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rustic peach pie

Rustic Peach Pie

This rustic peach pie is made with fresh New Jersey peaches.
Course Dessert
Cuisine American


  • 5-6 peaches based on size
  • 1/3 cup sugar
  • 1/4 cup flour all-purpose
  • 1 tsp salt
  • 1 tbsp Demerara sugar
  • 1 pie crust pre-made


  • Preheat oven to 400 degrees F.
  • Peel and slice the peaches and put in a deep bowl. Add the sugar, flour, and salt and mix. Save the Demerara sugar for later.
  • Place the pie crust flat along the bottom of a nine-inch pie pan with the edges sticking up.
  • Pour in the peach mixture and fold the sides of the crust over the peach filing, leaving an uncovered hole in the center of the pie.
  • Bake for 20 minutes, then sprinkle the top with the Demerara sugar. Return to the oven and bake for an additional 20-25 minutes.
  • Remove from the oven and let cool.


Most peach pie recipes use much more sugar. I cut it back to 1/3 cup so the pie would celebrate the peaches. It really doesn’t need more.
You can also make this without a pie pan. Put the pie dough onto a baking sheet covered in parchment paper. Fold the sides over to create the shape of the pie.
I used a store-bought pie crust because I couldn’t be bothered making it from scratch. I looked for one that had the fewest ingredients. Instead of a brand name, the most natural I found was my local supermarket brand.
Keyword peaches, pie