It is peach season! That means it is time to make Peach Pie! This is the best peach pie recipe EVER!
If you need some peachy goodness and don’t have fresh peaches try this peach bread recipe. It has a surprise ingredient you can find all year long at the grocery store.
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.
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. I often use a food processor on pulse to do this.
Combine ingredients with hands; working quickly to form a ball. Divide pie dough into 2 parts, trying not to handle it too much. If dough seems hard to work with you can wrap in plastic wrap and place in the refrigerator for an hour.
With floured hands, turn onto floured surface and roll into a circle, approximately 14-inch diameter.
Fold crust into ¼’s to easily transfer to pie pan. This makes the bottom crust.
Peach Pie INGREDIENTs
- peaches
- cinnamon
- sugar
- nutmeg
- vanilla
- flour
- pie crust (see recipe above)
How to Make Peach Pie
This recipe won’t disappoint! It is a great recipe!
Gather delicious juicy peaches.
Peel and thinly slice peaches.
In a large bowl toss peaches with vanilla, sugar, cinnamon, nutmeg, salt, and flour.
Pour into 9” pie shell. Divide 2 Tbsp. butter into small pieces and place on top of filling.
Place top crust and place over the filling with a sharp knife cut decorative slits in the top of crust to release steam while baking. Crimp edges. Divide 2 Tbsp. butter into tiny bits (again) and place on the outside of the top crust, then sprinkle with sugar and cinnamon.
You could make a lattice crust top if you prefer.
Bake at 400 degrees for 15 minutes; then turn the oven down to 350 and bake for another 30 – 45 minutes until crust is golden brown. If you feel it is getting too brown before peaches are tender tent the pie with aluminum foil. Serve with vanilla ice cream. YUM!
Peach Pie Recipe
Grandmother’s Peach Pie
Ingredients
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
Crust
- 2 Cups all purpose flour
- ½ teaspoon salt
- ¾ Cups shortening
- 1/3 Cups ice cold water
Instructions
- 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.
Crust
- 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.
Video
Nutrition
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.
Tonia, I don’t know. It would be worth trying though!
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.
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!!
This pie was amazing! My family loved it!
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.
hey aug 23 is my birthday! and looking foward to try the recipe! 🙂
I would love to bake this now. Do you think frozen peaches would work?
My search for the perfect peach pie recipe has come to an end. THANK YOU FOR SHARING!
This smells soo good while baking! I garnished mine with brown sugar. great!
I love peach pie, peach cobbler, peach everything. This pie looks so good. Thank you for sharing the recipe.
I am seriously salivating now. I think I may just have to go to the store and get some peaches! 🙂
This just made my mouth water…I love peach season!
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)
That looks wonderful. I love the thought of the cinnamon and sugar topping. Yummmmm!
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.