There’s something magical about Marie Callender’s fresh peach pie that captures summer’s essence in every bite. We’ve recreated this beloved classic using juicy ripe peaches and a flaky buttery crust to bring that restaurant favorite straight to your kitchen.
It’s the perfect way to celebrate peak peach season and it’s easier than you think. We’ll guide you through simple steps so you can enjoy this crowd-pleasing treat that combines nostalgia with fresh homemade goodness.
Ingredients
In our recreation of Marie Callender’s Fresh Peach Pie Recipe, we gather simple, high-quality ingredients that capture the essence of ripe peaches and a flaky crust. Below, we list them in the order they are used, starting with the crust preparation followed by the filling, with precise measurements and prep notes for effortless baking.
Crust Ingredients
- 2 ½ cups all-purpose flour: Sifted, to ensure a light and airy base for our flaky crust.
- 1 teaspoon salt: For enhancing the flavor and balancing the dough’s texture.
- 1 cup unsalted butter: Chilled and cubed, to create those signature buttery layers.
- 6-8 tablespoons ice water: Added gradually, to bind the dough without making it sticky.
Filling Ingredients
- 6 cups fresh peaches: Ripe and peeled, sliced into ½-inch wedges for the juiciest, sun-kissed flavor that defines this classic dessert.
- ¾ cup granulated sugar: To sweeten the peaches naturally and draw out their vibrant juices.
- ¼ cup cornstarch: For thickening the filling to a glossy, perfect consistency.
- 1 tablespoon lemon juice: Freshly squeezed, to add a zesty brightness that prevents browning.
- ½ teaspoon ground cinnamon: For a warm, aromatic spice that complements the peaches’ natural sweetness.
- 2 tablespoons unsalted butter: Cut into small pieces, to dot the top of the filling for extra richness.
- 1 egg: Beaten, for an egg wash that gives the crust a golden, irresistible sheen.
This selection ensures our pie remains crowd-pleasing and true to the nostalgic vibe of peak peach season, using only the best for an authentic home-cooked treat.
Equipment Needed
To seamlessly transition from our carefully selected ingredients, we gather the right tools to craft Marie Callender’s fresh peach pie with precision and ease. Having the proper equipment ensures our pie dough rolls out flawlessly and our peaches bake to a juicy perfection, making the process efficient and enjoyable for home bakers.
Here is a detailed list of the essential equipment, organized by the stages of preparation and baking:
- Mixing Bowls: We recommend two medium-sized stainless steel or glass bowls—one for combining the dry ingredients for the crust and another for the peach filling to avoid cross-contamination.
- Measuring Cups and Spoons: A set of standard measuring cups (for dry and liquid) and spoons for accurate measurements of flour, sugar, and other ingredients, ensuring our pie turns out consistent every time.
- Rolling Pin: A sturdy wooden or silicone rolling pin to roll out the pie dough evenly, creating that signature flaky crust we love in Marie Callender’s fresh peach pie.
- Pie Dish: A 9-inch glass or ceramic pie dish for baking, as it conducts heat evenly and allows us to achieve a golden-brown finish on our pie.
- Peeler and Paring Knife: A vegetable peeler for removing the skins from fresh peaches and a sharp paring knife for slicing them precisely, highlighting the ripe, juicy essence of the fruit.
- Pastry Brush: Ideal for applying the egg wash to the crust, giving it a glossy, professional look that elevates our homemade version of this classic dessert.
- Baking Sheet: Place this under the pie dish in the oven to catch any drips, preventing messes and ensuring even baking for a perfectly textured pie.
- Oven: A standard preheated oven set to 425°F for the initial bake, then reduced to 375°F, which is crucial for achieving the ideal balance of a crisp crust and tender filling.
With these tools at hand, we’re fully equipped to move forward and create a pie that captures the nostalgic charm of Marie Callender’s fresh peach pie right in our own kitchen.
Instructions
Now that we have gathered our high-quality ingredients and essential tools, we guide you through crafting Marie Callender’s Fresh Peach Pie with simple step-by-step directions for a flaky crust and vibrant filling.
