Fresh Peach Pie Recipe
There are those who say there’s nothing better than a peak-season peach, just eaten out of hand. They’ve obviously never had a slice of this unbaked pie, which was created to showcase the simple splendor of ripe peaches in the raw.
Ingredients
| 1 | recipe | basic pie crust, pre-baked |
| 7–8 | ripe peaches,* peeled, pitted and sliced | |
| 1 | tablespoon | fresh lemon juice |
| 1 | recipe | peach glaze |
| ~ | whipped cream for topping (optional) | |
Directions
- Sprinkle the lemon juice over the peaches and toss.
- Arrange one third of the sliced peaches in the pre-baked crust. Spread one third of the glaze evenly over the fruit. Cover with the next layer of peaches and glaze. Top with the final layer and cover with the remaining glaze.
- Cover with plastic and refrigerate for at least 6, but not more than 12 hours before serving.
- Top with whipped cream just before serving if desired.
Preparation Time:
Approximately 25–30 minutes plus several hours downtime.
