Last updated on August 6th, 2018
My mother made this peachy bliss every summer when I was a kid. I love the simple ingredients — just peaches, sugar, and some spices, all nestled between two layers of flaky French pastry dough. It’s a pie that says “eat me.”
True Confession: I gave 2 big servings of this pie to Brenda Johnson for taste-testing. The remaining 6 slices were consumed by me and 3 food-savvy ghosts who inhabit this old house.
(((Burp.)))
To start, make the dough: Tip some flour, sugar, and salt into the bowl of a food processor. Process for 2 seconds just to combine.
Then add 2 sticks cold, diced butter, and pulse the machine several times just to break up the butter.
You are probably clutching your pearls at this point. But honestly, 2 sticks of butter is not too much for a 2-crust pie. And if you think that a certain brand of “Ready-Made” pie crust is healthy, just examine the box. The label reads like a science experiment.
A science experiment for edible cardboard.
Next, pulse in some ice water. Add this a little at a time — up to 1/2 cup — until the dough resembles large grains of sand. Bits of butter should still be visible in the mix.
Test the dough frequently. The mix will look dry, but if it holds together when pressed between your fingers, it’s good to go.
Dump the crumbly mass onto your work surface…
Then gather it into a ball. Cut the ball in half.
Press each half into a disk, and wrap individually in plastic. Then pop the disks into the fridge, and chill them for 30 minutes to firm up the butter. If you are not in a rush, you can chill the dough for up to 2 days, or freeze it for up to 3 months.
And while the dough is chilling, prepare the filling!
In a purple bowl, whisk together white and light-brown sugar –1/3 cup of each.
Also whisk in some cinnamon, nutmeg, and a little salt.
Then grind up 3 tablespoons “instant” or “Minute” tapioca in your electric spice-grinding gadget (or coffee grinder), and whisk the powder into the sugar mixture.
And by the way, tapioca — whether it is ground or not — does an infinitely-better job of thickening fruit juices than either cornstarch or flour. I grind the product to insure that it dissolves completely during baking. Otherwise, pearls of tapioca would be visible in the mix.
Now grab 3 1/2 – 4 pounds of peaches…
And peel them. A vegetable peeler with a serrated blade will manage the job in a jiff.
Otherwise, take the traditional road, and blanch the fruit. To do this, first cut an X in the blossom-end of each peach…
And poach the fruit in boiling water for exactly 2 minutes.
Then transfer the peaches to an ice bath, and let them chill for exactly 2 minutes.
If the moon is in the seventh house, and Jupiter is aligned with Mars, the peach skins will slip right off.
Just buy a serrated vegetable peeler, okay? I bought this inexpensive version from Amazon. It works like a charm.
Halve and pit the peaches, and then cut the halves into thirds or fourths.
Put the cut peaches in a big bowl…
And give them a sprinkling of freshly-squeezed lemon juice.
Then add the sugar mixture, and toss to coat. Let the peaches lounge and luxuriate for at least 10 minutes while they exude their juices.
Meanwhile, roll one disk of dough into a 12-inch diameter circle.
Place the dough in a standard 9-inch pie plate…
And add the peaches and their accumulated juices.
Then roll the second disk of dough into a 12-inch diameter circle, and place it over the top. Crimp the edge to seal. Cut a few slits in the top so that steam can escape.
I know what you’re thinking.
Kevin, your pie has a lattice-top!
That’s right. I cut the pastry into strips for a lattice design. But since this recipe is already far too long, and because you are probably bored to tears by now, I thought we should save the lattice-top tutorial for a separate post. So just go with the flow, and pretend that I’m using an ordinary top crust.
Update! Here’s my handy dandy lattice pie crust tutorial.
Brush the top with a little cream or beaten egg, and sprinkle with sugar. I used Demerara sugar for sparkle and crunch.
Put the pie on a parchment-lined baking sheet, and let it chill in the fridge while you preheat the oven to 425°F.
