Mom’s Peach Pie is awesome. It was really Grandma’s Peach Pie recipe, and probably her mother’s before that. Oh, did they ever know how to make pies! Mom’s pies were second only to Grandma’s. Mom’s basic fruit pie recipe was simple–four to five cups of fresh fruit, a cup of sugar, 3 heaping tablespoons of flour and 3 tbsp. butter. That was it. What set Mom’s pies apart was the marvelous, flaky crust.

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Mom would make pies every week. She worked the shortening into the flour with her fingers (a superior way) and could have a crust whipped out in five minutes. No kidding. Mom was fast. She would have two pies oven ready in about 20 minutes. Five minutes for each crust and five minutes paring up the different fruits and adding the other ingredients.

It wasn’t until after I moved away from home and started having kids that I finally pinned Mom down one time when we were visiting and asked her to show me how to make pies. I made her measure it out after she dumped ingredients into her mixing bowl and then learned how to work the pie crust with my hands.

I still don’t know how she could do it so fast. I can’t work shortening into the flour in anything less than ten to fifteen minutes. Quite frankly, I really prefer using a pastry blender and not because I’m afraid to get my hands messy.

Mom always made homemade pies for us when we would come over to visit about six to eight times a year on holiday weekends. My oldest son loved her Peach Pie so she made it for him a lot when he was younger. My youngest loved her Custard Pie, so that was on the menu too. She made all the berry pies for me as well as the chocolate and lemon pies. Oh, my. I could never get enough of Mom’s pies growing up and even into adulthood. We would clean out two pies in a day and she would usually end up making two or three more for us while we were there for those short visits.

Mom grew up on a farm in Southeastern Ohio with a lot of fruit trees on the property, as well as lots of wild berry bushes nearby. So she grew up making lots of fruit pies when she was a young girl. I’m really glad I had her pass on the skill to me because pie baking really is an art.

To get nice, flaky pie crusts you can’t overwork the dough – that’s why using your fingers to work the shortening or butter into the flour is still the best method. Mom also used baking powder. I’m convinced that’s part of the reason her pie crusts are so good. I don’t think I’ve seen baking powder in ANY pie crust recipes ever. It makes a difference as far as I’m concerned. While I’ve made other Peach Pie recipes, there’s nothing quite like Mom’s Peach Pie.

Mom grew up making her pie crusts with lard or butter, but somewhere in the 1930s or 1940s she switched over to Crisco shortening because it was available when butter wasn’t. So I grew up making it with shortening. Although I have to admit I’d like to switch out to butter, coconut oil or even back to lard at some point and get away from hydrogenated oil.

It has been years since I’ve made pies, let alone Peach Pie. I stopped making them about five years ago when I started trying to eat a lot healthier. But when we had a pretty sizable crop of peaches this year from our back yard, I relented and decided to get back to pie baking again.

Mom’s Peach Pie doesn’t use cinnamon as a flavoring, yet you will find this pie the most delectable Peach Pie you’ve ever eaten. Oh, my, did this pie ever turn out heavenly. I’m glad I made it for company, otherwise, I would have eaten the whole thing myself. I love Mom’s Peach Pie. I think you will, too!

One of the secrets to Mom’s pies was to bake them at a low temperature – 300 degrees. Pies aren’t done until the juices bubble up thickly to the top of the pie through the lattice crust. If you take them out prematurely, the pies will be soupy when you cut into them. Sometimes pies would take two to three hours to bake through. Pies that are baked at higher temperatures tend to have crusts that brown too much, yet the inside usually won’t be cooked enough.

If you want the best Homemade Pie Crust  then give Mom’s recipe a try, too. Put the two together and you will have one of the best desserts you will ever eat. Add a scoop of vanilla ice cream and you will be in seventh heaven. Don’t be intimidated about making Homemade Pie Crust. Practice really does make perfect. Keep at it and pretty soon you’ll be making pies just as wonderful as Mom’s!

Mom’s Peach Pie is one of the most awesome pies you will ever eat!

Each bite of Mom’s Peach Pie is mouthwatering.

