It’s peach season! One of my most Favorite times that I look forward to every summer! This easy perfect peach pie made from scratch is truly a taste of summer. I love peach season and this is a delicious way to enjoy this queen of summer juicy fruit!
The tender flaky crust will melt in your mouth and the pie isn’t too sweet but allows the natural juicy sweetness of the peaches to shine through. The ingredients are simple and the crust is so good but if you don’t want to make your own crust it’s easy enough just to use store bought pie dough.
2 cups all purpose flour
1 tsp salt
2/3 cup shortening or lard (Tenderflake is my Favorite brand)
1/4 – 1/3 cup cold water
Mix the flour and salt together. Add the shortening and mash into the flour with a pastry blender or fork until you get the consistency of small pea- size lumps. Add the water and form into dough with your hands. Divide into two equal balls of dough. Sprinkle counter top with about 1-2 Tbsp of flour and roll out one ball of dough on top of the sprinkled flour to a thickness of about 1/8 – 1/4 inch. Gently roll up dough and then unroll over a 9 inch pie dish, completely covering the pie dish. Press dough into the pie plate and on the top edges of pie plate. Trim off excess dough from the outer edge of the pie plate. Roll out the second ball of dough as the first and then roll it up and set it aside to be the top crust after the peach filling has been added to the bottom pie crust.
8 ripe peaches, peeled
1/4 cup brown sugar
1/4 cup white granulated sugar
3 Tbsp cornstarch ( or 4 Tbsp if peaches are extra juicy)
Place the peaches in a large heat proof bowl and cover with boiling water and let the peaches sit in hot water for 3-4 minutes. Drain off the hot water and then cover the peaches in cold water to cool and allow you to handle the peaches without being too hot. This will loosen the skins and allow you to peel the peaches with ease. Peel and slice the peaches and combine with the sugar and cornstarch. Wet the edge of the bottom pie crust with a thin film of water to help the top and bottom pie crusts stick together. Place the peach filling on top of the bottom crust, unroll the top pie crust gently over top the pie filling and then press the edges of the top and bottom pie crusts together with your fingers. Trim off excess pie dough from the top pie crust edge. Poke a few steam vents in the center of the pie with a fork. Bake at 375 F on the bottom or second from the bottom oven rack for 45 – 60 minutes. Let cool and serve with whipped cream or ice cream. Enjoy!
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