Bake on the center rack of the preheated oven for 20 minutes. Then lower the heat to 375°, and bake until the crust turns golden, and the juices bubble merrily — 35-40 minutes.
These next two steps are difficult indeed: Cool the pie on a wire rack for 3 hours. Then, as further insurance against runny juices, lightly cover the pie with plastic wrap, and pop it in the fridge for several hours or overnight.
Well. You are probably famished by now. Let’s eat this pie!
Put a sensibly-sized portion on a plate…
And top it with a smidgen of whipped cream.
Your idea of “smidgen” might be different from mine.
Folks, this pie is exquisite in every way. Promise me you’ll give it a try while peaches are in season!
And by all means leave a comment below. You can’t imagine how much I enjoy hearing from you.
Here’s the printable:
Ripe peaches,fragrant spices, and flaky French pastry dough -- this pie is perfect in every way!
Ingredients
- 3 cups all-purpose flour
- 1/4 cup granulated white sugar
- 1 teaspoon kosher salt
- 2 sticks cold, unsalted butter, diced
- Ice-cold water -- up to 1/2 cup
- 1/3 cup white granulated sugar
- 1/3 cup light-brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 3 tablespoons "instant" or "Minute" tapioca, ground to a powder
- 3 1/2 to 4 pounds ripe peaches, peeled, halved, pitted, and cut into 1/2-inch wedges (6 1/2 - 7 cups sliced)
- The juice of half a lemon
- 1 egg, beaten
- 1 teaspoon Demerara sugar (or use regular granulated sugar)
Instructions
- Making the crust - Tip the flour, sugar, and salt into the bowl of a food processor. Process for 2 seconds just to combine. Add the cold, diced butter, and pulse the machine several times until clumps form (do not let the dough mass on the blade). Pulse in the water a little at a time, until the mixture resembles large grains of sand. If the dough holds together when pinched between fingers, it is ready to use.
- Chilling the dough - Dump the crumbly mass onto your work surface, and roughly form it into a ball. Cut the ball in half, form each half into a disk, and wrap each disk in plastic. Chill in the fridge for 30 minutes.
- Making the filling - Tip the sugars, cinnamon, nutmeg, and salt into a medium bowl, and whisk to combine. Grind the tapioca in a coffee- or spice-grinder, and whisk the resulting powder into the sugar mixture. Put the prepared peaches and lemon juice in a large bowl, pour on the sugar mixture, and toss to coat. Let the juices exude for at least 10 minutes.
- Assembling the pie - Unwrap one disk of dough, and roll it into a 12-inch-diameter circle. Place the circle in a standard 9-inch pie plate. Add the filling all of the accumulated juices. Then roll the second crust into a 12-inch-diameter circle, and place it over the filling. Crimp edges to seal. Then cut 3 or 4 slits in the top crust so that steam and juices can escape. Brush the top with the beaten egg, and sprinkle with sugar. Pop the pie into the fridge while you preheat the oven.
- Baking the pie - Center the oven rack, and preheat the oven to 425°F. Set the pie on a parchment-lined baking sheet, and bake for 20 minutes. Then lower the heat to 375°F and bake until the crust turns golden-brown, and the juices bubble -- 35-40 minutes. Cool on a wire rack for 3 hours. Then -- to insure a firm, not runny pie -- chill in the fridge for several hours or overnight.
- Serving - Cut the pie into wedges, and serve with or without ice cream, whipped cream, or sour cream.
NOTE: To peel the peaches the easy way, use a serrated vegetable peeler. Otherwise, cut an X in the blossom-end of each peach, poach in boiling water for 2 minutes, chill in ice water for 2 minutes, and then peel.
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Jacki Kropf says
Thanks for the tip to grind the tapioca… never thought of it. Pie looks wonderful. All I need is the peaches. Orchard about 2 miles away…I’m off!
