This sumptuous Favorite Peach Pie is filled with fresh peaches, sugar, and a pinch of cinnamon in a delicious two-crust pie to die for! We first tasted this recipe last summer and it was served with Snickerdoodle Ice Cream! Oh, my, was that heavenly!

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The double dose of cinnamon was so wonderful. My Favorite Peach Pie is a spectacular dessert your whole family will love! I’ve provided a lot of pictures and step-by-step directions to get you through the homemade pie crust directions. The best advice I can give those of you who rarely make homemade pie crust is to keep practicing.

You get better at this skill the more you do it. I would also recommend that you ask someone who makes homemade pie crust regularly to show you how they do it. It helps seeing for yourself how it’s done and feeling the texture with your hands so you have an idea what it’s supposed to turn out like.

One of the old-fashioned cook books I used to have recommended that you make a pie every day for two weeks and by the end of that time you will be able to make a really fabulous pie crust. That cookbook was probably right. I’ve incorporated many of the tips my mom used in her homemade pie crust in this recipe.

Mom always used iced water and baking powder in the pie crust, so those are included in this recipe. Mom never actually added cinnamon to her peach pie, but it’s phenomenal either way! I’ve included it in this recipe to stay closer to the original Betty Crocker version this recipe comes from.

My mom was the queen of pie baking when I grew up. She came from a large farming family in Southeastern Ohio with 8 siblings. So from the time she was about 8 years of age she was expected to make about 8-10 pies, 2-3 cakes and several batches of cookies every Saturday morning for the week.

She could whip out a pie making her own crust (only using her fingers to make the dough–no pastry cutters or knives) in about 10 minutes. This is not her pie crust recipe or the way she made peach pie, but it is a fantastic recipe.

When my children were little we would drive to see my parents  in Titusville, Florida, and mom would welcome us with several loaves of homemade bread, cinnamon rolls (my husband’s favorite) and usually 2 or 3 homemade pies. Mom’s crust is to die for. To this day, even though my crust is very tender and flaky it cannot compare to my mom’s or my grandma’s. My son’s favorite was her peach pie. He always requested it.

Favorite Peach Pie is adapted from the Betty Crocker 1972 edition cookbook. When my friend made it she said she hadn’t baked pies in so long she wanted to make sure it turned out, so she turned to good friend, Betty Crocker, to make this delicious recipe. I hope one of these days she will make some pies again with her homemade crust recipes because they are very good and I would like to post them here.

Anyway, if you’re looking for an amazing peach pie recipe, than consider this Favorite Peach Pie. It’s terrific served ala mode, but it’s just as wonderful served plain.

When I initially posted this recipe in July 2012, my pictures were taken with an iPhone so they weren’t very good. I remade the recipe in November 2014 after I got my new Canon camera, but because it was off season the only peaches available were white flesh peaches. Unfortunately, the pie really looked more like Apple Pie than Peach Pie even though it still tasted terrific.

I recently remade this recipe (September 2017) and this time I used whopper sized peaches and increased the amount from six cups to eight cups of peaches (that was using six peaches!) I cooked the pie 2 1/2 hours but it probably could have handled another hour so it wasn’t quite so soupy. Even still, the pie was absolutely delicious. Give this recipe a try and you’ll see why.

Favorite Peach Pie using fresh peaches is a sumptuous treat! Peach Pie was always one of my son’s favorite pies growing up. My mom used to whip out a peach pie in about 10 minutes!

I bake my pies at 300 until they are done. This ten-inch deep dish pie took 2 1/2 hours but I probably should have baked it an additional hour so it was not quite as soupy. I knew it wouldn’t be totally done because the juices still hadn’t thickened when they oozed out of the pie. But I really needed to get it out of the oven so it didn’t cook quite long enough.

Every bite of Favorite Peach Pie will have you drooling. 🙂

Favorite Peach Pie is a delight. It’s really excellent with vanilla or Snickerdoodle ice cream served on top!

Here’s what I did.

I used these ingredients. I used close to a cup of iced water.

Combine flour, baking powder and salt in a large bowl. Cut in shortening with a pastry blender until coarse crumbs form.

This is what the texture should look like.

Add iced water about a quarter cup at a time stirring after each addition, until enough water has been added so the dough comes together.

