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Dive into the rich history of Oregon’s beloved fruit with our Deliciously Rustic Oregon Hood River Peach Pie Recipe. Known as the “Fruit Basket of the Nation,” Hood River, Oregon, has been producing the country’s most flavorful peaches for over a century. This recipe, inspired by generations of Oregonians, captures the rustic charm of Hood River and its bountiful peach orchards.   Check out all of our pear recipes.

What makes this version particularly special is the use of fresh Hood River peaches, renowned for their juicy sweetness and slightly tart undertones. We’ve also incorporated traditional ingredients and methods, offering an authentic experience that’s as close as you can get to the rolling peach orchards of Oregon without leaving your kitchen.

Expect a symphony of flavors with every bite – the sweetness of ripe peaches, the subtle tanginess of lemon, the warmth of cinnamon, and the buttery, flaky pie crust. The result is an irresistibly delicious peach pie that’s perfect for any occasion. Serve it warm with a dollop of vanilla ice cream for a classic treat, or enjoy it with a sharp cheddar cheese to complement its sweet-tart profile. This rustic peach pie is not just a dessert, but a tribute to Oregon’s rich agricultural heritage.

Main Ingredients

• 6-8 Hood River peaches (peeled and sliced)
• 1 cup white sugar (can be adjusted to taste)
• 3 tablespoons all-purpose flour (for thickening)
• 2 tablespoons unsalted butter (cut into small pieces)
• 2 pie crust (9-inch, one for the base and one for the top)

Seasonings and Spices

• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg (optional)
• 1/4 teaspoon salt

Optional Toppings

• to taste vanilla ice cream (for serving)
• to taste sharp cheddar cheese (for serving)

Preparation

1. Preheat your oven to 425 degrees Fahrenheit. This will ensure a hot enough oven to bake your pie.
   Tip: While preheating the oven, you can start preparing the peaches.
2. Wash the Hood River peaches thoroughly, then cut them into slices, removing the pits. You should end up with around 6 cups of sliced peaches.
   Tip: Leaving the skin on the peaches will add to the rustic charm of the pie.
3. In a large mixing bowl, combine sliced peaches, 1 cup of white sugar, 3 tablespoons of all-purpose flour, 1 tablespoon of lemon juice, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of salt. Mix well until the peaches are coated with the mixture.
   Tip: This mixture will become the filling for your pie.

Cooking Instructions

1. Lay out your first pie crust in a pie dish. Make sure to press it gently against the bottom and sides of the dish.
   Tip: If your pie crust is sticking, lightly dust the dish with some flour.
2. Pour your peach filling into the pie crust, spreading it out evenly. Dot the filling with 2 tablespoons of unsalted butter for added richness.
   Tip: Distribute the butter evenly across the filling for even melting.
3. Cover the pie with your second crust. Crimp the edges together to seal the pie, and make small slits in the top crust to allow steam to escape.
   Tip: For a more rustic look, you can make a lattice top crust.
4. Bake the pie in your preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
   Tip: If the edges of your crust are browning too quickly, cover them with strips of aluminum foil.

Finishing Touches

1. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This allows the filling to set.
   Tip: Resist the urge to cut into the pie immediately, as the filling needs time to thicken.
2. Serve the pie warm or at room temperature. For a classic treat, serve with a scoop of vanilla ice cream. For a unique twist, serve with a slice of sharp cheddar cheese.
   Tip: The warmth of the pie will slightly melt the ice cream or cheese, creating a delightful contrast of flavors.