Jill says
Your attention to detail is exquisite. NO. I wasnt thinking anything was wrong when I saw the lattice top. My mouth was watering so badly by then, who cares which crust you chose? (besides, knowing you, the instructions were sure to follow.) Thank you for your urging to buy a serrated peeler. THAT is exactly what I’m going to do. Blanching and pick-pick- picking at peach skins is why I don’t make peach pie. Also, I relish the thought of having your moms peach pie recipe. I promise I will make this as soon as my amazon order comes in.
Kevin Lee Jacobs says
Hi Jacki Kropf – Enjoy the pie!
Hi Jill – The serrated peeler was a revelation for me. What a time-saver!
Mary in Iowa says
Just spent the afternoon s.l.o.w.l.y peeling and slicing peaches in the traditional way with a knife. Took a quart of them to a neighbor and have 16 cups in 16 baggies in the freezer for bowls of sunshine in the winter, with lots more to go. Friday I baked a peach-raspberry pie and sent it off with a young horsewoman friend who brought me a load of horse doodoo. I think I got the best of the deal. She thinks she did. Planning on 3 more pies for neighbors as more and more peaches and berries ripen, but ran out of lard for crust. I use a 2:1 ratio of flour to fat. You use a 3:1. Does the butter make the crust flakier with a lesser amount than other fats? With a few bushels still on the tree, I’m going to acquire your gadget pronto. Didn’t even know there was such a thing as a serrated peeler. Thanks for the info.
Kevin Lee Jacobs says
Hi Mary – You are SO lucky to have an abundance of peaches/berries in your garden! As for pastry, I use butter simply because it has more flavor than lard. But both fats are terrific for pie crusts. In any event, the flakiness comes from large pieces of fat left in the dough. During baking, moisture evaporates from the clumps of fat. This moisture produces the steam that creates air pockets (flakiness) in the crust. But I suspect you already know all of this!
Janet says
Good morning, Kevin. I usually keep the skin on when I bake with peaches. Is there a reason not to?
Kevin Lee Jacobs says
Hi Janet – If you have organic peaches, you can certainly leave the skins on. That is, if you don’t mind the look or texture of curled bits of flesh in your pie. Non-organic peaches should always be peeled to eliminate pesticide residue. Well, that’s my take on the matter!
Mary in Iowa says
If ever you find the right spot for them, Kevin, I recommend “Intrepid” peach and “Caroline” red raspberry. I’ve made a lot of mistakes over the years, and replaced a number of plants–mostly flowers–but I’ve never for an instant regretted the peaches, cherries and raspberries. A freezer full of those and you’ve got fantastic eating all winter long without any harmful chemical contaminance. I’m a theatre person, and one of the two mugs I use for my morning tea has the message, “Life is not a dress rehearsal. Go for it!” If you crave peaches and berries, go for it! Now is the time, before you fit the description of my other mug, “I’m not old, I’m a classic”.
Kevin Lee Jacobs says
Mary – Thanks for the tip regarding the self-pollinating ‘Intrepid’ peach tree. The dwarf version might make an appearance here next spring!
Mary in Iowa says
Mine’s a dwarf and its productivity is mind boggling but, more importantly, it’s one of the juciest, most delectable peaches you’ll ever eat. You won’t regret planting one. Stark Bros. in Missouri has good tree stock, and is having a 15% off offer on pre-orders for fall planting up until Labor Day. I really logged on here to look again at your pastry formula. I have plenty of butter on hand, and a neighbor who’s returning from a vacation today. Nothing like good pie to recover from a long drive. Now back to the business at hand. 🙂
Georgette says
I am definitely going to make this pie. My grandmother always used tapioca in her fruit pies to thicken as well. Thanks for all you do for us, like sacrificing yourself by eating all that pie!
