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Favorite Peach Pie Peach Pie

Teresa Ambra
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.
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Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Course Pies/Dessert
Cuisine American
Servings 8

Ingredients
  

8-INCH PIE:

  • 2 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
  • 2/3 cup plus 2 tbsp. Crisco shortening or 2/3 cup lard
  • 4 to 5 tbsp. Ice water or more, if needed
  • 4 cups sliced fresh peaches about 7 medium
  • 1 tsp. lemon juice
  • 2/3 cup sugar
  • 3 tbsp. UNBLEACHED all-purpose flour
  • 1 tsp. cinnamon
  • 1 tbsp. unsalted butter

9-INCH PIE:

  • 2 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
  • 2/3 cup Crisco shortening plus two tablespoons; or 2/3 cup lard
  • 4-5 tbsp. Ice water or more, as needed
  • 5 cups fresh peaches sliced (about 9 medium)
  • 1 tsp. lemon juice
  • 1 cup sugar
  • 1/4 cup UNBLEACHED all-purpose flour
  • 1 tsp. cinnamon
  • 2 tbsp. unsalted butter

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
  • 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 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, sugar, flour and cinnamon; 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 this 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 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 was 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
Keyword dessert, peach dessert, peaches, pie
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