Best 3 Rose Marys Fresh Peach Pie Recipes

Indulge in a delightful symphony of flavors with Rose Mary's Fresh Peach Pie, a classic dessert that captures the essence of summer's bounty. This delectable pie features a flaky, golden crust encasing a luscious filling of juicy, ripe peaches, complemented by a hint of zesty lemon and a touch of aromatic cinnamon. Each bite is a burst of sweet and tangy goodness, perfectly balanced and irresistible.

Along with the classic fresh peach pie recipe, this article also offers variations to tempt every palate. Explore the delightful Peach Pie with Streusel Topping, where a crunchy, buttery streusel topping adds an extra layer of texture and flavor. For a unique twist, try the Peach Blueberry Pie, where sweet blueberries join the peaches in a vibrant and flavorful filling. And for those who love a touch of indulgence, the Peach Cream Pie combines a creamy filling with fresh peaches for a truly decadent treat.

Whether you prefer the classic simplicity of the Fresh Peach Pie or are enticed by the variations' unique charms, this article has a recipe to satisfy every craving. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones savoring every bite of these exceptional peach pie creations.

Check out the recipes below so you can choose the best recipe for yourself!

PEACH PIE THE OLD FASHIONED TWO CRUST WAY

Peach Pie the Old Fashioned Two Crust Way image

This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It's great during summer peach season.

Provided by BERNIERONE

Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

Ingredients

1 (15 ounce) package pastry for a 9 inch double crust pie
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
½ cup all-purpose flour
1 cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons butter

Steps:

Preheat the oven to 450 degrees F (220 degrees C).
Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

Nutrition Facts : Calories 427.8 calories, Carbohydrate 58.6 g, Cholesterol 30.9 mg, Fat 19.8 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 6.1 g, Sodium 358.3 mg, Sugar 30.1 g

FRESH PEACH PIE

Fresh Peach Pie image

Peach grower Judy Marshall enthusiastically shares this fruit-filled recipe she gives customers at her family's Schreiman Orchards near Waverly, Missouri. "This favorite recipe is reprinted annually in our cookbook," relates Judy.

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 cup sugar
2 tablespoons cornstarch
1 cup water
1 package (3 ounces) peach or orange gelatin
3 cups sliced peeled ripe peaches
1 pastry shell (9 inches), baked
Whipped cream, optional

Steps:

In a saucepan, combine sugar, cornstarch and water until smooth. Cook and stir over medium heat until bubbly and thickened. Remove from the heat; stir in gelatin until dissolved. Cool. , Arrange peaches in crust; pour filling over peaches. Chill for 2 hours or until set. Serve with whipped cream if desired.

Nutrition Facts : Calories 290 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 1g fiber), Protein 2g protein.

PEACH PIE

Peach Pie image

I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. - June Mueller, Sioux City, Iowa

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups sliced peeled peaches
Dough for double-crust pie
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter
Vanilla ice cream, optional

Steps:

In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.

Nutrition Facts : Calories 380 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.

Tips:

Select ripe and flavorful peaches: The quality of your peaches will greatly impact the taste of your pie. Choose peaches that are fragrant, have a deep color, and give slightly when gently pressed.
Handle the pie dough carefully: Overworking the dough can make it tough. Work the dough just enough to bring it together, and avoid over-rolling it.
Chill the pie dough before baking: This will help the dough to hold its shape and prevent it from shrinking. Chill the dough for at least 30 minutes before baking.
Use a pie plate with a removable bottom: This will make it easier to remove the pie from the pan once it is baked.
Brush the crust with milk or cream before baking: This will help the crust to brown and give it a golden color.
Bake the pie until the crust is golden brown and the filling is bubbly: The baking time will vary depending on the type of peaches you are using and the size of your pie. Check the pie frequently to prevent it from overbaking.

Conclusion:

With its flaky crust, juicy peach filling, and sweet-tart flavor, this classic peach pie is a summertime treat that is sure to please everyone. Whether you are serving it for a special occasion or just enjoying it as a simple dessert, this pie is sure to be a hit. So next time you have a craving for something sweet and delicious, give this fresh peach pie a try.