There’s nothing quite like homemade pie from scratch.

Here’s what I did.

I used these ingredients for the peach pie filling.

Place peaches in a large mixing bowl. Add sugar and UNBLEACHED flour. Bleached flour toughens baked goods.

Stir ingredients to combine. Allow peaches to sit out while rolling out crust.

Make up a batch of Homemade Pie Crust. After rolling out bottom crust, place dough in pie shell and flute edges. Dot pie with butter. Roll out pie crust for top crust. Using a pastry wheel cut dough into strips.

Don’t fill the pie shell until the top crust is ready and you’ve cut the pasty in strips with a pastry wheel. Otherwise if the peach juices sit in the pie shell too long, the bottom crust will get soggy. Add peach mixture.

Layer pieces of pie dough strips in one direction.

Now lay strips in opposite direction. This is not a woven lattice crust. This is the way Mom always used to top her pies.

Bake pie two to three hours at 300. The juices from the peaches will bubble up and look thick when the pie is done.

Here’s an interior view of the pie. It’s not soupy because I cooked it for a couple of hours and waited until the peach filling thickened as it bubbled up to the top of the pie.

Doesn’t Mom’s Peach Pie look wonderful?

We love Mom’s Peach Pie and believe you will too!

Here’s the recipe.

MOM’S PEACH PIE

(Recipe adapted from my Mom, Helen Mattis, Titusville, FL)

Mom's Peach Pie

Teresa Ambra

Mom's Peach Pie is a family favorite vintage recipe passed down from my grandmother. This fabulous homemade Peach Pie with a homemade pie crust is to die for! It's a scrumptious pie that's baked slowly so that it cooks all the way through and is not soupy inside once you cut into it. Perfect for family or company meals.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Pies/Dessert

Cuisine Southern

Servings 8

Calories 399 kcal

Equipment

• 1 10-inch deep pie dish
• 1 large mixing bowl
• 1 sharp knife to cut and pare peaches
• measuring cups
• measuring spoons
• 1 wooden spoon

Ingredients

  

1x2x3x

• 5 cups peaches peeled and sliced
• 1 cup granulated sugar
• 1/2 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 3 tbsp. unsalted butter
• 2 recipe for a double-crust plain pastry

Instructions

 

• Peel and slice peaches.
• Add granulated sugar and flour and stir to combine.
• This will prevent the peaches from discoloration and allow syrup to form.
• Set aside.
• Roll out pie crust and place in 10-inch deep dish pie plate.
• Place small dabs of the butter in the bottom of the crust.
• Roll out remaining crust and cut into strips for a lattice crust.
• Once the top crust is ready, add the peaches to the crust and butter.
• Do your best to spread the sugar-syrup mixture from the peaches over the entire pie.
• Place cut strips of dough over top of peaches to form a lattice crust.
• Bake at 300° about 1 ½ to 2 hours or until juices have thickened and bubbled up to the top of the pie.

Notes

NOTE: If you place the fruit filling in the crust and allow it to remain very long without getting the pie into the oven, it will cause a soggy crust.

 

NOTE: Mom never used cinnamon for her peach pie so you could really taste the peaches. She only used cinnamon in cobblers.

 

NOTE: While cooking fruit pies at lower temperatures take a good bit longer, the end result is a lot better. The fruit cooks all the way through; the pie is not soupy but thickened properly; and the crust doesn’t tend to become too brown like it does with higher temperatures.

 

NOTE: This basic recipe: 5 cups fruit, 1 cup sugar, ½ cup flour, 3 tbsp. butter will work for almost any kind of fruit pie. The only exceptions being raspberries and cranberries which have such tart fruit that you will have to increase the sugar to one-and-a-half cups.

 

NOTE: If the juices are bubbling up to the top of the pie but they are still thin the pie is not cooked! Continue cooking until juices thicken.

 

NOTE: If pie crust starts to turn brown, tent pie with foil. You may also want to place a cookie sheet under your pies to catch drips.

 

NOTE: You may have to cook the pie up to two hours to get it cooked all the way through at this lower temperature.

