The Peach Pie Recipe From Pioneer Woman is a bit of summer paradise on your plate! A flaky butter crust is filled with a luscious sweet peach filling that pairs perfectly with vanilla ice cream.

In my opinion, the peach is the queen of summer fruits. Try them in these recipes, Cookie Bars, Grilled, and Cobblers this summer!

Do You Have To Peel Peaches For Pioneer Woman Peach Pie? What’s the easiest way?

You don’t always need to peel peaches for Pioneer Woman Peach Pie. The skins are edible, and they’ll add a nice rustic look to desserts, just remember to thoroughly wash the peaches before using them.

If you wish to peel your peaches, we recommend you blanch them using this method:

1. Cut a shallow “x” in the bottom of the fruit, then place it in boiling water for 30 seconds.
2. Immediately plunge the peach into ice water after removing it from boiling water. As a result, the skin will shrink up and start pulling away from the peach flesh.
3. Use your fingers or a paring knife to carefully peel off the peach skin beginning at the “X” cut in the bottom.
4. It should come off easily, though you may need to peel some stubborn spots with a paring knife (depending on the ripeness of your peach).

How to Pick and Prepare Peaches?

The perfect ripe peach is like delectable gold. Sweet, tender, and juicy! This peach pie will be all the more delicious if you use ripe peaches in the filling.

• Variety: Peaches come in a variety of colors and flavors. Their color ranges from white to dark reddish-orange and all taste great. Many are labeled freestone or clingstone because the flesh sticks to the pit. Peaches with freestone pits come away cleanly and easily from the tree.
• What to Look For: Look for firm peaches that give slightly under light pressure. They should be free of bruises, soft spots, and wrinkles. A ripe peach should also smell good.
• Ripen Peaches: It is not uncommon for stores and markets to sell slightly underripe peaches so that they will transport better and ripen in the store or at home. If all you can find are under-ripe peaches, choose the best ones you can find. Make sure they are blemish-free and peach-colored, not green. Place the peaches in a paper bag and leave them on your counter until ripe.
• Store: Until you are ready to use them, store all ripe peaches in the fridge.

Ingredients That You’ll Need:

• Pie Crusts: You can make your own or buy store-bought.
• Peaches: For the best results, use fresh in-season peaches.
• Sugar: Sweet white sugar.
• Brown Sugar: Adding a bit of caramel flavor to the pie filling.
• Flour: You only need all-purpose flour for this recipe.
• Cinnamon: This is a staple flavor that goes well with peaches.
• Nutmeg: Adds a nice flavor you’re sure to enjoy.
• Salt: It balances out all the flavors.
• Lemon Juice: It won’t flavor the peaches, but it keeps them from turning brown.
• Vanilla Extract: Actually makes the peaches taste even more peachy.
• Egg: For the egg wash, only the yolk is needed.
• Water: Mix this with the yolk of the egg.

How To Make Pioneer Woman Peach Pie Filling From Canned Peaches?

1. Drain the peaches, reserving the juice.
2. Add enough water to the reserved juice to make 1 cup of liquid.
3. According to how sweet the syrup was in which the peaches were canned, you may need to adjust the amount of sugar used. I would probably reduce the amount of sugar by about half.

How To Make Pioneer Woman Peach Pie Filling From Frozen Peaches?

1. Thaw peaches.
2. Drain peaches and reserve juice.
3. Make 1 cup of liquid by adding the reserved juice and water.
4. You can use frozen peaches that are sliced or cubed.

How To Make Pioneer Woman Peach Pie?

Homemade Crust

1. Mix flour, sugar, salt, and cubed butter in a stand mixer fitted with a paddle attachment. Mix until the butter resembles pea-sized crumbs.
2. Add water to the dough one tablespoon at a time until it forms a ball.
3. Divide the ball into two parts and shape each into a flat disk.
4. Refrigerate for 1 hour or overnight.

Making the Peach Pie

1. Preheat the oven to 425 degrees Fahrenheit.
2. After peeling and slicing the peaches, drain the juices from them in a colander for about 30 minutes.
3. In your pie pan, prepare your bottom pie crust while your peaches drain. Refrigerate until you’re ready to add your filling.
4. Whisk together the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt in a bowl. Add your peaches to a large bowl, and the dry ingredients on top, and toss to combine.
5. Add the lemon juice and vanilla extract and mix until combined. Transfer the filling to the prepared pie pan.
6. Lay the top crust over the pie and crimp the edges to seal.
7. Combine the egg yolk and water in a small bowl to make the egg wash. Using a pastry brush, brush it across the top of the pie crust. You can sprinkle granulated sugar on top of the egg wash if you’d like.
8. Using a sheet pan, place the prepared pie (to catch any juices that might run over) and bake for about 40-50 minutes, until the filling is bubbly and the bottom crust is golden brown. If the top crust is getting too dark, you can cover it with aluminum foil to prevent it from browning further.
9. Cool for at least 20 minutes before cutting to allow the filling to set. Serve with vanilla ice cream or whipped cream.

What Other Ways Can I Use Pioneer Woman Peach Pie Filling?

You can use frozen peach pie filling any way you would use canned peach pie filling. Here are some ideas:

• Serve it with ice cream
• Serve with pancakes, waffles, or French toast.
• You can use it to make crepes.
• Prepare a parfait with vanilla pudding or Greek yogurt and peach pie filling

How Do I Freeze Fresh Pioneer Woman Peach Pie Filling?

There are several ways to freeze Pioneer Woman Peach Pie filling:

• You can freeze it in a sealable freezer bag or a plastic freezer container.
• Alternatively, you can put the Pioneer Woman Peach Pie filling into a gallon freezer bag and place it inside the pie pan you will ultimately use.
• Turn the pie filling inside the bag so it fills the pie pan.
• While the pie filling is in the bag, freeze it.
• Once the pie filling is frozen, remove the bag from the pie plate and store it in the freezer.
• You can remove the filling from the bag and set it right inside the pie crust when you are ready to make a peach pie!

Why Is My Pioneer Woman Peach Pie Runny?

• Firstly, if your Pioneer Woman Peach Pie is still hot, it might be runny and it will set as it cools. If it’s still runny, either you used too much sugar or the fruit was too wet.
• A runny pie is caused by too much sugar, causing the fruit to weep more.
• If you are using frozen fruit, it should be thawed and drained well to prevent excess wetness (and a runny result).
• Make sure to mix the filling only right before putting it into the pie shell.
• The pie will become soggy and runny if it sits for any length of time before baking.

Recipe Tips

• Once you have peeled the peaches, dice them and let them drain for about 30 minutes so your filling won’t be too watery.
• You can tent the crust with foil if you feel it is getting too brown during the cooking process.
• There is no need to do a lattice if you do not want to. Just cover the Pioneer Woman Peach Pie with another crust layer. Make 6 1-inch slits for venting by pinching all around the ends.
• Drain frozen peaches thoroughly after they have thawed. For canned peaches, you will also need to drain them. If your filling appears too watery, add 1-2 teaspoons of cornstarch.

FAQ Section

Try More Recipes:

• Pioneer Woman Coconut Custard Pie
• Shepherd’s pie pioneer woman

Pioneer Woman Peach Pie Nutrition Facts

Amount Per Serving ( 1 Piece – 4.1 oz )

• Calories 261
• Total Fat 11.7g
• Saturated Fat 1.8g
• Sodium 316mg
• Total Carbohydrate 38.5g
• Dietary Fiber 0.9g
• Sugars 7.2g
• Protein 2.2g

Nutrition Facts Source: Source