The Lord's Supper Pie

8 servings Prep: 15 m Cook: 15 m Total: 6 h 30 m Intermediate
Be the first to rate!
The Lord's Supper Pie
A heavenly fresh peach pie with a unique technique: peaches macerated in sugar create their own syrup, then thickened with cornstarch and poured into a pre-baked shell. The result is a gorgeous, glossy peach pie that’s worth the wait—refrigerate until set and top with real whipped cream.

Ingredients

8 servings
  • 3 lbs fresh peaches peeled and sliced
  • 1 1/2 cups sugar
  • 3 tbsp cornstarch
  • 1 pie shell, cooked
  • Real whipping cream for serving

Step-by-Step Instructions

  1. In a bowl, combine the peaches and sugar and let stand for 3 hours at room temperature. The peaches will release their natural juices.
  2. After 3 hours, drain the juice into a separate bowl. You will need 3 cups of juice. Add water if needed to make 3 cups.
  3. Add 3 tablespoons of cornstarch to the peaches and cook on the stovetop over medium heat, stirring constantly, until the mixture is clear and thick, about 10-15 minutes.
  4. Pour the thickened peaches into a cooked pie shell and pour the 3 cups of reserved peach juice over the peaches.
  5. Refrigerate for 3 to 4 hours or until set.
  6. Top with real whipping cream to serve.

Common Problems and Solutions

Q: Why is my peach mixture not thickening?

A: Make sure you're stirring constantly over medium heat and that the cornstarch is fully incorporated. The mixture should turn from cloudy to clear as it thickens. If it's still not thickening after 15 minutes, you can mix a bit more cornstarch with cold water and add it gradually.

Q: What if my peaches don't release 3 cups of juice?

A: Peach juiciness varies by variety and ripeness. Simply add water to reach the 3 cups needed. The peach flavor will still be concentrated and delicious.

Q: Can I use frozen peaches?

A: Fresh peaches work best for this recipe because they release juice differently. Frozen peaches tend to release too much liquid all at once and may make the pie watery.

Tips and Techniques

Use ripe, juicy peaches for the best flavor and juice production. To easily peel peaches, blanch them in boiling water for 30-60 seconds, then plunge into ice water—the skins will slip right off. Don’t skip the 3-hour maceration time; it’s essential for developing the right amount of juice and concentrated peach flavor.

Ingredient Substitutions

  • fresh peaches: fresh nectarines
  • cornstarch: tapioca starch or arrowroot

Equipment Needed

  • Large mixing bowl for macerating peaches
  • Medium saucepan for cooking the peach filling
  • Pre-baked 9-inch pie shell

Historical Context

Fresh peach pies have been a Southern summer tradition since peaches were first cultivated in the region. The maceration technique used here is an old-fashioned method that maximizes the fresh peach flavor without adding too much additional liquid.