Prepare the Peaches
Start by selecting ripe peaches as the star of our pie to capture that authentic Marie Callender’s flavor. Begin with 6 to 8 medium fresh peaches (about 2 pounds total) washed under cool water. Use a sharp paring knife to carefully slice an X at the bottom of each peach then blanch them in a pot of boiling water for 30 to 60 seconds until the skins loosen. Immediately transfer the peaches to a bowl of ice water to stop the cooking process and make peeling effortless. Once cooled peel off the skins to expose the vibrant golden flesh then halve each peach pit and remove the stones. Slice the peeled peaches into 1/4-inch thick wedges yielding about 6 cups to ensure a juicy filling that bursts with summer sweetness.
Make the Pie Crust
We begin our pie by creating a buttery flaky crust that echoes Marie Callender’s signature texture. In a large mixing bowl combine 2 1/2 cups all-purpose flour and 1 teaspoon salt then cut in 1 cup (2 sticks) cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces. Gradually add 6 to 8 tablespoons ice water one tablespoon at a time mixing with a fork until the dough just comes together without overworking it to maintain tenderness. Divide the dough into two equal portions shape each into a disc wrap in plastic wrap and chill in the refrigerator for at least 1 hour. This step ensures our crust bakes up golden and shatteringly crisp for the perfect base.
Prepare the Filling
With our peaches ready we mix a simple yet flavorful filling to bring out the essence of Marie Callender’s Fresh Peach Pie. In a large bowl gently toss the 6 cups sliced peaches with 3/4 cup granulated sugar 3 tablespoons cornstarch 1 tablespoon lemon juice and 1/2 teaspoon ground cinnamon until the peaches glisten with a glossy coating. Let the mixture sit for 10 to 15 minutes to draw out the natural juices creating a syrupy blend that enhances the fragrant sweetness of the fruit. Stir in 2 tablespoons unsalted butter cut into small pieces for added richness ensuring every bite delivers a warm comforting aroma.
Assemble the Pie
Now we assemble the pie to layer flavors and textures just like in Marie Callender’s classic recipe. On a lightly floured surface roll out one chilled dough disc into a 12-inch circle about 1/8-inch thick and fit it into a 9-inch pie dish pressing it gently against the sides and trimming any excess. Pour the prepared peach filling into the crust letting the juices settle for an even distribution. Roll out the second dough disc and cut it into strips or leave it whole for a lattice or full top then place it over the filling. Crimp the edges to seal trim any overhang and brush the top with a beaten egg (from 1 large egg) for a shiny golden finish. Use a sharp knife to cut vents in the top crust if not using a lattice to allow steam to escape ensuring a pie that bakes evenly and holds its shape.
Bake the Pie
Finally we bake our pie to achieve that irresistible Marie Callender’s warmth and aroma. Preheat your oven to 425°F and place the assembled pie on a baking sheet to catch any drips. Bake on the middle rack for 15 minutes then reduce the temperature to 375°F and continue baking for 40 to 50 minutes until the crust is deeply golden and the filling bubbles thickly through the vents. To test doneness insert a knife into the center—the peaches should be tender yet not mushy. Allow the pie to cool on a wire rack for at least 2 hours before slicing to let the filling set into a luscious jammy consistency that makes every slice picture-perfect.
Make-Ahead Instructions
To streamline our preparation of Marie Callender’s Fresh Peach Pie and ensure a seamless baking experience, we can tackle key components ahead of time. This approach allows us to preserve the pie’s fresh flavors and flaky crust while saving time on the day of serving.
Preparing the Crust Dough in Advance
We recommend making the pie crust dough up to 2 days ahead for optimal freshness. Start by following the earlier steps to combine all-purpose flour, salt, unsalted butter, and ice water into a dough. Once mixed, wrap it tightly in plastic wrap and refrigerate it. This resting period enhances the dough’s texture, making it easier to roll out later. Pro tip: If we need to store it longer, freeze the wrapped dough for up to 3 months—just thaw it overnight in the refrigerator before use.
