When summer peaches are perfectly ripe and you’re looking for a no-fuss way to turn them into something sweet and special, this Rustic Peach Pie will hit the spot.
It’s the kind of dessert that feels like home—golden, juicy, and just the right amount of messy in the best way.
You don’t need any fancy tools or pie-making skills here, just a few simple ingredients and about an hour.
The crust bakes up buttery and crisp around edges of warm, syrupy peaches, and it’s just the thing to enjoy after a cookout or with a scoop of ice cream on a porch swing. If you’ve got fresh peaches on hand, this is one of the easiest ways to make the most of them. Top a slice with homemade whipped cream and you have a perfect summer dessert.
The pie crust is from Ree Drummond and her Pioneer Woman Cooks cookbook. It is the best pie crust I have ever made or tasted. Matter of fact it has been the only pie crust I have use since I found the recipe.
Recipe Ingredients
- 9-inch pie crust (homemade or store bought)
- 2½ to 3 cups sliced peaches
- ½ cup of granulated sugar
- 1 tablespoon lemon juice
- ¼ cup all purpose flour
- 2 tablespoon butter
Step by step recipe Directions
Step 1: Preheat the oven and prepare your pie crust.
If using a homemade Pie Crust: On a large piece of parchment paper roll out the pie crust until it is about a 10 inched round. Pick the parchment paper up by two corners and transfer it to a cookie sheet with a low edge. Set aside. (See the recipe card for directions if using a store bought pie crust)
Step 2: In a large bowl measure the lemon juice or mix the Fruit Fresh with water.
Step 3: Peel, pit and slice the peaches into the bowl occasionally tossing the fruit to cover with the lemon juice or Fruit Fresh to prevent browning.
Step 4: Mix the ½ cup of granulated sugar with the flour using a whisk. Whisk until there are no large lumps of flour.
Step 5: Add the flour and sugar mixture to the bowl of sliced peaches. Gently fold the sliced peaches with the flour and sugar mixture until the flour is moistened and combined evenly with the fruit.
Step 6: Pour or spoon the peach mixture into the center of the pie crust.
Step 7: Quickly fold the edges of the pie crust over the peach pie filling, trapping the filling in the center of the pie crust.
If the crust cracks near a fold pinch the dough together to prevent leakage while baking.
Step 8: Dot the top of the peach filling with the butter.
Step 9: Sprinkle the remaining 2 tablespoons of granulated sugar over the edges of the pie crust.
Step 10: Bake the peach pie in the preheated oven for 30 to 35 minutes or until the pie crust is a light golden brown.
Step 11: Remove the baked pie from the oven and allow the pie to cool completely before serving.
Serve the peach pie with whipped cream, vanilla ice cream or a dollop of crème fraiche.
More Tips for filling a rustic or Galette pie.
When I make a rustic style pie I take the pie crust and roll it out on top of a piece of parchment paper and then transferred it to a cookie sheet before filling the crust.
It is so much easier to roll your dough out on the parchment paper and just lift the pie crust, parchment paper and all onto a cookie sheet then it is to put the parchment paper down onto the cookie sheet, roll the dough out on the counter and try to pry it off the counter, and get it on top of the parchment paper on the cookie sheet with out it tearing.
When filling the pie crust you really need to move fast because the filling juices start to move out towards the edges of your pie crust.
Start folding the edges in, over and around the pie crust trapping the filling inside. Pinch any tears or your filling will leak out while it is baking.
Recipe Expert Tips
- How to keep cut peaches from browning? Lemon juice works very well to prevent peaches from browning but it will also add a slight lemony flavor to the pie filling. Fruit Fresh does not chance the flavor of the pie filling but it is sometimes hard to find.
- Parchment paper: Baking the pie on a sheet of parchment paper with prevent the pie crust from over cooking on the bottom.
- Baking sheet or cookie sheet: Use a cookie sheet with no edge or a very small edge to bake this pie. High edged pans will prevent the pie crust from browning evenly.
More pie recipes
Rustic Peach Pie
Ingredients
- 1 9-inch pie crust
- 1 tablespoon lemon juice or Fruit Fresh fruit protector
- 2½ cups sliced peaches
- ½ cup granulated sugar (plus 2 tablespoons)
- ¼ cup all-purpose unbleached flour
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 375 F. degrees.
If using a homemade Pie Crust
- On a large piece of parchment paper roll out the pie crust until it is about a 10 inched round. Pick the parchment paper up by two corners and transfer it to a cookie sheet with a low edge. Set aside.
If using a flat Premade Store Bought Pie Crust
- Remove the pie crust from the refrigerator. Unroll or open the pie crust and flatten it on the parchment paper it come in.
- Pinch any pieces of the pie dough together if it has torn. Flatten it out into a circle using you hands.
- Transfer the sheet of pie crust to a fresh piece of parchment paper and place on a cookie sheet with a low edge. Set aside while making the pie filling.
Mix the peach pie filling
- In a large bowl measure the lemon juice or mix the Fruit Fresh with water.
- Peel, pit and slice the peaches into the bowl occasionally tossing the fruit to cover with the lemon juice or Fruit Fresh to prevent browning.
- Mix the ½ cup of granulated sugar with the flour using a whisk. Whisk until there are no large lumps of flour.
- Add the flour and sugar mixture to the bowl of sliced peaches. Gently fold the peaches with the flour mixture until the flour is moistened and combined evenly with the fruit.
- Pour or spoon the peach mixture into the center of the pie crust.
- Quickly fold the edges of the pie crust over the peach pie filling, trapping the filling in the center of the pie crust.
- If the crust cracks near a fold pinch the dough together to prevent leakage while baking.
- Dot the top of the peach filling with the butter.
- Sprinkle the remaining 2 tablespoons of granulated sugar over the edges of the pie crust.
- Bake the peach pie in the preheated oven for 30 to 35 minutes or until the pie crust is a light golden brown.
- Remove the baked pie from the oven and allow the pie to cool completely before serving.
Video
Recipe Expert Tips
- How to keep cut peaches from browning? Lemon juice works very well to prevent peaches from browning but it will also add a slight lemony flavor to the pie filling. Fruit Fresh does not chance the flavor of the pie filling but it is sometimes hard to find.
- Parchment paper: Baking the pie on a sheet of parchment paper with prevent the pie crust from over cooking on the bottom.
- Baking sheet or cookie sheet: Use a cookie sheet with no edge or a very small edge to bake this pie. High edged pans will prevent the pie crust from browning evenly.
Single cup coffee brewer
I tried making this and I cant believe at how easy it is and how fast I could get the ingredient in the grocery. Thank you so much for sharing. Kudos!
Joanna
That looks lovely! My farmers market is full of peaches right now, so this would be a perfect way to use them.
HollyCraft Originals
I am going to try this for sure!