In remembrance of 90210.
Back in the 90’s, I was a massive Beverly Hills 90210 fan. I used to have a massive crush on the character Brandon Walsh who worked in a place called the Peach Pit. With a name like that, the Peach Pit served lots of different pies with their speciality being Peach Pie. So when we went to the markets and bought a bunch of peaches, what better way to use them up (other than in fruit salad) than by making homemade Peach Pie.
While I was making this, my mind was taken back to the 90’s and the show that helped educate me on all things teen during a time I too was a teenager struggling with the usual issues – friends, boyfriends and a social life. If you look through my DVD collection you’ll find the complete box set of DVDs of Beverly Hills 90210. Please don’t judge me for this!
Peach Pie is a traditional American dessert. I made this pie with fresh peaches and while putting it together, I had two American workawayers (Casey & Sarah) staying with us comment that they only ever had it with tinned peaches, not fresh. I definitely surprised them as they said this pie tasted better than what they’ve ever had. All because of using a fresh ingredient. That doesn’t mean it won’t be good if you use tinned peaches as it will be… just not quite as nice.
Want another delicious recipe?
If you like this recipe, you’ll also love others available here. From pastas to risottos, cookies to desserts, and bliss balls to gluten-free options with everything in between. There is truly something here for everyone. I have developed this website to provide family-friendly recipes where I maximise both fresh produce while minimising cost.
Peach Pie
Ingredients
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 4.5 cups fresh peaches, peeled & sliced
- 2 sheets Sweet Shortcrust Pastry
- 3 tablespoons cornflour
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 2 teaspoons lemon juice
- 2 tablespoon butter
Instructions
- Heat oven to 175 degrees celsius.
- In a large bowl, combine sugars with peaches and toss gently. Cover and let stand for 1 hour.
- Line a pie plate with bottom pastry. Trim edges evenly then set aside.
- Separate the juice from the peaches.
- In a small saucepan, combine the cornflour, nutmeg & cinnamon. Gradually stir in reserved juice. Bring to a boil then cook and stir for 2 minutes or until thickened. Remove from the heat and stir in lemon juice and butter.
- Gently fold in peaches. Pour into crust.
- Roll out remaining pastry to make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.
Notes
- If you don't have fresh peaches, you can use tinned peaches instead. The result will still be lovely but using fresh peaches is still nicer in terms of texture with the flavour more mellow.
- Serve with ice cream and/or fresh whipped cream.