made as written. Turned out great! Delicious, not super sweet, let’s fresh peaches really shine.

4 stars all the way its a great recipe. I will make again with a few tweaks.

Wonderful. I did add the extra tablespoon of cornstarch as recommended, probably used a tad more peaches (I used 10 peaches altogether that we got at Costco), and also 1/4 t. of cinnamon. Thank you!

Not a fan of this flavor profile for a fresh peach pie, which should be bright, sweet, and tangy. The vanilla and nutmeg really get in the way of the fresh peach flavor. Just my $0.02.

I’m amazed at how easy it was to make. I used a frozen crust; made sure all of my peaches were ripe and ready. I only used half of the vanilla because I didn’t want it taking over the peach flavor. Turned out delicious. Took it to a potluck for dessert and got great reviews served with vanilla ice cream.

This was super easy! Followed the recipes exactly. The family gave it 10/10 stars!

Reduced the sugar and loved the flavor. Also substituted tapioca for the flour.

My second time making. Peaches this year were juicy but not as sweet. Minor changes cinnamon instead of nutmeg and juice from peaches plus water to get to 1/2 cup. This recipe so embraces the freshness of the fruit.

Company for dinner and I realized my oven was broken. So, I made this pie using graham cracker crust. I added the extra Tbsp of corn starch as others suggested (my peaches were very juicy). Since I was out of nutmeg, I subbed cinnamon. Tasted great, was not runny at all.

added cinnamon instead of nutmeg.

Yes, I did make some changes. I only added 1/4 cup of water, I also changed the amount of cornstarch, from 2 tbsp. to 3 tbsp., omitted the nutmeg and only used 1/4 tsp. of vanilla. Also, make sure you let the glaze cool before adding it to the peaches.

Made it 3 times, experimenting with cornstarch and water amounts. Add an extra tbsp of cornstarch like everyone says! I also add a pinch of salt and a sprinkle of cinnamon. Delightful!

I think the only thing missing is a reminder that the better and riper your peaches, the better the pie turns out. Love this recipe.

Great recipe ,I made. Great pie. Maybe my best. I used a top crust 5 stars.

Reduced sugar to 1/4 cupAdded juice of lemonAdded 1 cup waterCornstarch modified as needed

Thanks “Champ Williams” for this recipe… coming across a recipe for a “fresh” peach pie is not easy (the kind where the peaches don’t get baked). My two cents… did not care for the vanilla, butter or nutmeg in this recipe. Next time, I would leave them out and just let the flavor of the peaches shine through! Make sure your peaches are ripe enough. These ingredients covered up the delicious peach taste and didn’t allow the peaches to be the star. I might cut the sugar back by 1/4 cup as well (3/4 cup instead of 1 cup). I also added a sprinkling of citric acid over the peaches after they were peeled and sliced to keep them from browning. The thickness of the sauce was great (mix the sugar with the cornstarch in the sauce pan, then gradually add in water while whisking, then the smashed peaches). After the sauce was all mixed in and hot, I used my hand blender to make it all smooth. Just a kiss of fresh lemon juice might be nice, but don’t overdo it. Word to the wise: Make your crusts first, then deal with the peaches. This way not only can the crusts be cooling, but it’s really best to pour the sauce over the peaches while it’s still warm, layer by layer, so the sauce can settle in between all the peach slices.

This is the best fresh peach pie! i don’t know that i will ever cook a pie again. I did a couple of changes, cut the vanilla in half and i didn’t have a frozen pie shell, so I used a graham cracker crust. I brushed it with egg and baked it for 5 min. per instructions. Cooled and then filled with the peaches and sauce. Refrigerated for a couple of hours and it was amazing! The crust was crunchy and the fruit yummy.