Fresh Peach Pie

I bought a basket of nice Ontario Peaches but they just weren’t being eaten fast enough so I made a pie with the rest of them.  Is there anything better than a freshly made, homemade pie?



Here are my ingredients.


I already had some pastry made and in the freezer so I was able to skip that step and go right to the filling, but if you need to make pastry… I always, always, always use Tenderflake and follow the directions on the package to the letter and I have always had a nice flaky, delicious, easy to work with pastry!

I peeled and sliced the peaches.  Good timing too, some of them were starting to get a bit soft!


I added the flour, cornstarch, cinnamon, allspice, salt, sugar, melted butter and vanilla to the peaches.


And mixed until it was well blended.


Now it was pastry time!  I rolled out my first circle of pastry, laid it in my pie plate, trimmed it and then poked fork holes in the bottom.


I poured the peach pie filling in it and set it aside until I was ready with the top.


This time I rolled out a sort of rectangle and then using my pizza cutter, cut strips about 1″ wide.


I wove my strips right on the surface.


And then carefully transferred it to the pie.


I trimmed the edges again.


Then using a fork, I pressed the edges together all the way around.


I brushed the top of the pie with a beaten egg and then sprinkled it with granulated sugar.


And baked it at 400 degrees for 45 minutes, until it was golden brown.





Fresh Peach Pie

Preparation Time: 30 minutes  Cooking time: 45 minutes  Servings: 8


  • Pastry for double crust pie, homemade or premade
  • 6 –  8 medium peaches
  • 1/2 cup sugar
  • 2 Tbsp. flour
  • 3 Tbsp. corn starch
  • 1 tsp. cinnamon
  • 1/8 tsp. allspice
  • 1 tsp. vanilla
  • 2 Tbsp. melted butter/margarine
  • dash of salt
  • 1 egg
  • sugar for sprinkling pie


  1. Preheat oven to 400 degrees.
  2. If you are making your own pastry, prepare it at this point and set aside.
  3. Peel and slice peaches into large mixing bowl.
  4. Add flour, cornstarch, cinnamon, allspice, salt, sugar, melted butter and vanilla to the peaches and mix until well blended.  Set aside.
  5. Roll our pastry to form circle for bottom of pie. Trim edges and poke fork holes in bottom.
  6. Pour peach pie filling into bottom portion of pie crust.
  7. Roll out rectangle of pastry.
  8. Cut 1″ wide strips, about 15 inches long.
  9. Weave strips of pastry, going under and over each strip, alternating each row.
  10. Carefully transfer woven pastry to top of pie.
  11. Trim and then press edges together using a fork.
  12. Brush with beaten egg and then sprinkle with sugar.
  13. Bake at 400 degrees for 45 minutes or until golden brown.
  14. Enjoy with a nice scoop of ice cream, good warm or cold.


6 thoughts on “Fresh Peach Pie

  1. Pingback: From Scratch Apple Pie | Oh Yes, They Did

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