Fresh Peach Pie With Homemade Pie Crust

On our way home from Missouri last weekend, we stopped at an orchard for fresh peaches.

Oh my – the delectable odor of fresh picked-from-the-tree peaches. These just screamed at me, “make us into a pie”. And so that’s what I did yesterday.

Prep Time: 45 Minutes  |  Cook Time: 35-45 minutes |  Difficulty: Easy as pie  |  Servings: 8

Printer Friendly Printer Friendly

Pastry Ingredients:

  • 1 cup shortening
  • 2  2/3 cups all-purpose flour
  • 1 teaspoon salt

Filling Ingredients:

  • 1 cup sugar
  • ¼ cup all purpose flour
  • ¼ teaspoon cinnamon
  • 4 cups peeled and sliced fresh peaches (thawed frozen peaches can be substituted)
  • 1 tablespoon butter

Preheat oven to 425 degrees.

Peel and slice the peaches and place in a mixing bowl. Place bowl in the fridge to prevent browning. Measure out the rest of the filling ingredients and put aside for later.

Time to make the pie crust. If you’ve never made pie crust from scratch, don’t worry – it’s so easy – only 3 ingredients.

Put the shortening and salt in a mixing bowl with the flour.

Mix with a fork or pastry blender until it looks like this:

Add water, a couple tablespoons at a time, and stir with a fork until it looks like this:

Form into a uniform mound with the fork, and cut roughly in half with one half bigger than the other.

Take the larger half, and roll into the ball, coat the ball with flour, and place on a piece of wax paper.

With your hand, press the ball down into a flying saucer shape.

Place another sheet of wax paper on top, and then roll out the pie crust with a rolling pin.

Using the flat of your hands on the pin, and starting at the halfway point on the crust, roll the pin towards you to the edge of the crust(not over the edge), and then turn the crust 1/4 turn. Roll again and turn. Keep rolling until it looks like this and is about 12 inches in diameter. This will be the bottom crust.

Using the steps above, roll out the remainder of the crust, only roll it out a little smaller than the bottom crust. This will be the top crust.

Peel the top layer of wax paper off the bottom crust, and flip the crust over onto the pie dish.

Gently peel off the remaining layer of wax paper.

Gently ease the crust down into the dish by pulling the sides away from the dish and letting gravity do the rest. If you get a tear, just press the 2 edges of the tear together to mend.

Now it’s time to make the filling. Remove the peaches from the fridge.

Add the flour, sugar, and cinnamon.

Mix until just combined.

Pour filling into crust.

Add a few pats of butter to the top.

Remove the top layer of wax paper from the top crust, and flip over on top of the pie.

Peel the remaining wax paper off the crust.

Carefully roll the top and bottom crusts together and under.

Crimp with your fingers to seal.

Poke holes in the top crust with a moistened fork to ventilate.

Place in a 425 degree preheated oven. Place a sheet of aluminum foil on the rack below the pie, so if it runs over, it won’t mess up your oven.

Bake 35 to 45 minutes, or until crust is brown. About halfway through the baking time, place a ring of aluminum foil over the piecrust edge. This will prevent overbrowning.

When your piecrust looks like this, it’s done baby.

Cool completely and serve.

Oh me oh my.

Grab a fork, and eat.

How much more summmery can you get than a fresh peach pie. Of course, if you don’t have fresh peaches, you can use frozen. Just thaw them out first.


Up next: The okra is finally producing. So I’ll be making fried okra with cornmeal and butter. Oh dear.

[ad name=”Google Adsense”]


Cattle, corn, wheat, beans, mud, snow, ice, and drought. Plenty of fresh air and quiet. Our life is sometimes heartbreaking, sometimes joyous, but never boring.

You may also like...

60 Responses

  1. I followed your comment from PW to your blog.

    I think you must have just posted this while I was deep into the months past, admiring your photography, travels and the beauty of where you live. Thanks so much for sharing this … it is such a blessing to gain a wider view of the country we live in than just our own locale!

  2. gitzy says:

    OMG. I just had to tell you ( and I am sure you know) that you are such a talented person! Kudos to everything you try!!I love looking at all your pics!

  3. Cheryl Ann says:

    What time is dessert? Your pie looks WONDERFUL!

    • Suzanne says:

      Hi Cheryl,
      This morning, I had pie for breakfast. Mmm…not exactly the breakfast of champions though. oh well.
      Thanks for visiting.

  4. Vivian says:

    Boy does that look delicious! Can you email me a slice? lol – I haven’t had much luck with making pie crust, but you made it look so easy I think I’ll try again. It’s so light and flaky looking. And rolling it out on wax paper-I haven’t seen it done that way before. Makes it easier to handle I’ll bet. Thanks!

  5. Wow that looks good! Nice how to with the post.

  6. rebecca says:

    action shots!!!! looks deeeeelicious, sfs. delicious.

    • Suzanne says:

      Hi Rebecca,
      Thank you much! Hubby took some of the shots for me when I needed both hands for the piemaking.

  7. Kara says:

    I had no idea this would be so easy! I am going to try it 🙂

  8. Ronda says:

    I followed you over from PW as well. You have made baking a pie from scratch look so easy, I’m going to have to try it!

    • Suzanne says:

      Hi Ronda,
      Pie is one of those things that looks hard, but is so easy. Do give it a try.
      Thanks for dropping by!

