Fresh Peach Pie

Peach Pie will always be a classic in the Hatch home. Mom would make these multiple times every peach season. Sometimes, she would make several per week! We all loved fresh peach pie with freshly whipped cream on top. 

Sometimes, Mom and Dad would take a weekend trip to Salt Lake or Boise. On their return home, they would stop at their favorite fruit stand in Brigham City and buy several boxes of peaches! What we didn't eat in a week, we would freeze. We would be enjoying those frozen peaches year round. Yet, Peach Pie would always be our favorite way to eat peaches.

This recipe was actually given to Mom by her good friend, Steffani Bateman.

Ingredients

  • 1 recipe of Flaky Pie Crust

  • 7-10 peaches, pealed and diced

  • 1 cup peaches, mashed

  • 3/4 cup sugar

  • 1/2 cup orange juice

  • 3 tbps cornstarch

  • 3 tbps lemon juice

Directions

Blind bake the Flaky Pie Crust at 425 F for 10-12 minutes. Reduce the temperature to 400 F and remove parchment paper and weights. Bake until crust is golden brown, about 15 minutes. Remove and cool.

Combine mashed peaches and sugar in a small sauce pan. Combine orange juice and corn starch in a separate bowl. Add to peach mixture. Cook until sauce bubbles and is thick. Add lemon juice and cool.

Add diced peaches to pie crust. Top with Peach Pie sauce. Serve with whipped cream or ice cream.

DessertJonny HatchPie, Peaches, DessertComment