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Peach Pie

Posted by  ·  August 23, 2011  ·  Last Updated: August 24, 2018

It is peach season! That means it is time to make Peach Pie! This is the best peach pie recipe EVER!


Peach Pie

My sister-in-law, Jenny, makes a fabulous 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.

peach pie on plate

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 wonderfully 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 inch diameter.  With a knife, cut decorative slits in the top crust.  Fold crusts into ¼’s to easily transfer to pie pans.

Peach Pie Recipe

This recipe won’t disappoint!

peach pie on plate
4.25 from 4 votes

Grandmother’s Peach Pie

The best from two Grandmothers for the perfect peach pie!

Course Dessert
Cuisine American
Keyword peach, pie
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 512 kcal
Author Cindy Hopper


Pie Filling

  • 9 peaches peeled and thinly sliced
  • 1 ½ Cups sugar
  • 8 dashes cinnamon
  • 5 dashes nutmeg
  • 1 dash salt
  • 1 teaspoon vanilla
  • 3 Tbsp flour


  • 2 Cups all purpose flour
  • ½ teaspoon salt
  • ¾ Cups shortening
  • 1/3 Cups ice cold water


  1. 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.
  2. Bake at 400 degrees for 15 minutes; then turn oven down to 350 and bake for another 30 – 40 minutes until golden.


  1. Sift flour and salt together. 

  2. Cut in shortening with a fork until crumbly. 

  3. 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. 

  4. With floured hands, turn onto floured surface and roll into a circle, approximately 14 inch diameter. With a knife, cut decorative slits in the top crust. Fold crusts into ¼’s to easily transfer to pie pans.

Nutrition Facts
Grandmother’s Peach Pie
Amount Per Serving
Calories 512 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Sodium 152mg7%
Potassium 354mg10%
Carbohydrates 80g27%
Fiber 4g17%
Sugar 51g57%
Protein 5g10%
Vitamin A 550IU11%
Vitamin C 11.1mg13%
Calcium 25mg3%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Whenever I get a bunch of peaches I am going to try canning this peach filling like my homemade apple pie filling.

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

Filed Under: Recipes, Sweets

Leave a Comment


  1. Lynn M Allred
    Friday, August 24th, 2018
    Love this peach pie recipe
  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.
  3. 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!!
  4. Julie
    Saturday, September 15th, 2012
    This pie was amazing! My family loved it!
  5. 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.
  6. Sunday, May 27th, 2012
    hey aug 23 is my birthday! and looking foward to try the recipe! :)
  7. Thursday, January 19th, 2012
    I would love to bake this now. Do you think frozen peaches would work?
    • Cindy
      Friday, August 24th, 2018
      Tonia, I don't know. It would be worth trying though!
  8. kelly
    Sunday, September 18th, 2011
    My search for the perfect peach pie recipe has come to an end. THANK YOU FOR SHARING!
  9. Morgan
    Thursday, September 8th, 2011
    This smells soo good while baking! I garnished mine with brown sugar. great!
  10. Thursday, August 25th, 2011
    I love peach pie, peach cobbler, peach everything. This pie looks so good. Thank you for sharing the recipe.
  11. Nicole @ DavisDomestications
    Tuesday, August 23rd, 2011
    I am seriously salivating now. I think I may just have to go to the store and get some peaches! :)
  12. Tuesday, August 23rd, 2011
    This just made my mouth water...I love peach season!
  13. 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)
  14. Tuesday, August 23rd, 2011
    That looks wonderful. I love the thought of the cinnamon and sugar topping. Yummmmm!
  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.