The Art of Summer Celebration… and Fresh Peach Pie (with recipe)!

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July 02, 2025

Some recipes are more than just something you whip up in the kitchen. They’re woven into your memories—the kind of thing that makes you smile before you even take the first bite.

That’s exactly how I feel about fresh peach pie.

When I think about summer, I think about warm days, salty breezes, catching up with friends, family celebrations, and tables filled with favorites. But the one thing I look forward to most? A slice of cold peach pie made just the way I remember it. Fresh peaches, just a little sweet, with that soft crunch that tells you they’re perfectly ripe. A creamy filling, homemade whipped cream, and a pie crust that holds it all together like the memory itself.

This isn’t just dessert—it’s a Texas summer tradition.

Melissa's Fresh Peach Pie with Homemade Vanilla Bean Whipped Cream

Years ago, I bought this pie more times than I can count from a local spot that has since closed its doors. When they shut down, I was thrilled to finally get the recipe—and I’ve been sharing it ever since, because this pie tastes like summertime. It brings back memories of laughter in the kitchen, second helpings served with smiles, and those easy summer nights where no one’s in a hurry to go home.

You start with two cups of peeled, sliced fresh peaches, lightly sugared and chilled overnight. While they rest, you bake and cool a deep 9-inch pie shell. Then comes the filling—a blend of sugar, flour, and half & half, simmered gently until it thickens and coats the back of a spoon. I like to stir in vanilla bean paste instead of extract for that extra rich flavor. Once that’s poured into the shell and cooled, you spoon those gorgeous peaches right on top, finish it with a generous layer of whipped cream (the real kind, please!), and let it chill until ready to serve.

It’s as beautiful as it is delicious—and the kind of dish you bring out for a holiday weekend, a family gathering, or just a warm summer evening on the patio with friends.

Celebrate the Season

With July 4th right around the corner, it feels like the perfect time to slow down and savor the simple things—food made with love, laughter shared over the table, and the joy of making something from scratch that people will remember.

We spend so much of the year rushing around, but summer invites us to linger. To gather, to taste, and to toast the season with something homemade. So if you’re hosting family and friends or showing up to a gathering with something special to share, I hope this recipe finds its way to your table and your traditions. Trust me, your friends and family will thank you!  

If you’d like the recipe for homemade whipped cream (because yes—it makes all the difference), I've included it below. I’m always happy to share a good recipe.

And if you’re looking for the freshest peaches - you can beat getting them straight from the trees. My best friend and I used to make an annual summer trek to Efurd Orchards in Pittsburg, Texas—it was always worth the drive.

Where to Find Fresh Peaches in Texas Hill Country

You can explore this list of Texas peach orchards to find one nearer you: https://www.texaspeaches.com/orchards.

Bonus Treat

Happy 4th, friends. Here’s to summer memories and the sweet taste of freedom and the summer season!

🍑 Fresh Peach Pie That Tastes Like Summertime

This pie is sunshine on a plate. With fresh, slightly crunchy peaches and a smooth, creamy filling, it’s everything I love about summer—simple, nostalgic, and made to share.

🧡 No canned filling. No shortcuts. Just real ingredients and a whole lot of love.

Ingredients

• 2 cups fresh peaches, peeled and sliced

• 1 cup granulated sugar

• 2 cups half and half (or Embé organic coconut milk)

• 2 heaping tablespoons flour

• 2 teaspoons vanilla bean paste (I always use vanilla bean paste—worth it!)

• 1 pre-baked 9” deep dish pie crust

  Note: A traditional pie crust works, but it can get soggy. I prefer homemade shortbread crust for better texture and flavor.

• Real whipped cream (homemade is best! - recipe below), for topping

• Fresh sliced peaches for garnish

  
  

Instructions:

1. Prep the Peaches: Toss the sliced peaches with a little sugar and refrigerate overnight. This helps keep them firm and flavorful—no slimy peaches here!

2. Bake Your Crust: Fully bake a 9" deep dish pie shell and let it cool completely.(For best results, use a shortbread crust below—it holds up beautifully under the creamy filling.)

3. Make the Filling: In a saucepan, combine the sugar, half and half, and flour. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon. It will look like a good cream gravy.😋Remove from heat and stir in the vanilla bean paste.

4. Assemble the Pie: Pour the warm filling into the cooled pie crust. Drain the peaches and gently layer them over the filling. Top generously with real whipped cream. Garnish with wedges sliced from a fresh peach.

Chill & Serve: Refrigerate the pie until set and fully chilled. Slice, serve, and enjoy the sweet taste of summer.

My Shortbread Pie Crust

Ingredients:

• 2½ cups all-purpose flour

• 2 tablespoons sugar

• 1 teaspoon kosher salt

• 1 cup (2 sticks) unsalted butter, frozen and grated

• ¼ cup solid organic coconut oil - virgin, cold-pressed (look in the grocery aisle near the shortening)

• 2–3 tablespoons ice water (just enough to bring it together)

Instructions:

1. In a food processor (or using your hands), combine the flour, sugar, and salt.

2. Add the grated butter and pulse just until the mixture resembles coarse meal.

3. Transfer mixture to a medium bowl—don’t use the food processor for the next part.

4. Add the coconut oil. Using your hands or a pastry cutter, blend until the texture is like coarse crumbs and the butter chunks are about the size of peas.

5. Drizzle in ice water, 1 tablespoon at a time, mixing gently just until the dough sticks together when pinched.

6. Turn dough out onto a floured surface. Gently form into a ball, divide in half, and flatten each into a 6" disk.

7. Wrap each disk in plastic wrap and refrigerate for at least 1 hour or overnight. (You can also freeze the dough for up to one month.)

To pre-bake:

For a partially baked crust (to be filled and baked again): prick the bottom with a fork and bake at 350°F for about 10 minutes.

For a fully baked crust (to be filled without further baking): bake until lightly golden brown and let cool completely before filling.

This crust is buttery, tender, and consistently reliable—my absolute favorite.

Homemade Whipped Cream

Ingredients:

• 1 cup (8 oz) heavy whipping cream

• 1 tsp teaspoon vanilla bean paste

• 1/2 tablespoon powdered sugar

  
  

Instructions:

Pour all ingredients into a stand mixer or use a bowl and a hand mixer. Whip on medium speed until soft peaks form. Keep a close eye on it—do not overmix. Once the texture is light and fluffy, stop. If you go too far, it can start to separate (and then you are on your way to making butter). 😊Of course that is delicious, too... just not on the top of a cool summer peach pie.

Note: I never use "Cool Whip" in any recipe—this is so much better.

PS: If you decide to try this pie, I would love to hear about it! Send photos and feedback to the email below.

The Art of Island Life will return next week with more stories and inspiration from our coastal community. Have a story to share or an upcoming event? Reach out to me at melissa@padreislandartgallery.com.