Fresh Peach Pie with a Secret Ingredient

I love the fall. I love peaches. I love pie. So this time of year is a wonderful combination of my favorite loves. It’s also a wonderful time of year for family traditions. Most of us think only of Halloween and Thanksgiving traditions in the fall, but making a peach pie is something we enjoy doing every autumn when peaches are abundant and at their best.

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Last year, my family adopted our neighbor’s peach tree. They had recently moved into their home and spacious yard that includes a huge assortment of plants, shrubs, and trees. Not peach lovers, they didn’t really want the peach tree and were thrilled when we offered to take care of it for the season, in exchange for the fruit.

Picking Peaches, a Fall Family Tradition

My husband picks a bumper crop of peaches.

My husband diligently pruned and sprayed the branches and blossoms. Once tiny peaches appeared, our family thinned them out to allow more growing space for bigger, surviving peaches. All in all, we spent quite a bit of time taking care of this tree. And we were rewarded!! Peaches. Peaches. Peaches. Oh, how we love peaches!

Our children pitch in to help with the harvest.

How to Prepare Fresh Peaches for Pie

Then we picked lots. Next came canning. Then freezing batches. Then more freezing because it’s by far the easier method of the two. Just follow instructions on the jar of Fresh Fruit. Boil peaches for 3-5 minutes. and the peels slip right off (if the peaches are ripe). Slice. Mix in Fresh Fruit and put in labeled, quart-size Ziploc freezer bags.

Not sure how to pick, peel, and prepare your fresh peaches? We’ve written a how-to and made a video to show you how it’s done. Click here to see.

We enjoy peaches in smoothies, cobbler, peach crisp, and as toppings on cake. And just in case you love peaches too, here’s my all-time favorite peach recipe!! It’s a tradition that we make and enjoy every fall.

Scrumptious Peach Pie

There’s a secret ingredient in my recipe. Can you spot it? 

3 lbs. or 6 c. ripe, fresh peaches, peeled and sliced

2 tbsp. lemon juice

1/2 tsp. almond extract

1/2 c. white sugar

1/3 c. cornstarch

1/2 tsp. ground nutmeg

1/4 tsp. salt

2 tbsp. milk + 1 tbsp. white sugar

Pastry for 2-crust pie

Preheat oven to 400 degrees. In large bowl, toss peaches with lemon juice and almond extract. (The almond extract is my secret ingredient, and it adds the perfect flavor. Trust me; you’ll love it!) In small bowl, combine sugar, cornstarch, nutmeg, and salt. Add mix to peaches and toss until well combined. Prepare pie crust. Fit into 10-inch pie plate. Poke various holes with fork tines. Pack peach mixture gently but firmly into pastry-lined plate so pie doesn’t sink as it cools. Roll out second pie crust an inch larger in diameter and place on top. Slice steam-release vents. Pinch both pastry edges together. Dip fingers in small amount of milk; pat over top crust. Top with sprinkled sugar. Place completed pie on rimmed baking sheet in middle rack of preheated oven. Bake for 55 mins. until well browned and peach filling bubbles. Remove to wire rack to cool. Prior to serving, top with premium vanilla bean ice cream. Relish the goodness!!

Some things you’ll need to make, transport, and store your pie:

10-inch pie plate. This one is super cute and will complement your pie perfectly.

Pie carrier. This clever, collapsible carrier will transport your pie safely to the party. You can also use it for deviled eggs, appetizers, and other desserts.

Pie keeper. Keep your pies fresher for longer in the fridge or freezer with this handy storage container.

Can I substitute frozen peaches for fresh in a pie?

With this recipe you absolutely can! You’ll just need 6 cups of them. No need to thaw. Prepare as instructed above.

Will This Peach Pie Be Runny?

Nope! If you follow the instructions above and add the cornstarch, your peach pie won’t be runny. It will be just right. Do bake it on a cookie sheet, though, as the juices will bubble over. As the pie cools, the juices will be the right consistency for you to enjoy your first slice–and the whole pie!

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This recipe is a keeper! I promise you’ll love it forever, so be sure to save it for future reference. Enjoy!