Stir with a wooden spoon to combine.

Place two large sheets of waxed paper on counter. Sprinkle heavily with flour. Add half of the pie crust rolled into a ball. Sprinkle heavily with more flour.

Top dough with two more sheets of waxed paper. Roll out dough about two times in each direction. Remove top waxed paper and sprinkle with more flour to the edges. (This will help prevent the paper from sticking to the dough).

Replace waxed paper on top of dough and continue rolling out the dough from the center to the outside edges until the dough is completely rolled out. Aim to try to get the dough as circular as you can so it will fit the pie plate. Remove top pieces of waxed paper carefully. If any part starts to stick sprinkle a little flour against it and tap it gently into the dough.

Gently fold the dough in half, then in quarters.

Place quartered pie dough into pie plate. Gently unfold dough so that it fits into the pan.

Press pie dough into plate. (You don’t actually have to flute the edges here. I forgot I was making a top crust instead of a lattice crust so I had to flute the crust twice).

Roll out remaining half of the dough in the same way and have it ready to go before you make up the peach pie filling.

I used these ingredients for the peach pie filling.

Peel and slice peaches. My peaches were whoppers! I decided to use 8 cups of peaches instead of 6 cups. But that means that the pie will have to cook longer for the peaches and syrup to cook completely. For this much fruit, that pie should have cooked at least 3 hours–maybe even 3 1/2 hours!

Add lemon juice, sugar, cinnamon and UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. 

Stir ingredients together to combine.

Spread peach pie filling into prepared pie crust shell. 

Don’t fill the pie plate UNTIL you have the second crust ready to go and you are ready to bake immediately. Otherwise, you’ll end up with a SOGGY crust! Yikes. 

Dot with butter. I just cut off slivers of butter.

Place the remaining pie crust layer (wrapped in quarters) over top of the pie.

Gently fit the top layer over top of the pie. Trim edges with a knife. Save all the extra dough and you can use it to make Pie Crust Cinnamon Rolls. They’re amazing.

Flute the pie crust bringing both crust layers together. Cut slits in pie to allow steam to escape and so juices will bubble up while baking.

Here the slits have been cut into the top crust.

Bake at 300 for as long as it takes to cook the fruit and thicken the juice. This 10-inch pie took 2 hours 30 minutes at 300, but because I had so much extra peach pie filling it really needed to cook another hour until the juices ran thick.

I made Pie Crust Cinnamon Rolls with the leftover dough. 

One of the easiest ways to check for doneness on a pie is to see if the juices are bubbling up thickly from the slits or lattice crust. That’s when you can tell the pie is done. Most pies cooked at 300 don’t cook in less than an hour — and they usually take much more time. If I make a huge deep dish pie using a 9×13″ baking dish or a 10×14″ baking dish those batches usually take about two-three hours to bake all the way through.

Favorite Peach Pie is marvelous served ala mode.  

Doesn’t this pie look heavenly? It sure tastes wonderfully. We served ours with Snickerdoodle ice cream. Wow! That was so G-O-O-D!!!

Favorite Peach Pie will become one of your favorites too. I guarantee it will satisfy any sweet tooth craving you’re having. It’s also a perfect summer dessert when peaches are in season.

Here’s the recipe.

FAVORITE PEACH PIE

(Recipe from Mimi Pownall, Black Mountain, NC, source: adapted from Betty Crocker Cookbook, 1972 edition)

Favorite Peach Pie

Teresa Ambra

Favorite Peach Pie is one of those vintage Betty Crocker recipes that's absolutely perfect. This lovely homemade pie is filled with fresh peaches and cinnamon and is cooked to perfection. It's excellent served with vanilla or Snickerdoodle ice cream. Perfect summer dessert.