CS says
I like your def of smidgen of whipped cream. Hope you got your peaches from Golden Harvest – they have been delicious there this year. We got a single perfect peach off our tree this year. Upstate NY is not that great for peach growing but maybe planted next to a sheltering wall…
Brenda Johnson says
Let me begin by stating that peach pie is in fact my all time favorite pie…. that said- this one is simply outstanding!!!!!!! The peaches are SO juicy and ripe, the spice is SO right (LOVE nutmeg and cinnamon with peaches) the tapioca keeps the juice from becoming a pool- yet locks all of it’s yummy goodness into almost a sauce consistency! And I’ve sung praises before about your pastry crust… just delicious!!!!! Crisp yet tender and so flavorful!!!! (and the crunchy sugar adds extra oomph!) LOVE it!!!!! Thanks for sharing Kevin!!!!! Best pie EVER!!!!
Beverly, zone 6, eastern PA1 says
You and my family would get along just fine with that “smidgen” of whipped cream.
I bet that serrated peeler would work well when making lemon curd and trying to avoid the white pith just under the yellow skin. My regular peeler failed miserably.
This pie is making my mouth water, but today I am making your Spiced Plum Cake AGAIN!!!! There is no company coming, and I don’t owe anyone a favor, there are only two people under this roof and we will dive into that dessert unapologetically.
I would say that you are a “best kept secret” but I think too many people know and love you for that to be true.
LAVON EBLEN says
My peaches were ripe given to me by a neighbor so had to make my pie yesterday. The recipe was very similar to yours except used all white sugar. Brown sugar sounds yummy. Will do that next time.
Jody says
How delicious this looks and sounds!!! I really must try your tapioca trick! Is that a pastry “cloth” I see on your work surface? Always used a cotton cloth when making my great grandmother’s (and grandmother’s) Hungarian nut cookies, and wish I knew what happened to it. Must start searching again, maybe that is why my pie crust fails so miserably! Thanks for always sharing, and I am off to peel more peaches for tonight’s cobbler!
Kevin Lee Jacobs says
Hi Jody – Yes, a pastry cloth, or canvas. When rubbed with flour, dough doesn’t stick. I store the cloth in a plastic bag in the freezer. Never needs washing!
Cat says
Kevin your Blog is so entertaining! You always make me laugh! Betty Crocker never did……….. Maybe I’ll make me a pie! Thanks for your inspiring information!!!!
Carolyn says
I wish that you would also include how many measuring cups the weight of peaches is I buy the peaches by the half bushel and I don’ want to get out the scale, and if I have too many cut up for the measured amount I eat them and… Well you get the idea. I like this on all recipes ( I make a note on the recipes so I do not have to go the store Nd weigh something or. Anyhow, it is very helpful. Love your post. Still waiting to win something but keep hoping.
Kevin Lee Jacobs says
Hi Cat – Enjoy the pie!
Hi Carolyn – If it’s any help to you, the sliced peaches should measure 6 1/2 to 7 cups. This will seem like a lot of filling at first, but the peaches will cook down as they bake.
Valerie C. says
This looks so good! I need to make it soon. So many of your recipes are for foods my mom made….she passed young and didn’t leave many recipes. Your photos trigger memories of her kitchen. Now I can recreate many childhood favorites. Thank you!
Joanne says
How I envy all you lucky people with your fresh peaches. I have not had an edible peach in years. Here in Alberta the peaches we get are rock hard and rot before they ripen or are mealy, stringy and tasteless. Even the ones from our neighbor, British Columbia. So no peach pie for me. Just have to wait for apples.
Bonnie says
Looks so good and I will give this a try. The crust is different that the one I use. The one I use has vinegar in it and is so flaky and can be frozen for a long while. Anyhow, I pin it so I can always have it. Love reading you stuff and cant’ wait till the next one. My pies are always so ugly but sure do taste good lol. Thanks for taking the time to share with us. Bonnie
Margo says
You have given me the courage to try a pastry crust, Kevin. Will get some canvas as any dough I put onto my old Tupperware plastic sheet sticks. What a great idea to store in the freezer!
Thank you for making me laugh while learning !
