In The Kitchen

Peach Fest! My Peach Pie


This time of year, we eat a lot of peach everything:
Fresh peaches, peach jam, peach crisp, and peach pie!


I usually just make a regular sized peach pie, but last week the hubby & I spotted the most fun appliance ever!!  A Mini-Pie Maker!  Whoot!  While I do love the concept of this maker, I’m still struggling with getting the perfect mini-pie.  The crust is brilliant, and the fillings are delish!  BUT, the edges of the pies keep coming out burned.  Hmmm.  Still a work in progress.


But delish and too cute, nonetheless!
So here is my recipe for peach pie.  I have been making this crust and filling for over 10 years now, and I believe it came from Mom.  It’s my fave.


Please note, this recipe is for 1 Regular Sized Covered Peach Pie! (not mini-pies)


Pie Crust Peach Pie


Makes 1 2-crust 9″pie



  • 2 cups all purpose flour
  • 3/4 tsp salt
  • 12 tbsp heaping icing sugar (optional)
  • 2/3 cup shortening
  • 1/4 cup water
  • 1 pie crust (see recipe above)

The Peach Filling

  • 4 cups sliced peaches (remove skins first)
  • 3/4 cup sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice


  1. Sift flour, salt and icing sugar into a bowl.
  2. Cut in shortening until particles are pea-sized.
  3. Sprinkle with water, 1 tsp at a time, mixing lightly with a fork.
  4. Press into a ball. Separate into 2 balls.
  5. Roll out each ball onto a well floured surface.

Making the Peach Filling

  1. In a bowl combine peaches, sugar, cornstarch and lemon juice. Set aside.

Baking the Pie

  1. Preheat your oven to 425 degrees.
  2. Put one rolled out section of crust into your pie plate. Gently press down.
  3. Add peach filling.
  4. Add on the other rolled out section of pie crust.
  5. Press together the edges of the crust. Then trim off the extra dough.
  6. With a sharp knife, cut vents into the top crust. I usually make 4 vents.
  7. In your preheated 425 degree oven, bake your pie for 30 minutes. Then after this time, reduce the temperature to 350 degrees, and bake for 25-35 minutes more. Bake until the crust is golden brown and your filling is bubbling in the vents.


  • Roll your pie dough on floured wax paper.  It makes it so much easier to pick up your crust.  It’s great for clean-up too!
  • If you happen to have a mini-pie maker too, just remember to cook the filling first.
I hope you enjoy this recipe!  We sure do!

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  • Reply
    August 19, 2011 at 1:57 PM

    Yummy delish and so cute! that pie crust recipe looks interesting – have you given away a secret? 🙂

  • Reply
    August 19, 2011 at 3:23 PM

    Not sure how your mini pie maker works, but maybe try some foil over the edges where they keep getting burned? Take the foil off for the last bit of cooking so it browns just right.

  • Reply
    August 19, 2011 at 3:54 PM

    It’s likely the sugar in the crust recipe over caramelizing (aka burning) … try a crust with no sugar and see if it happens. I want one of those machines – did you get it at Williams Sonoma? Your photograph made it look delish!

  • Reply
    Ali Richardson
    August 19, 2011 at 4:30 PM

    Yummy yum!!! that looks delicious! (btw, I love that chippy white background in your pics ).
    Happy Friday!

  • Reply
    Stephanie @ henry happened
    August 20, 2011 at 1:19 AM

    Those mini pies look so yummy! I made several mini peach cobbler-y things last summer and they were SOOO good. The crust is always my fave part (even a little burnt!) 🙂

  • Reply
    Barefeet In The Kitchen
    August 20, 2011 at 4:33 AM

    Those mini pies are adorable. I’ve been craving peaches for ages now. I’m finally making a peach cake tomorrow and I can’t wait!

  • Reply
    Kim Franklin
    August 20, 2011 at 9:35 AM

    That looks amazing, if only I would have found this a few days earlier… Moms birthday party yesterday would have been complete.

  • Reply
    August 21, 2011 at 1:55 AM

    Love the mini pie, thanks for the recipe! Stopping in from UTT&D

  • Reply
    [email protected]
    August 21, 2011 at 2:09 AM

    Yum! That looks so amazing!!!! I want one right now 🙂

  • Reply
    Sam Findlay
    August 21, 2011 at 6:02 PM

    Hi Joanna,
    These look yummy! I have just awarded you the Versitile Blogger Award on my blog! Please check it out and I hope you accept!

  • Reply
    Nicolette @ Momnivore's Dilemma
    August 21, 2011 at 8:30 PM

    Pie trumps cake in my world any day.

    I just scored some peaches from the farmers market this afternoon…now, to adapt your recipe to be GF. My kids have never had pie. And that is sinful.


    Love the distressed table in the background of that shot.

  • Reply
    August 21, 2011 at 9:48 PM

    Oh this looks lovely! I wish you were my neighbor… Happy Annivers too, 12 years is awsome. xoxo

  • Reply
    August 22, 2011 at 3:24 PM

    It looks so gorgeous and yummy. I am so hungry I gotta go make this right now :).

  • Reply
    Jordan McCollum
    August 22, 2011 at 7:40 PM

    Oh yum! I was shopping for some mini pie pans today, but maybe a machine would be the right way to go.

    Thanks for sharing!!

  • Reply
    natasha {schue love}
    August 23, 2011 at 3:08 PM

    This looks heavenly!!! WOW!

  • Reply
    [email protected]
    August 24, 2011 at 4:31 PM

    This recipe looks wonderful, and the minis sure are cute! I love making the minis because then there are not leftovers to tempt me. I will definitely be trying this. I linked to you from Tasty Tuesdays. Thanks!

  • Reply
    September 1, 2011 at 12:36 PM

    This looks so yummy! Featuring YOU over on my blog today! Thank you so much for linking up to my {wow me} wednesday party! Have a wonderful day!


  • Reply
    Grilled Pork Chops with Ginger Peach Chutney
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