Peach Pie

    Posted by  ·  August 23, 2011

    It is peach season!

    My sister-in-law, Jenny, makes a great peach pie. Her recipe is the best of both grandmothers. My grandmother’s secret was to sprinkle the top of the pie with cinnamon and sugar. Jenny’s grandmother had the perfect filling. You will want to take the time to make the crust yourself. Really it doesn’t take that much extra time and you get a wonderful flaky crust!

    Grandmother’s Pie Crust Recipe

    For 2 crust pie:

    2 C. all purpose flour
    ½ tsp. salt
    ¾ C. shortening
    1/3 C. ice cold water

    Sift flour and salt together.  Cut in shortening with a fork until crumbly.  Sprinkle water slowly into mixture.  Combine ingredients with hands; working quickly to form a ball.  Divide into 2 parts, trying not to handle it too much.  With floured hands, turn onto floured surface and roll into a circle, approximately 14” diameter.  With a knife, cut decorative slits in the top crust.  Fold crusts into ¼’s to easily transfer to pie pans.

    Grandmother’s Peach Pie

    9 peaches – peeled and thinly sliced
    1 ½ C. sugar
    8 dashes cinnamon
    5 dashes nutmeg
    1 dash salt
    1 tsp. vanilla
    3 Tbsp. flour

    Fold above ingredients together and pour into 9” pie shell.  Divide 2 Tbsp. butter into small pieces and place on top of filling.  Cut steam slits in top crust and place over filling.  Crimp edges.  Divide 2 Tbsp. butter into tiny bits (again) and place on outside of top crust, then sprinkle with sugar and cinnamon.

    Bake at 400 degrees for 15 minutes; then turn oven down to 350 and bake for another 30 – 40 minutes until golden.

    If you love peaches you might like this Peach Salsa recipe.


    Filed Under: Recipes

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    Comments

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    2. Mike P.
      Friday, May 31st, 2013
      I baked it last night. Great recipe. I just started my pie baking craze and this is only my fifth.
      I am new to pie baking, but I do know what I like. The only thing I would change is the amount of sugar.
      I would go with 1 to 1-1/4 sugar for the filling and sprinkle very, very little for the top.
      I bought very tart (not ripened) peaches and the sugar was very present.
      My change: 1+ cup of sugar for the filling, no sugar on top.
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    5. Laurie
      Saturday, September 22nd, 2012
      Everyone used to call me "The pie Queen"..I don't make as many pies, now, as I used to. But, I didn't have a recipe for Peach Pie!! This looks wonderful. I'll bake one in the morning. Thank you, so much, for sharing!! I know that some people "guard" their prize recipes!!
    6. Julie
      Saturday, September 15th, 2012
      This pie was amazing! My family loved it!
    7. Louise Shelton
      Thursday, August 30th, 2012
      Amazing flavor. Had a little too much filling, cooked over. Had a cookie sheet under, so no problem. Next time I won't put it all in.
    8. Sunday, May 27th, 2012
      hey aug 23 is my birthday! and looking foward to try the recipe! :)
    9. Thursday, January 19th, 2012
      I would love to bake this now. Do you think frozen peaches would work?
    10. kelly
      Sunday, September 18th, 2011
      My search for the perfect peach pie recipe has come to an end. THANK YOU FOR SHARING!
    11. Morgan
      Thursday, September 8th, 2011
      This smells soo good while baking! I garnished mine with brown sugar. great!
    12. Thursday, August 25th, 2011
      I love peach pie, peach cobbler, peach everything. This pie looks so good. Thank you for sharing the recipe.
    13. Tuesday, August 23rd, 2011
      I am seriously salivating now. I think I may just have to go to the store and get some peaches! :)
    14. Tuesday, August 23rd, 2011
      This just made my mouth water...I love peach season!
    15. Tuesday, August 23rd, 2011
      You know you should totally can that pie filling. {wink} We are hosting the Canning Week Blog Party again this year so please feel free to stop by for a Latte' and check it out. Of course it's not the same without your Onion and Pepper Relish Recipe but I just wanted to send you an invite. http://ow.ly/6aiMA
    16. Loretta
      Tuesday, August 23rd, 2011
      Canned 21 pints and 4 quarts yesterday, Today is pie and cobbler making. Will give this filling a try. (Have my own crust which freezes very well)
    17. Tuesday, August 23rd, 2011
      That looks wonderful. I love the thought of the cinnamon and sugar topping. Yummmmm!