Cheryl hodges says
I’ve fought with getting my pie crust just right for years. Will give this a try, it looks perfect! Thanks Kevin…
Linda Stone says
Texas Hill Country peaches are the best in years; will be trying this for sure ;o)
Denise T says
So I made this pie with a solid top the other day with very ripe peaches from a local farm stand . It was great. Too great. I really am not safe with pie. It becomes a breakfast food and a dessert. I cut huge slices. It is gone within a couple days. It also gets eaten with vanilla ice cream because pie calories are just not enough, my thighs crave more. Also I would sacrifice a healthy meal and replace it with a piece of pie any chance given. Pie is just a perfect food. Thanks for the recipe.
Leslie D says
That pie has made me so hungry that I will be looking for some “real” peaches at the farmer’s market this week to try it. Your crust recipe sounds perfect, and my idea of a smidgen is just like yours.
Thanks for the great recipes and the laughs. I look forward to your blog every week – even if I
am so busy that I don’t get to it right away.
You are much appreciated!
Kevin Lee Jacobs says
Denise T – We have the same eating habits. So glad you tried – and liked – the pie!
Brittney says
Kevin,
I had family visiting and i didn’t have any peaches, but a bunch of granny smith apples. I used your pie crust recipe and I want you to know that I will never use another! It was so delicious! Everyone loved it 🙂
Michelle Newton says
This is my Mom’s favorite pie. Your recipe looks great – I am going to bake this and surprise her with it. I can’t wait!
Michelle says
My idea of smidgen and you idea of smidgen are exactly the same!
Kevin Lee Jacobs says
Hi Brittney – I’m so glad the pie crust worked out for you!
Denise says
Made your peach pie and crust today. It was perfect!
Kevin Lee Jacobs says
Denise – So glad you enjoyed the pie!
Diane says
I saw this and my first thought was “Oh my goodness, I need this.” This weekend will see a peach pie sitting in my pie safe.
My mother always used tapioca for her pies. I loved the little globs of tapioca that were in the pie; kind of like a bubble tea thing. However, I do like the idea of grinding it up.
Annie says
If you are lucky enough to have a supplier of real lard – not the hydrogenated blocks in most stores – you will find it makes a much flakier crust. It’s also incredibly elastic to work with and my husband insists it is healthier than butter. He makes his own lard, getting the “leaf” fat from a local pig butcher.
I have to admit I have never made a peach pie because I love peach juice dripping down my chin and can’t stand the idea of baking peaches or messing them up with sugar and spice, but with everyone drooling I may have to break down and try it.
Meg says
Hi Kevin,
Something I’ve been wondering about. Demerara sugar is hard to find and the sugar I found was expensive. I’ve been using Sugar in the Raw when it calls for Demerara sugar. Do you have an argument for or against this? Just wondering if I’m missing out by not getting the Demerara, since I have no experience with it.
Also, nice call on grinding the tapioca. I have had it not all dissolve, and this is an excellent solution.
Thanks!
Meg
Bob Beaty says
Hi, Kevin:
Totally unrelated to this delicious peach pie, I just made a very simple orange pudding (in blue bowls) that is crying out for a sauce to drizzle over it just before serving.
Any suggestions?
Cheers,
Bob
Kevin Lee Jacobs says
Hi Bob – Try this: Whisk confectioners’ sugar with just enough Grand Marnier (or some other orange liqueur) to make a thick but pourable sauce. Drizzle over puddings.
carleen schult says
I love peaches! We are just down the road a piece from the best peaches Texas has to offer. That would be Fredricksburg TX. So I hope to try this. I am still loooking for purple and blue bowls so I can make this, but I do have the green spatula!
Kevin Lee Jacobs says
Hi Carleen – Nice to meet you!
Leia says
Pie crust is like a puzzle to me, I just can’t seem to master it. On another note, my husband’s aunt used to mix equal parts cornstarch and sugar in a small amount and sprinkle it on the bottom crust before pouring in the filling. She said it helped soak up the juices and allowed the bottom crust to cook better. I don’t know, I am not a pie baker. Love your blog. I have shared it with many.
