You won’t be able to stop making this perfect peach pie all summer long

Unless it’s raining, once the weather is warm and summer officially begins, my friend Dawn and I text each other weekday mornings just before dawn. are we going to row Mine bay side or to her side? This is the daily question.

Depending on who’s in town, there might be 10 of us, or there might be just two. Either way, in just seconds, we plan a rendezvous for our morning paddlers, and we’re on our boards as the sun rises.

The pace of getting out of bed and getting out of bed changes fast and sometimes excited as soon as I step outside and head to the beach. I began to feel calm, a humble sense of gratitude as I rowed to meet everyone on my own. The beauty of the sunrise and the quiet sound of the paddle moving through the water became a meditation. In the midst of swan diving and mullet jumping, it’s not unusual to see dolphins surfacing – a sight that amazes me every time.

The houses form an L-shape along the length of the bay where I live – one facing south, one facing east. The L’s legs join at a rocky point, and as I leave for Dawn’s side, I paddle out of my house with the shoreline to my left. Turn left around the point and head north to meet my fellow rowers. Depending on which way the wind is blowing, one side or the other is usually noticeably quieter.

Once we’ve been on our boards for a while and are fully awake, we inevitably start sharing and laughing about things that happened the day before. Sooner or later, we move on to what we each ate for dinner. Oftentimes, the recipe we all want to try—and this peach pie—is shared. it’s the perfect when you have perfect Peaches, and we get a lot of high-quality peaches here in the summer.

Other than the ingredients needed to make cornbread and we have evening sunset drinking options on hand, we live on fresh summer produce provided by local farmers markets and our neighbors who share from their own gardens.

I’m talking yellow squash, sweet corn, sliced ​​tomatoes, peas, cornbread, spiced cucumbers, and a few sweet treats. I don’t know anyone here who wouldn’t consider that (or something similar) the best summer dinner.

And this peach pie perfectly complements the lighter fare we enjoy this time of year. The fresh fruit is minimally enhanced with a slightly sweetened, slightly thicker filling made with the peaches themselves. It should be called Naked Peach Pie because the peaches are left unbaked, just au naturel.

When we heard about this pie while paddling that day our mouths were all watering. My friend who shared the recipe had stopped at a farmers market on the way from Birmingham, where she had a slice in the small, now closed cafe attached to the market. The recipe was printed on cards next to the basket of peaches.

The only thing I added was a teaspoon (or tablespoon) of the liqueur to the filling. Because it weighs down the flavor and makes it taste more complex, I highly recommend keeping it in the recipe. She used brandy or some sort of peach liqueur in hers, but I had a bottle of Cointreau and used it instead. I have used Grand Marnier on other occasions and you can also use any alcoholic drink you like and it comes in handy.

I make this pie as soon as the peaches are good enough for it. Once they start hitting the markets, I buy one by one, patiently trying them out. I wait for the arrival of really good people, which is almost always early – to mid-June just as the blueberries on the berry bushes begin to ripen.

The Gulf Coast is hot and humid, so this cold and fresh peach pie is just what you want at the end of a snack or with a cup of coffee or tea. Relaxed and simple, it’s summer in dessert.

The taste of this pie is amazing, and it doesn’t take long to make. The only time consuming part is peeling and slicing fresh peaches, but at this time of year there’s usually someone who wouldn’t mind helping me. I also like the fact that I can pre-bak the pie crust in the toaster oven, so I don’t have to heat the whole house.

Just as long as the peaches are perfect, this pie is synonymous with the blissful, calm, serene, and fleeting moments of summer. it’s a So refreshing and So Mild. The only thing you might want to add is a little whipped cream or a spoonful of ice cream.

Every year, I think I’d be smart and freeze some of these glorious summer peaches, but I never did. Instead, I just enjoy it while it lasts. Like summer days, returning friends and surfing in the morning – enjoy it as long as it lasts.

the ingredients:


More than anything else, you need the perfect peaches for this recipe. It should be soft, tree-ripened and sweet. I think the best summer peaches come from Georgia, South Carolina or Texas, but I don’t pretend to know everything.

You should be able to smell the peaches, but they shouldn’t smell so strong that they’re about to “grow,” which means they’re overripe and about to rot.

thickener / starch

You can use good old cornstarch for this pie, but feel free to use arrowroot or tapioca (cassava) starch. If you are using tapioca starch, use twice as much cornstarch or arrowroot.


If you have a homemade pie crust that has a neutral taste and you want to make one for this pie, feel free to do so. But also feel free to use a regular store-bought frozen crust.

Don’t use an overly flavored crust like graham’s crust, but anything plain is okay.

The only thing that is a must? Bake the crust in advance and let it cool.


5 cups peaches, peeled and sliced, plus

1 extra cup of fresh, peeled and sliced ​​peaches (for the filling)

2/3 cup sugar or equivalent preferred sweetener

2/3 cup water

2 tablespoons cornstarch or arrowroot

1-2 tablespoons Cointreau, Grand Marnier or peach liqueur

1 pre-baked pie crust, refrigerated


  1. In a blender or food processor, blend 1 cup prunes with 2/3 cup water. Mix until completely smooth. Add more water to the blended peaches to measure one and a half cups.
  2. Mix sugar and starch. In a saucepan, pour 1 1/2 cups of the blended peaches and water, then add the sugar and starch together.
  3. Cook and stir over medium-low heat until thick and bubbling. Keep boiling for two more minutes.
  4. Remove from the fire and stir in the liqueur.
  5. Leave to cool for 10 minutes without stirring.
  6. Spread 1/4 cup of the filling on the bottom and sides of the pie crust.
  7. Put half of the peach slices in the pie crust.
  8. Spread half of the filling on the peaches.
  9. Place the remaining half of the peach on top.
  10. Spread the remaining filling over the peaches, making sure it is all covered. Refrigerate for at least two hours.
  11. Served with fresh whipped cream or ice cream.

Salon Food writes about the things we think you’ll love. Salon has affiliate partnerships, so we may get a share of the proceeds from your purchase.

Read more

about this subject

Leave a Comment

Your email address will not be published. Required fields are marked *