Best 3 Grandmas Fresh Peach Pie Recipes

Indulge in the delightful flavors of summer with Grandma's Fresh Peach Pie, a classic dessert that embodies the essence of homemade goodness. This delectable pie features a flaky, buttery crust that perfectly complements the sweet and juicy filling made from fresh, ripe peaches. With its vibrant golden crust and tantalizing aroma, this pie is sure to be a hit at any gathering.

In this article, we'll take you on a culinary journey with three irresistible recipes that showcase the versatility of this classic dessert. From the traditional Grandma's Fresh Peach Pie to the unique Peach Pie with Crumb Topping and the innovative Peach Raspberry Pie, each recipe offers a unique twist on this timeless favorite. So, gather your ingredients, preheat your oven, and let's embark on a baking adventure that will leave your taste buds craving more.

Let's cook with our recipes!

GRANDMA'S FRESH BLUEBERRY PEACH PIE

Grandma's Fresh Blueberry Peach Pie image

Grandma's Fresh Blueberry Peach Pie is a celebration of summer fruits baked in a home made crust! Simple and delicious! Try this for dessert today!

Provided by Cleanfreshcuisine

Categories Dessert

Time 1h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

Ingredients

6 large fresh peaches, peeled and sliced
1 1/2 cups fresh blueberries
1/3 cup sugar
2 tablespoons flour
2 cups flour
1/3 cup butter
1/8 cup ice water
1 egg

Steps:

Heat oven to 400 degrees.
Peel and slice the peaches. Place in a large bowl. Add blueberries. Sprinkle with sugar and flour. Mix well and set aside.
Prepare the pie crust:.
Sift the flour into a large bowl. Add butter and mix with a fork or pastry blender until the mixture resembles small peas. Make a well in the center and add the ice water. Mix together being careful not to over work the dough so that it does not become tough. Shape into a ball and refrigerate for 20 minutes.
Divide dough in half. On a lightly floured board, roll out one half into a 15″ circle. Carefully fold in half and place into a 9″ or 10″ pie plate. Press evenly onto bottom and sides of pie plate.
Evenly spoon the fruit mixture into the pie plate.
Roll out second half of dough and place on top of fruit. Pinch and crimp edges together. Make slits in top of dough.
In a small bowl, beat egg and brush over the top of the pie.
Bake at 400 degrees for 12 minutes. Lower temperature to 350 degrees and bake for 30 to 35 minutes.

Nutrition Facts : Calories 395.7, Fat 12, SaturatedFat 6.8, Cholesterol 58.1, Sodium 103.3, Carbohydrate 67, Fiber 4.7, Sugar 29.6, Protein 7.6

GRANDMA'S FRESH PEACH PIE

Grandma's Fresh Peach Pie image

This is the best on those hot summer days. I can almost taste it now. It is best with very fresh ripe juicy peaches. This recipe can also be done with strawberries for a glazed strawberry pie. This may take more or less peaches depending on size. Can be served on it's own or with fresh whipped cream or vanilla ice cream. (Cook time is chill time.)

Provided by JoyceJoann

Categories Pie

Time 1h15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 pie crust, baked
1 cup sugar
3 tablespoons cornstarch
3 tablespoons peach Jell-O
1 cup cold water
5 peaches, peeled and sliced

Steps:

Mix sugar, cornstarch, jello, and water in glass bowl.
Microwave until it thickens and gets clear.
Mix in peaches and pour into baked pie crust.
Chill and serve.

Nutrition Facts : Calories 327.7, Fat 10.2, SaturatedFat 2.5, Sodium 157, Carbohydrate 58.5, Fiber 2.4, Sugar 40.2, Protein 2.6

PEACHES PIE

Peaches Pie image

Lemon juice adds a nice tang but also keeps peaches from turning dark. Frozen peaches can be used if they are first thawed and well drained.

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

Pastry for double-crust pie (9 inches)
5 cups sliced peeled fresh peaches
1 tablespoon lemon juice
1/2 teaspoon almond extract
1 cup sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon salt
2 tablespoons butter

Steps:

Line a 9-in. pie plate with bottom crust. Trim pastry to 1 in. beyond edge of pie plate; set aside. , In a large bowl, combine the peaches, lemon juice and extract. Add sugar, tapioca and salt; toss gently. Let stand for 15 minutes. , Pour into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. , Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 20-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 425 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 294mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.

Tips:

For a crispier crust, freeze the pie crust before baking.
Use ripe but firm peaches for the best flavor and texture.
Peel the peaches by dipping them in boiling water for 30 seconds, then immediately transferring them to cold water.
Slice the peaches evenly so they cook evenly.
Add a tablespoon of cornstarch or flour to the peaches to help thicken the filling.
Brush the edges of the pie crust with egg wash before baking to help them brown.
Bake the pie in a preheated oven to prevent the crust from becoming soggy.
Let the pie cool completely before serving to allow the filling to set.

Conclusion:

Grandma's Fresh Peach Pie is a delicious and classic summer dessert. With its flaky crust, juicy peach filling, and sweet-tart flavor, it's sure to be a hit with family and friends. Follow these tips to make the best peach pie possible, and enjoy this timeless treat all season long.