I’ve been dying to post this peach pie recipe for over a year. Now, it’s finally August, a.k.a peach season, and I can share this recipe knowing there are ripe, juicy, luscious peaches available!
You can find Ontario peaches pretty much anywhere this time of year. It’s prime peach season, so you’re almost guaranteed that they’ll be delicious. To ensure that I would be working perfectly ripe peaches, I bought them on the Friday. I then left them out in the sun until Sunday when I made the pie. Keep an eye on them though to make sure they don’t get over-ripe.
This pie is a bit different than your traditional two crust peach pie. It’s based off of my Nonnie’s recipe which only uses a single pie crust. The top of the pie gets a sweet buttery coating which kind of caramelizes in the oven. It gives the pie a delicious creme brûlée kind of top, which is traditional for me. You might be used to a traditional pie, but give this one a shot! I promise you won’t be dissapointed.
The last time I made this pie, I was in high school. I simply sliced the peaches and emptied them into the pie. This time, I decided to bring a little more design into the pie. In order to do this, I sliced the peaches into thin circles and arranged them in a flower pattern.
Just Peachy Peach Pie
Seasonal Ontario peaches combine with a flaky pie crust and a crisp top for a more untraditional take on the the ultimate August treat: peach pie.
- 1 single pie crust recipe feel free to use your favourite here! Check the notes for mine.
Prepare your pie dough and allow it to rest in the refrigerator for two hours or overnight.
After the two hours is up, take your pie dough out of the refrigerator and rest on the counter while you prepare the peaches.
Preheat your oven to 350 degrees fahrenheit.
Peel your peaches. To slice them to get the rose design that I used, start by slicing off a small slice from one side of the peach and continue to make thin slices until you reach the pit. Repeat on the other side of the pit. Once you have cut off as many slices as you can, roughly chop off the flesh that remains on the peach.
Now that all your peaches are sliced, lets roll out that pie dough. Roll the dough out to a little less than 1/4 of an inch. Wrap it around your rolling pin and gently lay it into your pie plate. Cut off any excess and decorate the edges with any remaining dough. Have fun with your design! Try braids like I did or do a leaf border maybe.
Now that your pie is ready to be filled, take your roughly chopped peaches and place them in the bottom. I then took half of my larger slices and started to lay them on top of one another around the edge of the pie. I followed those by half of the medium and smaller slices. Repeat this pattern on the top, taking care to space them evenly and nicely 🙂
Once you're happy with your design, prepare the filling to go on top. Mix the flour, sugars, egg and vanilla with a fork and pour over the peaches.
Use the fork to spread the filling around the peaches in all those nooks and crannies.
Top the pie with the orange zest and cubes of butter
Bake the pie for 1 hour - 1 hr 10min or until the crust and peaches are slightly golden.
Allow the pie to cool and then slice, serve and enjoy your delicious peach pie!
To make my peach pie, I half this recipe.
There is just nothing like this pie when peaches are in season! It’s so juicy and sweet and delicious, I guarantee you’ll want more than just one piece!
Also, don’t be afraid to add a big ol scoop of vanilla ice cream on there as well. It’s the perfect complement to this delicious treat!
Let me know what kind of peach pie you’re into!
If it’s traditional though, I suggest you give this one a try - you just might be swayed 😉