What is the best way to peel peaches?

Oh, peach-peeling is magical! Run a paring knife lightly all around the peaches, and then drop them into boiling water for about a minute. Scoop them out with a slotted spoon, give them a couple minutes to cool off, and then the skin will just slide off when you push it with your fingers. Magic!

How should I slice the peaches for this pie?

Don't worry about making pretty slices the way we do for upside down peach pie - the peaches are going to be all mixed up with the brown sugar batter. Simply cut them into bite-sized pieces and you are good to go!

What's the best way to serve this so it looks pretty?

Well, you have a choice here. Once it is room temperature cool, you can serve it up, but it's not going to come out in nice slices. It is going to come out in a incredibly delicious mound of filling and crumble. If you are going for the obedient triangle slice look, you are going to need to cool your pie in the fridge until it is cold...then things will have settled up enough for that perfect slice. We usually compromise by having the unruly mound the first day, and the beautiful chilled piece the second day.

Have a question that I didn't answer?

Leave me your question in the comments below and I promise to get back to you pronto!

Fresh Peach Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This recipe for an easy fresh peach pie trades the top crust for a cinnamon crumble topping over fresh peach filling with a butterscotch drizzle. A perfect summer dessert!

Author: Kate Morgan Jackson
Prep Time: 30 minutes
Cooling Time: 3 hours
Cook Time: 40 minutes
Total Time: 4 hours 10 minutes
Yield: 10 1x
Category: Dessert
Method: Oven
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the pie

One pre-made piecrust
6 cups peeled and sliced peaches (about 2 pounds)
1 cup brown sugar
1/2 cup flour
1 teaspoon vanilla
2 tablespoons butter, cut into small pieces
2 tablespoons cream

For the crumble topping

1/2 cup brown sugar
1 teaspoon cinnamon
3/4 cup all-purpose flour
1/3 cup melted butter

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400. Butter a 9 inch pie pan and lay the piecrust dough inside it, crimping the edges any way you like.
Mix 1 cup of brown sugar and 1/2 cup of flour together in a large mixing bowl. Add the peaches and vanilla and mix well. Pour into the pie pan and dot with 2 tablespoons of butter. Drizzle with cream.
In a medium mixing bowl, mix ½ cup of brown sugar, cinnamon, ¾ cup of flour and 1/3 cup melted butter until combined and crumbly. Sprinkle over pie.
Bake for 40 minutes. If you don’t want the piecrust edges to get too brown, you can pop on a piecrust shield after 20 minutes or so (see note).
Here comes the hardest part: let the pie cool for 3-4 hours before cutting into it, so it has a chance to firm up a bit. I KNOW. SO HARD.

Notes

- Pie Crust: We use a pre-made supermarket crust (and you only need one crust, so pop the other one in your freezer and when you get a chocolate craving you can pull it out to make this dreamy chocolate chess pie recipe!

- Peaches: You need about 6 cups of peaches, which is about two pounds. You can swap in frozen peaches if you need to – defrost them in a strainer so any extra juice runs out.

- Brown Sugar: We recommend light brown so that it doesn’t compete too much with the peach flavor, but dark brown will also work if you want more of a butterscotch punch.

Find it online: https://www.framedcooks.com/easy-butterscotch-peach-pie/