Julie says
Even without tasting, this former home economics teacher gives you an A+! You explain everything so well, you help fill the void created by Moms who buy pies, and no more home ec. My husband doesn’t eat pie but a dinner party soon will have your peach pie. Thanks!
Andreas says
gorgeous looking pie, can’t wait to give it a try!!
Sheri says
Yum! I’m still finishing putting down a Peach/Blackberry coffee cake but this pie looks delicious! I have a 5 year old “Frost” peach tree and the peaches are so good. I made my first batch of “Peach Butter”. Required 3 days in a crock pot to cook it down to a butter stage but it worked good.
Beverly, zone 6, eastern PA says
Once again, on behalf of all VISUAL LEARNERS, we applaud your presentation.
Kate says
Thank you Kevin! My hubby has a milestone birthday coming up and loves peach pie. So now I have no excuse, but to make this wonderful pie! What an easy pie crust recipie, yes I need to stop buying those horrible ready made crusts. Thanks for the how to’s!
Rosiland Ball says
I bought that pealer last year when you posted about it – love, love, love it!
Karen L says
A Haiku for your Pie
Good, perfect peach pie,
I wish to eat all of it.
But my waist? Oh my!
Vera H says
Kevin,
Your idea of a smidgen of cream matches mine perfectly. Can’t wait to try your Peach Pie and Blueberry Bars. They look YUM! As usual, along with some useful tips and recipes you served up a healthy dose of laughter. Thank you!
Monique St.Germain says
Hi Kevin,
I do not own a food processor, will a KitchenAide stand up mixer work just as well?
Monique
Kevin Lee Jacobs says
Hi Monique – A standing mixer won’t be useful for this kind of pastry dough. But lacking a food processor, you can always mix the dough by hand. Use your fingers or a pastry-blending gadget to press or cut the butter into the flour. Enjoy the pie!
Casey says
I have been craving peach pie and here is your latest post with the best instructions for a simple pie, round or slab! Thanks so much. BTW, if coming to your public house tour next year, which is the best airport to fly into?
Kevin Lee Jacobs says
Hi Casey – The August 20 event is a garden tour to benefit the Garden Conservancy. Albany airport is 40 minutes from my place. (Or about 25 minutes if you drive the way I do.) Attend the tour if you are able, and do enjoy the peach pie!
Linda says
Kevin,
I want to make this pie tomorrow. I don’t have a food processor, just a 4 cup “mini” so that is too small. Will a pastry blender tool work as well? Or I could just make 1/2 at a time in the mini. Your thoughts? (OK, tell me what model of food processor I should buy)
Linda
Linda says
Kevin,
Sorry, I should have read all the other comments before asking about the lack of food processor. You can skip posting my previous comment.
Linda
Kevin Lee Jacobs says
Hi Linda – Regarding food processors, I have 2 Cuisinart models. Both are 14 cup-capacity. They make light work of pastry-dough!
June Bonfield says
aaahhhh Kevin, thank you for a most delicious pie…..can’t beat peaches!!!
When my mom and her sisster were kids, they finished eating some peaches and discovered a peach stone/seed with a sprout on it. They planted it and grew a tree!! Right in the heart of Montreal Quebec Canada. We had the biggest juicest peaches I have ever had!!! Grannie used those peaches for every thing she could think of!!!
The result today is I cannot pass up a peach or a peach recipe.
Your newsletter comes regularly and I enjoy it every time….thank you so much ….ya done good Kevin ya done good. lOL
June in Ontario Canada
Meredith Hill says
Hi Kevin,
My husband and I are leaving for Hayden Lake, Idaho to visit family for a couple of days. It is one of the most beautiful lakes and the beaches are gorgeous. Have you been there?
Your blog is my favourite and I look forward to reading it each time. Love your garden, tips and recipes. Your perfect peach pie is making my mouth water! Can’t wait to try it.
