Fresh peach pie with a dollop of homemade whipped cream is the perfect sweet treat for summer. This unique pie recipe features a peach glaze filling combined fresh raw sliced peaches, all nestled in a buttery and flaky scratch-made pie crust.
You will need a baked and cooled 9-inch pie shell. Try my buttery Pie Crust 101 Tutorial for a delicious flakey pie. Peel and slice 4-5 peaches. Approximately 3-4 cups. 4 cups if you are making a deep-dish pie. Make sure the pie shell is completely cooled. Set aside.
In a medium-sized saucepan add 1 cup of mashed peaches and water. In a small bowl mix the sugar and cornstarch together. Stir in mashed peach and water mixture. Bring to a boil over medium heat. The sauce will thicken up and be a nice thick glaze.
Remove from heat and add the lemon juice, almond extract, salt, and butter. Stir until the butter is melted and then let the mixture cool while preparing peaches.
Peel and slice the peaches. Arrange the sliced peaches in the bottom of the cooked and cooled pie crust.
Pour the peach glaze over the top. Gently shake the pie a bit to help the glaze settle between the peaches a bit. Chill in the refrigerator for 3-4 hours or until chilled and firm.