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fresh michigan peach pie

(3 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

My husband got these great tasting Michigan Peaches from the local Farmers market. They were so tender, juicy and sweet, & full of flavor. He bought some 4 different times, then went back a final time and bought enough to make a peach pie. I would have much preferred to make a cobbler, but he wanted the pie. They are so good that once you bite into the juicy flesh of one you just can't stop eating them. A great summertime Dessert Treat, it disappeared in no time. He loved it and said it has so much more flavor than the canned variety. I would tend to agree. Hope you give this recipe a try.

(3 ratings)
yield serving(s)
prep time 35 Min
cook time 55 Min
method Bake

Ingredients For fresh michigan peach pie

  • 10-11 md
    fresh peaches
  • 3 Tbsp
    lemon juice
  • 6 Tbsp
    all purpose flour
  • 1 c
    granulated sugar
  • 1/2 c
    zero calorie sweetner
  • 1/2 tsp
    cinnamon
  • 1 tsp
    nutmeg
  • 1/4 tsp
    salt
  • 2 tsp
    vanilla bean paste
  • 1 tsp
    almond extract
  • 6 Tbsp
    butter, divided in half
  • 1 lg
    egg +1 tablespoon water
  • 1 1/2 Tbsp
    decorators white sugar, optional
  • 1 pkg
    15 ounce refrigerated double roll pie crust, or make your own

How To Make fresh michigan peach pie

  • 1
    You will need tender ripe peaches to make this pie, I used about 11. Peel with a sharp knife or the skin (outer peel) may be removed by using the tip of a sharp knife. Remove Pie crust from fridge and allow to come to room temperature. PREHEAT OVEN TO 425 DEGREES F.
  • 2
    Once peeled, add them to a large bowl, and slice into medium thin slices. Add lemon juice, then stir to blend together.
  • 3
    Add peaches to a medium size sauce pan.
  • 4
    Next add the sugar, flour salt, nutmeg and Splenda to a small bowl, and stir to blend together.
  • 5
    Pour sugar mixture over the sliced peaches and stir..
  • 6
    Place over medium high heat and continue to stir until mixture begins to come to a simmer & thicken, & Peaches are firm but not mushy.
  • 7
    Remove from heat, add in both extracts, and 3 tablespoons of butter, continue to stir, until butter melts. Set aside to cool at least 10 minutes. While filling cools, unroll pie crust and position into deep dish pie plate, allowing the edge to hang over the top of the rim of plate.
  • 8
    Pour in peach pie filling and dot with remaining butter. Then unroll second crust, and position over top of filling. Overlap top crust to the top of the bottom crust. Then pinch to seal the two crusts together.
  • 9
    Add egg to a small cup with one tablespoon water, and beat together till blended, then brush egg mixture over top of crust and sprinkle with decorators sugar. Place pie on shallow pan or cookie sheet to catch any potential drips, then place in preheated 425 degree F. oven and bake for 15 minutes, then LOWER TEMPERATURE TO 350 DEGREES F, AND CONTINUE TO BAKE FOR 30-35 MINUTES OR UNTIL CRUST IS GOLDEN BROWN. Remove from oven and allow to cool before serving.
  • 10
    This is all that was left. But it too is long gone. I suppose it is time to make another peach pie. smile
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