No ratings yet

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Course Pies/Dessert

Cuisine American

Servings 8

Calories 608 kcal

Equipment

• 1 mixing bowl
• 2 wooden spoons
• 1 10-inch pie plate
• 1 pastry blender
• waxed paper
• 1 Rolling Pin
• 1 medium mixing bowl
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

10-INCH PIE:

• 2 2/3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods) (Plus extra flour to roll out the crust)
• 1 tsp. sea salt
• 1 tsp. baking powder
• 1 cup Crisco shortening you can also use butter
• 7-8 tbsp. Ice water or more, if needed (I used about 1 cup)
• 6 cups fresh peaches (about 11 medium) (I used 6 large peaches yielding 8 cups)
• 1 tsp. lemon juice
• 1 1/4 cups granulated sugar
• 1/3 cup UNBLEACHED all-purpose flour
• 1 1/4 tsp. cinnamon
• 3 tbsp. unsalted butter

Instructions

 

CRUST:

• Heat oven to 300°.
• Measure flour, salt and baking powder into a bowl.
• Cut in shortening thoroughly with pastry blender.
• Add ice water a little at a time, mixing until all flour is moistened and dough almost cleans the side of the bowl (1-2 tbsp. water can be added if needed).
• Gather dough into ball.
• Place waxed paper on counter.
• Sprinkle heavily with flour.
• Place ball of pie dough onto waxed paper and sprinkle heavily with more flour; cover with more waxed paper.
• (For two-crust pie, divide dough in half and shape into 2 flattened rounds.)
• Roll dough 2 inches larger than inverted pie pan.
• (After 4 or 5 rolls with the rolling pin, I lift off the waxed paper and sprinkle more flour on top of dough to prevent sticking).
• Gently remove top layer of waxed paper.
• Fold pastry into quarters; unfold and ease into pan.
• Trim overhanging edge of pastry if necessary.
• Roll out second layer of dough.
• Once both layers of crust have been rolled out, add peach filling to the pie plate.
• Dot with butter.
• Add remaining pie crust on top of peach filling; cut slits so steam can escape.
• Flute edges.
• Bake at 300° until the filling is no longer soupy. The filling will bubble up very thickly through the slits in the crust. It may take two to three hours depending on how much peach filling you use.

PEACH FILLING:

• Mix peaches, lemon juice, granulated sugar, flour and cinnamon in a medium mixing bowl; set aside until both layers of pie crust are made.
• Turn into pastry-lined pie pan; dot with butter.
• Cover with top crust and seal and flute edges.
• Make about 6 slits in top crust to allow steam to escape while baking. (This prevents toughness).
• Makes 1 pie.

Notes

NOTE: I never bake pies at 425° (suggested for this recipe) because they do tend to burn and scorch. Mom always baked her pies at 300° for as long as it took. Rarely did she ever have her pies get too brown at that temperature. In the event that the pie starts browning before being cooked, drape the whole pie with aluminum foil. To test for doneness, when the juices bubble through the slits in the pie and are thickened—NOT SOUPY—then the pie is done. Otherwise, when the pie is cut, the juice runs all over the place. This is a sign of an undercooked pie!

 

NOTE: Use ice water for the water in the crust--not cold tap water.

 

NOTE: If you allow the filling to sit in the bottom crust and then you still have to roll out the top crust, the filling sits in the crust an additional 5-10 minutes or more and it will be soggy. Don't put the filling into the crust until both layers are rolled out and ready for use.

 

NOTE: Mimi served this with vanilla ice cream and a Snickerdoodle ice cream which were both delicious.

 

NOTE: I used six whopper-sized peaches. They yielded 8 cups of peaches which I used instead of six cups in a 10-inch deep dish pie shell.

 

Recipe adapted from Betty Crocker.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 608kcalCarbohydrates: 79gProtein: 6gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 4gCholesterol: 12mgSodium: 323mgPotassium: 197mgFiber: 3gSugar: 41gVitamin A: 518IUVitamin C: 5mgCalcium: 58mgIron: 3mg

Keyword dessert, peach dessert, peaches, pie

Tried this recipe?Let us know how it was!

If you love peaches, you will love this Favorite Peach Pie.

Come over and join me for a slice!

There is nothing quite like fresh fruit pies for dessert.

We love any kind of fruit pie. A dab of Blue Bell ice cream will make our Favorite Peach Pie just about perfect. 🙂

You may also enjoy these delicious recipes!

Mom’s Peach Pie

Peach Crumb Pie

Peaches ‘n Cream Pie

Favorite Peach Pie

Teresa Ambra

Favorite Peach Pie is one of those vintage Betty Crocker recipes that's absolutely perfect. This lovely homemade pie is filled with fresh peaches and cinnamon and is cooked to perfection. It's excellent served with vanilla or Snickerdoodle ice cream. Perfect summer dessert.