Beverly says
Kevin – Just polished off a piece of the peach pie made with local Texas peaches. I rallied and made the lattice top and am getting rave reviews. I’m usually a Crisco kind of girl when it comes to crust, but this is very good! Thanks ever so!
T. says
Kevin, you make me laugh! You are so funny! I will make this pie. After I get
the perfect peeler! I have tears…what a riot you are! Thanks so much. T.
Gene says
I made your pie! I followed the recipe exactly as written and used a lattice top crust. PERFECT. The first time I made a pie curst in years. Yours is so easy and oh so good. And best of all the peach pie tasted like fresh peaches.
Thanks and keep the outstanding recipes coming.
gene
Tracey says
I am a fellow Albertan and always buy my peaches from the truck that comes in from the Okanagan. Usually found at the Farmers Markets and roadside stands.
Good peach are ready the middle to end of August. I always ask and make sure they were picked with in a day or two of buying, then I know they are fresh, sweet and juicy.
The prices are reasonable most of the time (about $35) a case, thats comparable to the prices I paid when I lived in Kelowna. I lived there for 10 plus years.
I don’t bother with buying them at the stores, they are picked way too early, before the natural sugars are able to form that’s why they are bland, tasteless and fiberous.
Hope this helps you out!
Tracey says
Kevin
How do you reccommend freezing this pie?
Love your site especially picks of your garden and recipes.
Thank for all your hard work and time.
Carolyn says
Oh, how divine. That is the best peach pie I pie I e ever had. Family agrees with. Me. I’m eating it for breakfast. Just a smidgen of whipped cream you understand. Hee, hee.
Lynn says
I love this pie and make it several times every summer. Our local Asian grocery has Japanese tapioca flour so I use that to thicken that and all other fruit pies I make.
American peaches have just hit the shelves here in Australia so I might just have to make one this weekend. Just the thing for the middle of winter lol. I have already made clafoutis with American cherries. I love getting your summer fruit in our off season.
John says
Hi Kevin,
My grandma taught me how to make pie crust. She used Crisco shortening, and no sugar. I always thought it bland, but it was really flakey.
She used two butter knives to cut the shortening into the flour. They didn’t have food processor back then. Well, maybe a few people did, but they weren’t commonplace.
I have already switched from shortening to butter as my fat of choice. And the food processor takes all the work out of making pie crust. I will next try adding a little sugar. I think that would take some of the blandness away.
Thanks for the recipe! I LOVE peach pie!
Miguel says
I love the fact that at the very end of the blog there is a recipe for Low-Carb Cottage Cheese Pancakes! Brought me right back to ‘oh yeah, forgot I’m dieting’….I’m still going to make the pie but now I know what I’m having the following day (there’s no such thing as a 2 day old peach pie).
Kevin Lee Jacobs says
Hi Lynn – So glad you are enjoying this pie!
Hi John – Salt is the other crucial ingredient for pie crust. Without it, the crust will be bland as dust!
Hi Miguel — The cottage cheese pancakes will make your engine purr. I promise!
Ardelle F Tuxen says
The peaches have been wonderful this year and peach pie almost identical to your recipe is going to a garden party today – ’tis in my oven as I write. Another favorite is peaches with blueberries or raspberries or a combination of berries. BTW, how many hours do you work out each day? 🙂 Eating a small piece of pie is almost impossible. That’s why when a potluck or company is in the plan it will definitely require that I make a peach, blueberry, rhubarb or other luscious fruit pie to share – just make sure to eat dessert first or it will be gone. I make many versions of your Galette recipe – often taking them to outdoor theater events – always easy to carry and always a hit. The onion and brie cheese is always in demand.
Jay says
The photo with the whipped cream made me laugh out loud. Are you sure we’re not related?
susan gortva says
been thinking about peach pie for a while now. looking at yours, I made mine today. thanks again kevin
Noreen Wenger says
Happy Anniversary Kevin and Mr. Fox! And Many happy returns. Great Peach Pie recipe. Cant wait!