 

NOTE: Preparation time does NOT include time needed to make up pie crust dough or roll out pie crust.

 

NOTE: I have had this pie take as long as three hours to cook completely.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 399kcalCarbohydrates: 61gProtein: 4gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 12mgSodium: 187mgPotassium: 169mgFiber: 3gSugar: 33gVitamin A: 453IUVitamin C: 4mgCalcium: 15mgIron: 2mg

Keyword dessert, peach pie, peaches, pie

Tried this recipe?Let us know how it was!

This was a great way to use up our abundance of peaches this year.

Mom used to bake this pie for my oldest son every time we came to visit because it was his favorite dessert.

If you enjoy peaches, you will love Mom’s Peach Pie recipe!

You may also enjoy these delicious recipes!

Peach Crumb Pie

Favorite Peach Pie

Peaches ‘n Cream Pie

Mom’s Peach Pie

Teresa Ambra

Mom's Peach Pie is a family favorite vintage recipe passed down from my grandmother. This fabulous homemade Peach Pie with a homemade pie crust is to die for! It's a scrumptious pie that's baked slowly so that it cooks all the way through and is not soupy inside once you cut into it. Perfect for family or company meals.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Pies/Dessert

Cuisine Southern

Servings 8

Calories 399 kcal

Equipment

• 1 10-inch deep pie dish
• 1 large mixing bowl
• 1 sharp knife to cut and pare peaches
• measuring cups
• measuring spoons
• 1 wooden spoon

Ingredients

  

1x2x3x

• 5 cups peaches peeled and sliced
• 1 cup granulated sugar
• 1/2 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 3 tbsp. unsalted butter
• 2 recipe for a double-crust plain pastry

Instructions

 

• Peel and slice peaches.
• Add granulated sugar and flour and stir to combine.
• This will prevent the peaches from discoloration and allow syrup to form.
• Set aside.
• Roll out pie crust and place in 10-inch deep dish pie plate.
• Place small dabs of the butter in the bottom of the crust.
• Roll out remaining crust and cut into strips for a lattice crust.
• Once the top crust is ready, add the peaches to the crust and butter.
• Do your best to spread the sugar-syrup mixture from the peaches over the entire pie.
• Place cut strips of dough over top of peaches to form a lattice crust.
• Bake at 300° about 1 ½ to 2 hours or until juices have thickened and bubbled up to the top of the pie.

Notes

NOTE: If you place the fruit filling in the crust and allow it to remain very long without getting the pie into the oven, it will cause a soggy crust.

 

NOTE: Mom never used cinnamon for her peach pie so you could really taste the peaches. She only used cinnamon in cobblers.

 

NOTE: While cooking fruit pies at lower temperatures take a good bit longer, the end result is a lot better. The fruit cooks all the way through; the pie is not soupy but thickened properly; and the crust doesn’t tend to become too brown like it does with higher temperatures.

 

NOTE: This basic recipe: 5 cups fruit, 1 cup sugar, ½ cup flour, 3 tbsp. butter will work for almost any kind of fruit pie. The only exceptions being raspberries and cranberries which have such tart fruit that you will have to increase the sugar to one-and-a-half cups.

 

NOTE: If the juices are bubbling up to the top of the pie but they are still thin the pie is not cooked! Continue cooking until juices thicken.

 

NOTE: If pie crust starts to turn brown, tent pie with foil. You may also want to place a cookie sheet under your pies to catch drips.

 

NOTE: You may have to cook the pie up to two hours to get it cooked all the way through at this lower temperature.

 

NOTE: Preparation time does NOT include time needed to make up pie crust dough or roll out pie crust.

 

NOTE: I have had this pie take as long as three hours to cook completely.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 399kcalCarbohydrates: 61gProtein: 4gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 12mgSodium: 187mgPotassium: 169mgFiber: 3gSugar: 33gVitamin A: 453IUVitamin C: 4mgCalcium: 15mgIron: 2mg

Keyword dessert, peach pie, peaches, pie

Tried this recipe?Let us know how it was!