Our Glazed Fresh Peach Pie could possibly be the easiest peach pie recipe you'll ever find. This pie layers luscious fresh peaches under a delicious glaze. It's perfect for those lazy days of summer or a warm fall evening.
Prep Time 30mins
Cook Time 0mins
Chill time 4hrs
Total Time 4hrs30mins
Servings 8
Author Julie Menghini
Ingredients
6peachespeeled and pitted
1cupsugar
3tbspcornstarch
2tbspbutter
1/2tspalmond extract
1/2cupwater
3tsplemon juicedivided
1pie crustbaked
Instructions
Skin, remove the pit, and slice the peaches. Puree enough peaches to make 1 cup.
In a saucepan, the pureed peaches, sugar. Whisk together 1 teaspoon of lemon juice and cornstarch together. Add it to the pureed peaches. Cook until thickened, continually stirring or whisking. Add the butter and almond extract and stir to combine. Set aside to cool slightly.
Stir the sliced peaches with 2 teaspoons of lemon juice and then put them into the baked pie shell.
Pour the cooked peach mixture over the sliced peaches. Make sure the glaze completely covers the peaches.
Refrigerate until chilled, 4 to 6 hours or overnight.
Notes
The number of peaches you need depends on their size. You need 1 cup for the cooked glaze and enough sliced peaches to fill the pie shell about 2/3rds full.THE EASIEST WAY TO SKIN A PEACH
Wash and score the peach skin with the sharp tip of a knife 4 to 6 times down the length of the peach.
Add the peaches to boiling water and keep them submerged or turn them for 30 seconds.
I use a spyder strainer for holding the peaches down, turning them, and removing them from the hot water.
Submerge the peaches in an ice bath for 10 seconds.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
