Amazing Fresh Peach Pie

Amazing Fresh Peach Pie puts inch pie crust recipe, fresh peaches and Sweetened whipped cream at the center of a pie recipe and finishes in about 330 minutes, enough for 8 servings.

• Yield 8 servings
• Ready in 330 minutes
• Prep 300 minutes
• Cook 30 minutes

Ingredients

Pie Crust + Other

• 9-inch pie crust recipe
• 2 medium fresh peaches
• Sweetened whipped cream , for serving

Filling

• 1 cup ( 212 g ) granulated sugar
• ¼ cup cornstarch
• ¼ cup cold water
• 1 tablespoon fresh lemon juice
• 3 medium fresh peaches
• ¼ teaspoon vanilla extract , can sub with almond extract
• 2 tablespoons butter

Instructions

1. For the pie crust: roll out the pie crust and fit it into a 9-inch pie plate, trimming and fluting the edges (tutorial on how to do this here). With the tines of a fork, prick all over the bottom of the crust. Cover with plastic wrap and chill for an hour (or up to several days).
2. Preheat the oven to 350 degrees F. Gently press a piece of parchment paper or regular aluminum foil into the chilled pie shell and fill with dry beans or pie weights. Bake for 45-50 minutes, rotating halfway, until the crust is lightly golden and no longer doughy.
3. Remove the pie crust from the oven and let cool for 5-10 minutes. Carefully remove the parchment/foil and weights. Let the pie crust cool completely.
4. For the sliced peaches: peel two peaches and slice them thinly (about 1/8- to 1/4-inch). Place the sliced peaches evenly over the bottom of the pie; it's ok to end up with a double layer. Set aside.
5. For the filling: peel the remaining three peaches, cut the peaches into chunks and put them in a medium saucepan. Using a pastry blender, potato masher, or a couple forks, mash the peaches until juicy and the consistency of chunky applesauce (don't puree until smooth). You should end up with about 2 cups of mashed peaches.
6. Add the sugar, cornstarch (see note), water, and lemon juice to the saucepan with the peaches. Stir to combine. Cook the mixture over medium heat, stirring constantly and scraping the bottom of the pan, for 5-6 minutes until large bubbles pop at the surface. Continue cooking until the mixture has thickened considerably. Scraping a spoon or spatula across the bottom of the saucepan should leave a defined path that doesn't fill in very quickly.
7. Off the heat, add the vanilla and butter stirring until the butter is melted and well-incorporated.
8. Pour the warm filling over the sliced peaches and spread evenly.
9. Refrigerate for at least 4 hours (or up to 24 hours) until the filling has cooled and is soft set. This pie can be made a day ahead of time.
10. Serve the pie with lightly sweetened whipped cream (spread the whipped cream over the pie before serving or serve slices of pie with a dollop of whipped cream on top).

Let the center settle before you cut it, or the slices will slump.