The Best Peach Pie Recipe for Peach Season

Here we’ve assembled a  mouthwatering recipes for peach that go beyond the traditional peach cobbler. They’re a great excuse for cooking up something creative with your loved ones this summer season, and perfect for meals on the patio (we especially love them grilled!).

The Best Peach Pie Recipe

10 Mouthwatering Recipes for Peach Season | A Couple Cooks

The Best Peach Pie
Good, ripe, and room-temperature peaches are the key to this recipe (or substitute nectarines). Make sure the peaches are ripe and a little soft to the touch, but not too ripe. If you buy them when they are hard, ripen them for a 2 to 3 days in a brown paper bag (throw in a banana for extra power). Five average sized peaches are usually enough for the recipe, but buying one or two extra is good insurance in case a peach goes bad. Another key to great peach pie is refrigerating it after baking to thicken the custard.
by: a Couple Cooks
Serves: 8
WHAT YOU NEED
  • 9” unbaked pie shell
  • 4 to 6 perfectly ripe peaches
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • Pinch of kosher salt
  • 1 cup heavy cream

1 teaspoon vanilla

WHAT TO DO
  1. Preheat oven to 450°F.
  2. Prepare a pie crust in a 9″ pie pan.
  3. Prepare a large pot of boiling water. Drop one peach into the pot so that the water fully covers it, and boil for 2 minutes. Remove the peach from the water with a fork, and drop in the next peach. As the second peach boils, use a sharp knife to remove the thin skin of the peach (it should peel off in large sheets with your fingers). Repeat until all peaches are peeled. Cut each peach in half, remove the pit, and then cut it in half again to make quarters. Place the peach pieces into the pie shell.
  4. In a medium bowl, mix together 1 cup sugar, 3 tablespoons cornstarch, and a pinch of kosher salt. Pour in 1 cup heavy cream and 1 teaspoon vanilla, and mix well until smooth. Pour the custard over the peaches.
  5. Bake the pie for 15 minutes at 450°F, then turn down the oven to 325°F and bake 30 to 35 minutes longer. (If still runny, bake 5 to 10 minutes more, watching so that it does not burn. Place an old baking sheet or tin foil below the pie pan in case the liquid boils over.) Once finished, remove the pie from the oven and cool on a rack for about 1 hour. Then refrigerate for several hours or overnight to thicken the custard. When ready to serve, cut into pieces and serve ice-cold.

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