Fresh peach pie is another one of summer's incredible delights. Today, there are so many different peach hybrids that "peach season" has expanded to last from May to September! Peaches are showing up in grocery stores now, and soon there will be roadside stands laden with aromatic peaches grown closer to home.
Fresh ripe peaches are so gorgeous; why hide them under a pie crust? When you make a peach pie using this recipe, the fruit is made even more beautiful with a glistening glaze that enhances the fresh taste of the peach! It is showy enough for a special occasion but economical and simple enough to make for a weeknight treat!
It's a one-two-three quick and easy process. 1. Bake the pie crust and let it cool. 2. Make the glaze and let it cool. 3. Peel and slice the peaches into the cooled crust and pour the glaze over the fruit. Put that pie in the fridge for a couple of hours for the glaze to firm up. Yummy dessert? Check!
Seriously, this pie crust was the discovery of 2020 for me. It's impossible to screw it up, and honestly, it's flaky, tender, and delicious as any pie crust I've tasted. The recipe calls for a little salt. You KNOW how a hint of salt makes sweet things taste even better! Leave it out if you want, but the result is amazing!
This oil-based pie crust has been around for a while, but I'm thrilled to have found it. It's the next easiest thing to buying a crust in the grocery store, but so much better!
Tip 1: For this pie, you want perfectly ripe, juicy peaches. If your peaches aren't perfectly ripe, you can speed things up. Just pop the peaches in a brown paper bag for a day or two. The bag traps the ethylene gas the fruit gives off, which hastens the ripening process. Pretty cool, huh? Want to speed things up even more and ripen them faster? Put a banana or an apple in there, too, for even more ethylene action.
Tip 2: Peel peaches quickly and easily this way. Bring a pan of water to boiling, then turn down to simmer. Gently, put a few peaches at a time into the boiling water; you don't want to crowd them. After about 30 seconds in the simmering water, the peaches will peel easily. You don't want to cook them; you only need to soften the outermost surface.
Use a slotted spoon or silicone tongs to gently remove the peaches from the pan and put them immediately into a sink filled with icy cold water. The peels should slip off easily without using a knife!
First, make the patty cake pie crust. Combine flour, cooking oil, salt, and a little powdered sugar in a bowl and mix until everything is evenly moistened. Roll the dough into a ball and place it in the center of a 9-inch pie plate.
Use your fingers to pat and push the crust into shape. Flute the edges of the crust if desired. Prick the crust with a fork to prevent shrinking, bake it at 375 degrees for about 12 to 16 minutes, or until the crust is golden brown. Set the crust aside to cool.
Next, mix up the very simple glaze, a five minutes process!! Combine cornstarch, sugar, and cold water in a saucepan. On medium heat, cook, constantly stirring until the mixture is thick, clear, and bubbly. Remove from heat and stir in one box of peach gelatin. Stir until it's dissolved and allow it to cool.
While those things are cooling, peel the peaches as directed in tip 2. Then, run a paring knife along the natural crease in the peach, gently twist the two sides in opposite directions to separate the two halves, and remove the pit. Now, slice those beautiful peaches right into the welcoming arms of the patty cake pie shell!
You may want to use more than six peaches for your pie, depending on the size of the peaches and how high you'd like to pile them. There is enough glaze for you to heap more fruit in the center and make an even showier pie!
Pour the cooled glaze evenly over the peaches in the crust, put the pie in the refrigerator for at least two hours, and allow the gelatin mixture to firm up. It turned out great! The pie cut and held its shape so well, and I was really pleased!
In my excitement of sharing this pie with a friend, I almost forgot to take a picture! The photo isn't great, but the pie sure was! We did add some whipped cream; how could we not?
Any time you make a single crust pie, whether it's peach, pumpkin, or pecan, I hope you will try this amazingly easy, tasty crust!
Super easy, flaky pie crust you pat in place with your fingers! No cold butter, no messing with a rolling pin!
A quick and easy but showy pie using fresh peaches at their peak of perfection.
I'm always excited about pie! Please give me a slice of pie over a piece of cake any day, and I'm a happy girl! Here are a few more of my favorite pie recipes!
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