Fresh Peach Pie Recipe Paula Deen

The Most Amazing Fresh Peach Pie {No Bake Filling}

WEBSep 14, 2020 · Preheat the oven to 350 degrees F. Gently press a piece of parchment paper or regular aluminum foil into the chilled pie shell and …

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.

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Easy Fresh Peach Pie Tastes Better From Scratch

WEBJul 10, 2020 · 1. Prep peaches: Peel and chop the peaches, add them to a bowl and sprinkle with sugar and lemon juice. Stir well to combine, then …

1. Add peaches to a bowl and sprinkle with sugar and lemon juice. Stir well to combine, then allow to rest for 30 minutes to an hour, stirring once or twice.
2. Drain peach juice into a measuring cup to get 1 cup of juice (you can drink any additional juice, or save it for another recipe like my steak marinade).
3. Pour juice into a saucepan and stir in cornstarch. Cook on medium heat for a few minutes, until thickened.
4. Remove from heat and stir in the butter, salt and almond extract.

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