  9. Suzanne, your peach pie looks fantastic! I love, love, love pie…hence the name of my blog! I am so glad you posted this because I get excited when I see other people making pie from scratch! The old fashioned way is the best way! I actually bought a peck of peaches 2 days ago and have been busy making recipes with them. Seriously, I JUST put a peach blueberry pie in the oven! It’s baking as I type. You’ll see it on my blog in a couple days! Yesterday I made a peach crisp with maple cream sauce for my husband to take to work. It was a recipe from The Pioneer Woman, and it was delicious!
    P.S I am REALLLY looking forward to your okra post! I know NOTHING about okra. I have only had okra ONCE in my life. My sister and I tried to cook it, and we did not do a very good job. So, I can’t wait to try your recipe!

    • Suzanne says:

      Hi Bonnie,
      By now your pie is out of the oven, and your kitchen smells heavenly. What a treat.
      Thank you for stopping by, and I’m looking forward to seeing the post about your peach/blueberry pie.

  10. Glenda says:

    Ah, the pats of butter before the top crust. Atta girl!

  11. Saundra says:

    Okay, I’m going to try this! I’ve never made a fruit pie before. I know, shame on me! If mine turns out half as good as yours looks, my husband will be one happy man! Thanks for showing us your recipe.

  12. I have to say, I’ve followed your post at PW to here, I just put on 3 lbs looking at this recipe and theres a puddle on the desk now from my drool, thanks a lot! Back to the gym!

  13. Oh my word! I don’t know where I want to go first, to that farmer’s stand to get a basket full or my kitchen to see if I can even try to get something that yummy to come out of the oven.

  14. I will so try this, looks almost to good to eat! I can smell it already!


  15. Teresa says:

    Oh, this really looks yummy. It really makes me wish my little peach tree were grown up and full of peaches. It is my favorite kind of pie.

  16. Christina says:

    I followed you here from PW too! And I am glad I did. Thanks for detailed illustrated instructions on how to make a pie crust. Maybe there’s hope for me if I follow your guide. That pie looks wonderful.

  17. Shailaja says:

    Oooooh fresh peach! It’s an exotic fruit here in the hot and humid tropics. But I love everything peach including peach flavoured tea, and my peach milk moisturizer 🙂 Your peach pie made me also go Oh me oh my!

  18. Melanie says:

    Looks yummy!! Our peaches are nearly ready to pick!! Can’t wait–our first peach harvest 🙂 We’ll have peach cobbler and peach pie and peach dumplings!! If the orioles don’t get them all first!!

  19. Stephanie says:

    Suzanne, you can come up with a recipe book next time. The other day I took notice of one recipe book at a bookstore that shows the cooking steps ‘frame by frame’… exactly like you did here. I thought it was an excellent recipe book. Showing every step in picture helps a lot. Oh you did one more step… the pic from the supermarket ha ha… nice shot of the fruits on the racks 😀

    And btw, your pie really look tasty. I want to have a piece! he he…

  20. Elaine Snively says:

    Yum! I am copying it and putting it in my recipe file. Elaine

  21. Oh my. I think I just passed out. Yum!!

  22. Linda says:

    Just like my Granny used to make it! Shortening in the crust (well, she actually used lard), flour in the filling (so much better than cornstarch or tapioca), and butter dotted on the top. There is hardly anything finer than an old-fashioned peach pie–yours is gorgeous!

    • Suzanne says:

      Hi Linda,
      I’ve made piecrust with lard before, but I didn’t care for it so much. But I agree- peach pie is the best, and so is apple, and cherry, and chocolate cream…..mmmmmm….

  23. This looks absolutely delicious! I have to try that pie crust. I have tried a few, but I have yet to find the perfect pie crust. And mine never turn out pretty. I figure pretty will come later. Right now I’m just going for something that tastes good!

    • Suzanne says:

      Hi Beth,
      You’re absolutely right, it may not be pretty to start, but it will taste good. My first pies were not pretty either, but that comes with practice.
      Go for it!

  24. Lee Ann L. says:

    oh my! This looks absolutely delish!

  25. And now, I want pie…what else can I use other than shortning?? I fear it.

    Mia @ City Girl to Country Girl

  26. Brook says:

    This was my first peach pie. I just don’t know what I did wrong. I followed it step by step but it came out more like soup pie. Any suggestions? Everything tasted great, just very liquidy.

    • Suzanne says:

      Hi Brook,
      I’m sorry this didn’t work so well for you. Was the pie cooled down to room temp when you cut into it?

  27. olivia tolbert says:

    can i use butter for the dough’\

    • Suzanne says:

      No, but I’m sure if you search for pie crust recipes on the web, you’ll find one that works for you.

  28. Jennifer says:

    I have made the pie and it is in oven now but your recipe does not say how long to cook it for… Can you tell me pls…

  29. Mtngirl says:

    Hi Suzanne,

    I have been baking (about everything but pies) since I was a little girl but I have never failed this miserably in my life before:-) my pie didn’t turn out anything like yours at all… The crust was so soft and mushy, could’ve probably used a little more flour I think. It tastes ok but the texture is defiantly off. What do you think went wrong?
    P.s I absolutely loved all the details you have put in this post with all the photos

    • Suzanne says:

      Oh dear. I’m so sorry. Well, you might check your oven temp with one of those oven thermometers. Or maybe the filling sat too long in the crust before the pie went in the oven? When you say soft and mushy do you mean it was too moist, like paste?

  30. Mouse83 says:

    I just put my pie in the oven. I used your filling recipe. I used a different crust I made just a couple of days ago since I had it on hand already. But I’ll be trying your crust recipe on my next pie for the weekend. Hopefully mine turns out as delicious as yours looks! It seriously smells divine right now and I really don’t wanna wait until its completely cool to cut into it and eat it!

  31. Andrea says:

    I just made this peach pie, but I used butter in the crust instead of shortening. I figure if your gonna go to the trouble to make a crust by scratch, you gotta use butter. For the filling, I used 1/2 regular sugar & 1/2 Splenda & it turned out great! Thank you for sharing this recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.