Shirley says
I can never get the fruit to easily come off the pit. And they say stone peaches. Any one else have this problem?
Merrilee says
Do you have a GF pie crust recipe, so I can make this luscious peach pie? Thanks!
Karen at Country Gardens of Oley Valley says
wow! this sounds soooooo good. just picked off all the peaches of my two red haven peach trees. the chipmunks and squirrels are getting to them faster than I am. they are also fasting on my 38 blueberry bushes along with the birds. not enough time in the day along with all the rain we are having. however, the rain is doing a great job with my potted perennials on my patio that have yet been planted. congrats on you anniversary!
Barbara Mullinix says
Hi, Kevin – This lovely recipes makes me wonder if you have ever tried Peach Buttermilk Sherbet. My recipe originally came from the old Woman’s Day Encyclopedia of Cookery, Vol. 8. It is intended for still freezing, which is how I made it until I got an ice cream maker. My most recent change to it has been to add Clear Gel to the sugar instead of stabilizing with an egg white late in the churning. Very easy and delicious. If you would like a copy let me know.
Sheri S Wentland says
Looks delicious! Have to try it.
And I recently had two friends visit for 16 days. Two days before they left they gave me a list of meals I had made that they just HAD to have the recipes for. As I started printing I grinned—because seven of the meals were all your recipes! and that didn’t count the buttermilk buckwheat pancakes we had for breakfast one day. Or the perfect waffles. I told them to just sign up for your blog and buy your cookbook:)
Janet Metzger says
Kevin,
thank you for the recipes and the memories, and congratulations on 20 years.
Blessings,
janet
JOANN says
Hi Kevin…..I just made a peach pie the other day but I am going to make one following
your recipe because your pie looked sooooo good!! So glad to see that you use whipped
cream like I do!!
Happy baking,
Joann
John says
My dad and sister came for lunch, today and I made a pie, using your crust recipe. It turned out wonderful! Better than grandma’s, and she was the Queen of Pie Crust! This will be my new go-to pie crust recipe.
The peaches seemed a little unripened at the store, so I used blueberries, instead. My dad was very pleased and I sent the leftovers home with him.
Alan says
Hello Kevin,
The pie was “picture perfect” when it came out of the oven and the empty pie dish after dinner was a picture of how delicious the pie tasted as it was consumed. I served it with soft vanilla ice cream that blended with the peaches as it melted down the sides of each piece. Absolutely DELICIOUS…..Next up, Your Glazed Strawberry Tart.
Georgeann Brown says
Kevin, I will give you the benefit of doubt that the perfectly whipped cream didn’t come out of a can, but you had spooned it into a pastry bag and piped it with the appropriate tip.
Kate says
Sounds and looks wonderful! One of my most vivid summer memories is attending a hats-and-gloves garden party where dessert was warm slices of homemade peach pie topped with a scoop of hand churned vanilla ice cream. HEAVEN!
As for that butter in the crust, when I serve a cake or pie that calls for lots of butter and a guest will invariably gasp at the recipe, I always pat their hand and say “Oh honey, it’s not all in that one piece….”
Hope you are staying safe. And thank you so much for the gluten free recipes. I was recently diagnosed with Celiac disease so your recipes have been so helpful! xxx
Christine Swift says
OH- EM-GEE!! I don’t know what I love more, your recipes or your instructions! I’m laughing so hard (while clutching my pearls) that I can’t even SEE!! Thank goodness I have a serrated peeler or I would have to run right out and buy one. Please keep up the good work…we need as much fun and laughter during these times as you can provide. Love love love you Kevin.
Sallie Grover says
Is it possible to use tapioca starch instead of ground minute tapioca? I bought a box of the starch by mistake and would love to use it up.
If so what, how much starch is equivalent to the three tablespoons of minute tapioca?
Kevin Lee Jacobs says
Hi Sallie – 3 generous tablespoons of tapioca starch should do the trick. Enjoy!