This Summer Peach Pie is a perfect dessert! The crust is tender and flaky, and the filling sweet and full of delicious peach flavour!
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Oh my, is there any fruit that tastes better right now than peaches from the market? They’re perfectly ripe and taste like summer. So good…so we eat a lot of peach everything these days…fresh peaches, peach jam, peach crisp, peach cake and peach pie! All the peaches.
A while ago I bought a flat of peaches and even with all of us eating as many as we could before they got too ripe, I still had more than we could eat. So guess what that means? It means pie. Peach pie. Peach pie is by far my most favourite kind of pie. The taste of tender cooked peaches all wrapped up in delicious pie crust…mmm pie just doesn’t get any better than that.
And because I just can’t leave a pie crust well enough alone, I decided to have fun with it again. I used the same flower cutter in this pie, as I did for my Saskatoon pie, except that I put a little hole in the centre, and also added some heart shaped cut outs. I love how it looks! And I think I mentioned this once or twice…making crusts like this is SO easy. SO SO easy.
Then before I popped it in the oven, I brushed the top crust with milk and sprinkled on a healthy dose of cinnamon and sugar. Because you can’t have a peach pie with out a cinnamon sugar crust.
Then after about an hour of baking you have a delicious and gorgeous peach pie. Look at all the peach pie filling that bubbled up. Yum.
Now let’s get to the best part, the recipe! I have been making this crust and filling for over 10 years now…I believe it came from Mom. It’s my fave. Enjoy!
- 2 cups all purpose flour
- 3/4 tsp salt
- 2/3 cup shortening (lard)
- 1/4 cup water
- 4 cups sliced peaches Optional: remove skins first
- 3/4 cup sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Making the Pie Crust:
Sift the flour and salt into a bowl.
With a pie cutter, cut in shortening until the particles are pea sized.
Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don't over mix or the crust will be tough.
Press into a ball. It is okay if it is crumbly.
Separate the ball into 2 balls: one for the bottom crust and one for the top.
Making the Peach Pie Filling:
In a bowl combine peaches, sugar, cornstarch and lemon juice.
Baking the pie:
Preheat your oven to 425 degrees.
Roll out one ball of the pie crust for the bottom of your pie. Then place it into your pie plate. Gently press down.
Add the peach pie filling.
For the pie crust top, roll out the other ball of dough and place it over the top of your pie. Press together the edges of the crust. Then trim off the extra dough.
Using a knife make air vents by cutting slits in the crust.
If you want to make a fancy crust, use a small cookie cutter and create shapes for the crust topping. Randomly place them on the pie filling. (Refer to the pictures above)
Brush the crust lightly with milk, then generously sprinkle the crust with a cinnamon and sugar mix.
In your preheated 425 degree oven, bake your pie for 20 minutes.
Then after this time slip a cookie sheet onto the rack below your pie, then reduce the temperature to 350 degrees, and bake for 35-40 minutes more. Bake until the crust is golden brown and your filling is bubbling in the vents.
Serve with vanilla ice cream!
Pie Making Tips:
Roll your pie dough out on to floured wax or parchment paper. It makes it so much easier to pick up your crust. It’s great for clean-up too!
When you’re making the pie crust, remember that it is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!
Use cookie cutters to make a fun top crust.
More Pie Recipes:
- Saskatoon Berry Pie
- Strawberry Rhubarb Pie
- Blueberry Pie
- Apple Pie
- Apple Crumble Pie
- Pecan Pie
- Pumpkin Pie
Have a delicious day!