The Best Peach Pie Recipe

The Best Peach Pie recipe - Refined Sugar Free!I apologize in advance for posting this at the very end of peach season, but I just came up with the very best peach pie recipe and I couldn’t trust myself to remember to post it next year.  So, I’m posting now and if you can still get peaches in your area, make this pie!  And if you can’t, pin it for next summer.  It really is that good.  I gave a slice to my dad and actually he was the one who dubbed it THE BEST – and he’s a man who knows his sweets, so you can trust him.  It’s all very subjective, this whole business of calling a recipe the best, but for the sake of making me feel special, let’s just go with it, uhkay? ;)

Ingredients for the BEST Peach Pie copyOne great thing about this pie is that it doesn’t have any refined sugar!  Peaches, especially when they get ripe and juicy, are so sweet on their own that they don’t need a ton of added sugar.  I used Sucanat – have you heard of Sucanat?  It’s name is short for SUgar CAne NATural, meaning it is “a whole, unrefined cane sugar made by crushing sugar cane, extracting the juice, heating it, and dehydrating it into granules. It is still sugar, but many consider Sucanat healthier because it contains less sucrose and retains the natural molasses and trace nutrients like iron, calcium, potassium, and B vitamins.” (source)

Sucanat can be used in place of white or brown sugar and in a recipe like this where peaches are already pretty sweet, no one will be the wiser.  Of course, you could use whatever sugar you want or have on hand, but I wanted to talk about Sucanat for  a minute since I never have before.  If you can’t find it in your grocery store, you can order it on Amazon.

The Best Peach Pie - before bakingI’m not one to be fancy with my pie crust, but a simple lattice top makes a good presentation and helps balance out the crust-to-filling ratio.

The Best Peach Pie - EVER!This picture was taken right out of the oven when the juices are still runny, but to keep it from spilling out in to a delicious mess on a plate, make sure you bake this well ahead of the time you want to serve so it’s cool and the filling stays together nicely.  For me, I don’t really care how it looks on a plate, just how yummy it is. But I know some people get really bothered if their pie doesn’t stick together perfectly.  So make sure to serve it at room temperature.  Also, this recipe also uses corn starch to help hold it all together and that helps a lot too.
Yum! BEST Peach Pie copy

The Best Peach Pie Recipe

2 pie crusts

6-7 peaches, peeled, pitted and sliced (do you know about blanching peaches for quick and easy peeling?)

juice from 1/2 lemon

1 cup Sucanat sugar (or whatever sugar you like – not honey though, too runny)

1/2 cup whole wheat flour

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 Tablespoon corn starch

1 egg, beaten for egg wash

Preheat oven to 450.  Roll out dough for first pie crust and place in the bottom of a pie dish.  Refrigerate.  Roll out second dough and cut in to long, thin slices, about 1/2 thick, for lattice.  Refrigerate both until ready to fill pie.

Peel and slice peaches, then toss in lemon juice.  Set aside.  In another bowl, mix together dry ingredients (flour, sugar, corn starch, spices and salt).  Pour mixture over peaches and gently toss to coat.  Important: if you are one of those people that hates it if pie runs a little, make sure the peaches are coated well with dry ingredients.  Depending on the size and ripeness of your peaches, this may mean making a half batch more of the dry ingredients and adding a little at a time until you feel they’re coated nicely.  Also, when pouring peaches in to the pie, do not add any peach liquid that may have gathered at the bottom of the bowl.  Use a slotted spoon to transfer the peaches to the pie dish.

Spoon peaches in to prepared pie dish and cover with lattice (I just eyeball it, but here’s an easy tutorial if you need it).  Brush egg wash over the entire crust generously, not missing a spot.

Bake at 450 degrees for 10 minutes, then turn the oven down to 350 degrees and bake 25-30 minutes, watching carefully after 20 minutes to make sure it doesn’t get too brown.  Allow to cool completely before serving (easier said than done…).  Enjoy!

And now, for a fancy gif illustrating how fast this pie will vanish from your plate:Yummy-Peach-PieXoxo!

PS – Remember these adorable strawberry pocket pies?!  This peach filling would be great for those too.

7 Responses to “The Best Peach Pie Recipe”

    • Katy

      Thanks! I’m so glad someone appreciates the gif (took me way too long to figure out how to make it :)


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