No ratings yet

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Course Pies/Dessert

Cuisine American

Servings 8

Calories 608 kcal

Equipment

• 1 mixing bowl
• 2 wooden spoons
• 1 10-inch pie plate
• 1 pastry blender
• waxed paper
• 1 Rolling Pin
• 1 medium mixing bowl
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

10-INCH PIE:

• 2 2/3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods) (Plus extra flour to roll out the crust)
• 1 tsp. sea salt
• 1 tsp. baking powder
• 1 cup Crisco shortening you can also use butter
• 7-8 tbsp. Ice water or more, if needed (I used about 1 cup)
• 6 cups fresh peaches (about 11 medium) (I used 6 large peaches yielding 8 cups)
• 1 tsp. lemon juice
• 1 1/4 cups granulated sugar
• 1/3 cup UNBLEACHED all-purpose flour
• 1 1/4 tsp. cinnamon
• 3 tbsp. unsalted butter

Instructions

 

CRUST:

• Heat oven to 300°.
• Measure flour, salt and baking powder into a bowl.
• Cut in shortening thoroughly with pastry blender.
• Add ice water a little at a time, mixing until all flour is moistened and dough almost cleans the side of the bowl (1-2 tbsp. water can be added if needed).
• Gather dough into ball.
• Place waxed paper on counter.
• Sprinkle heavily with flour.
• Place ball of pie dough onto waxed paper and sprinkle heavily with more flour; cover with more waxed paper.
• (For two-crust pie, divide dough in half and shape into 2 flattened rounds.)
• Roll dough 2 inches larger than inverted pie pan.
• (After 4 or 5 rolls with the rolling pin, I lift off the waxed paper and sprinkle more flour on top of dough to prevent sticking).
• Gently remove top layer of waxed paper.
• Fold pastry into quarters; unfold and ease into pan.
• Trim overhanging edge of pastry if necessary.
• Roll out second layer of dough.
• Once both layers of crust have been rolled out, add peach filling to the pie plate.
• Dot with butter.
• Add remaining pie crust on top of peach filling; cut slits so steam can escape.
• Flute edges.
• Bake at 300° until the filling is no longer soupy. The filling will bubble up very thickly through the slits in the crust. It may take two to three hours depending on how much peach filling you use.

PEACH FILLING:

• Mix peaches, lemon juice, granulated sugar, flour and cinnamon in a medium mixing bowl; set aside until both layers of pie crust are made.
• Turn into pastry-lined pie pan; dot with butter.
• Cover with top crust and seal and flute edges.
• Make about 6 slits in top crust to allow steam to escape while baking. (This prevents toughness).
• Makes 1 pie.

Notes

NOTE: I never bake pies at 425° (suggested for this recipe) because they do tend to burn and scorch. Mom always baked her pies at 300° for as long as it took. Rarely did she ever have her pies get too brown at that temperature. In the event that the pie starts browning before being cooked, drape the whole pie with aluminum foil. To test for doneness, when the juices bubble through the slits in the pie and are thickened—NOT SOUPY—then the pie is done. Otherwise, when the pie is cut, the juice runs all over the place. This is a sign of an undercooked pie!

 

NOTE: Use ice water for the water in the crust–not cold tap water.

 

NOTE: If you allow the filling to sit in the bottom crust and then you still have to roll out the top crust, the filling sits in the crust an additional 5-10 minutes or more and it will be soggy. Don’t put the filling into the crust until both layers are rolled out and ready for use.

 

NOTE: Mimi served this with vanilla ice cream and a Snickerdoodle ice cream which were both delicious.

 

NOTE: I used six whopper-sized peaches. They yielded 8 cups of peaches which I used instead of six cups in a 10-inch deep dish pie shell.

 

Recipe adapted from Betty Crocker.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 608kcalCarbohydrates: 79gProtein: 6gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 4gCholesterol: 12mgSodium: 323mgPotassium: 197mgFiber: 3gSugar: 41gVitamin A: 518IUVitamin C: 5mgCalcium: 58mgIron: 3mg

Keyword dessert, peach dessert, peaches, pie

Tried this recipe?Let us know how it was!