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Fresh Peach Pie


  • 1 double crust
  • 56c fresh* peaches, peeled** and sliced
  • 1/4c flour
  • 1/4c sugar
  • 1/2c brown sugar
  • 1/41/2tsp cinnamon
  • 1tsp vanilla
  • pinch salt
  • 1/41/3c toasted chopped pecans, optional


  1. Roll out bottom crust and arrange in 9″ pie plate. Combine peaches, flour, sugars, cinnamon, vanilla, salt, and pecans, if using. Let sit 2-3 minutes to let juices start to develop. Pour into pie shell. Cover with top crust and seal edges. Cut a few slits on the top to allow filling to vent.
  2. Bake at 375 for 45-55 minutes, or until top is golden and cooked through. Let cool completely before serving.
  3. *If you don’t have access to fresh, use frozen peaches that have been thawed.
  4. **To peel peaches, I place them in boiling water for 2 minutes and then place them in cold water. The skins usually come right off.