Prepping the Peach Filling Ahead
For the filling, we can blanch and slice the fresh peaches a day in advance to capture their summery sweetness without last-minute hassle. Prepare the peaches as outlined in the previous steps, then toss them with granulated sugar, cornstarch, lemon juice, and ground cinnamon in a bowl. Transfer the mixture to an airtight container and refrigerate it. This not only infuses the flavors but also helps the juices thicken naturally. Important: Use ripe peaches for the best results, as they maintain their vibrant taste and texture for up to 24 hours when chilled.
Assembling the Pie in Advance
If we’re planning ahead for a gathering, we can fully assemble the pie up to 24 hours before baking. After preparing the crust and filling, roll out the dough, fill the pie dish, add the top crust, and apply the egg wash as per the step-by-step instructions. Cover the assembled pie loosely with plastic wrap and refrigerate it. This method keeps the crust from becoming soggy while allowing flavors to meld. When ready to bake, simply remove it from the fridge and proceed with baking at the specified oven temperature.
Storage and Reheating Guidelines
Proper storage is key to maintaining the pie’s golden crust and juicy filling. Below, we outline recommended storage times and methods in a table for quick reference:
| Component | Storage Method | Duration | Notes |
|---|---|---|---|
| Crust Dough | Refrigerate wrapped in plastic | Up to 2 days | Thaw in fridge if frozen |
| Peach Filling | Refrigerate in airtight container | Up to 1 day | Stir before using to redistribute juices |
| Assembled Pie | Refrigerate loosely covered | Up to 24 hours | Bake directly from fridge |
| Baked Pie | Cool completely then cover | Up to 3 days in fridge, 2 months frozen | Reheat at 350°F for 15-20 minutes if needed |
By following these make-ahead strategies, we ensure our Marie Callender’s Fresh Peach Pie remains a crowd-pleasing treat with minimal effort on the day.
Conclusion
We’ve shared the essentials to recreate Marie Callender’s fresh peach pie in your kitchen, turning simple ingredients into a summer favorite. It’s rewarding to bake something that brings back those nostalgic flavors and gathers loved ones around the table.
Now it’s your turn—whip up this pie and savor the joy of homemade perfection. We’re confident it’ll become a staple in your recipe collection.
Frequently Asked Questions
What is Marie Callender’s fresh peach pie?
Marie Callender’s fresh peach pie is a classic summer dessert that captures the essence of ripe peaches in a flaky crust. It’s a nostalgic treat perfect for home cooks, featuring juicy peaches, simple spices, and a golden baked finish that evokes warm memories.
What ingredients are needed for the pie?
You’ll need high-quality ingredients for the crust: all-purpose flour, salt, unsalted butter, and ice water. For the filling: fresh peaches, granulated sugar, cornstarch, lemon juice, ground cinnamon, unsalted butter, and an egg for the wash. These ensure an authentic, delicious result with minimal extras.
What equipment is required to make the pie?
Essential tools include mixing bowls, measuring cups and spoons, a rolling pin, pie dish, peeler and paring knife, pastry brush, baking sheet, and an oven. Having these on hand makes the process smooth and helps achieve a perfectly baked pie without complications.
How do I prepare the peach pie step by step?
Start by blanching and slicing fresh peaches for the filling. Make the flaky crust by mixing flour, salt, butter, and water. Combine filling ingredients, assemble in the crust, add an egg wash, and bake at the recommended temperature until golden and bubbling. It takes about 1-2 hours total.
Can I make parts of the pie ahead of time?
Yes, prepare the crust dough up to 2 days in advance and refrigerate or freeze it. The peach filling can be made a day ahead and stored in the fridge. You can even assemble the full pie and refrigerate it for up to 24 hours before baking, saving time on serving day.
How should I store and reheat the pie?
Store baked pie in the fridge for up to 3 days in an airtight container. For reheating, warm slices in a 350°F oven for 10-15 minutes to restore crispness. Avoid microwaving to prevent a soggy crust, and let it cool slightly before serving for the best texture.
Why is this pie perfect for summer?
This pie highlights peak-season peaches, offering a fresh, juicy filling that embodies summer’s vibrancy. It’s easy to make at home, crowd-pleasing, and pairs well with ice cream for warm-weather gatherings, making it a nostalgic favorite for seasonal celebrations.