Glazed Fresh Peach Pie

peach pie
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Ratings (7)
  • Total: 2 hrs 20 mins
  • Prep: 2 hrs
  • Cook: 20 mins
  • Yield: One 9-inch pie (6 servings)

The perfect peach is sun-ripened, tangy and sweet at first bite into, supple yet firm, and leaves a melt-in-your-mouth sweetness that's unmatched by any piece of chocolate. Use this peach pie recipe to enjoy the perfect peach. This recipe is made with peach nectar and fresh peaches to make your peach pie dreams come true and to keep Georgia on your mind.

Ingredients

  • 1 pie shell (9-inch; blind baked)
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 can (12 ounces) peach nectar
  • 2 tablespoons lemon juice (fresh)
  • 1 teaspoon lemon zest (finely grated peel from 1/2 lemon)
  • 3 pounds firm ripe peaches, peeled and thickly sliced, chilled

Steps to Make It

  1. Prepare the pie crust. Line the crust with foil, pressing it over the bottom and up the sides of the pan. Add pie weights to the lined crust. Bake pie crust at in a preheated 400 F oven for 15 minutes. Remove the pie weights and foil and reduce the oven temperature to 375 F. Prick the pie crust in several places with a fork and bake for an additional 10 to 15 minutes longer, or until the crust is golden brown. Remove the pie crust to a rack to cool.

  2. In a saucepan, combine sugar and cornstarch over medium heat.

  3. Gradually add peach nectar, lemon juice, and lemon peel. 

  4. Cook over medium heat, stirring constantly until the sugar and cornstarch dissolve. When the mixture has thickened, remove from heat and let cool.

  5. After the mixture gets close to room temperature, refrigerate the peach nectar mixture to chill thoroughly.

  6. Arrange half of the sliced peaches in the baked and cooled pie shell. Pour half of the chilled glaze over peaches. Repeat with remaining peaches and glaze.

  7. Chill the peach pie for at least 2 hours.

  8. Serve alone or topped with candied pecans and or a scoop of vanilla ice cream.

Tips

  • If you are using a frozen crust or refrigerated pie pastry, follow the package instructions for blind baking the pie crust.
  • When the ground color of a peach turns from green to yellow, it's ready to pick. The best way to tell if a peach is ripe or not is by squeezing it gently. It should not bruise easily, but be firm enough to give a little to your fingers. After you've picked the perfect ripened peach, they will keep in the refrigerator for up to two weeks. If you need to ripen them quickly, place them overnight in a plastic storage bag or ripen them on the counter, ensuring that each peach is not touching and is laying on its side, not on its bottom. Ripe yellow-fleshed peaches should have a golden hue behind their reddish blush. In terms of smell, the peaches should give off a sweet smell. If there is no smell, the peach isn't yet ripe.


Recipe Variations

  • Replace a small amount of the peach nectar with peach brandy.
  • Make the pie with apricots and apricot nectar.