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–+ servings
a slice of peach pie on a plate
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Classic Peach Pie

This is a classic recipe for Peach Pie. The crust is tender and flaky, and the filling sweet and full of delicious peaches!
Course Pie
Keyword classic peach pie, peach pie
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 pie
Author Jo-Anna Rooney

Ingredients

Pie Crust:

  • 2 cups all purpose flour
  • 3/4 tsp salt
  • 2 tbsp granulated sugar
  • 2/3 cup shortening (lard)
  • 1/4 cup cold water

Peach Filling:

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

Cinnamon Sugar Top:

  • 1/2 tsp granulated sugar
  • 1/8 tsp ground cinnamon

Instructions

Making the Pie Crust:

  • Sift the flour, salt and sugar into a large bowl.
    2 cups all purpose flour, 3/4 tsp salt, 2 tbsp granulated sugar
  • With a pie cutter cut in the shortening until the particles are pea sized.
    2/3 cup shortening
  • Sprinkle in the water, 1 tsp or so at a time, mixing lightly with a fork.
    1/4 cup cold water
  • Press into a ball then 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.
    4 cups sliced peaches, 3/4 cup granulated sugar, 1 tbsp cornstarch, 1 tbsp lemon juice

Baking the Pie:

  • Preheat your oven to 425 degrees F.
  • Roll out one ball of the pie crust for the bottom crust of the pie. Then place it into your pie plate. Gently press down.
  • Add the peach pie filling.
  • Now for the top crust, roll out the other ball of dough and place it over the top of the pie. Press together the edges of the crust, then trim off the extra dough. If you want to try a different crust, see above for how to make a lattice crust or crimped edges.
  • If you're making a classic pie crust use a knife to make air vents in the top crust by cutting slits in the crust.
  • Brush the top crust lightly with milk, then generously sprinkle with a cinnamon and sugar mixture.
    1/2 tsp granulated sugar, 1/8 tsp ground cinnamon
  • In your preheated 425 degree F oven, bake the pie for 20 minutes.
  • Then after this time slip a baking sheet onto the rack below the pie, then TURN DOWN the temperature to 350 degrees F, and bake for 35-40 minutes more. Bake until the crust is golden brown and the filling is bubbling in the vents.