This Peach Pie is made with the perfect pie crust. It’s so buttery and flaky and good, you won’t use a store bought crust again!
Peach pie making is an art! There are two essentials for the perfect peach pie – fresh, ripe, peaches and the glaze. The glaze must complement the taste of the delicious peaches without overpowering them. If you are fortunate to live in an area where you can grow or buy fresh peaches, you know the difference between an orchard-grown peach and a store bought peach. Fresh peaches are so juicy and sweet. There isn’t much in this world that tastes better! This peach pie recipe is perfect for fresh peaches. The glaze is simple and complements the peaches beautifully. We definitely want the peaches to have the leading role in every incredible bite!
The pie crust in this recipe is the perfect crust for fruit pies. It is light and flaky, yet sturdy enough to support the fruit filling.
How to make Peach Pie
For the Pie Crust
- 2 c. flour
- 1 tsp. salt
- 1 tsp. sugar
- 2/3 c. butter-flavored shortening chilled
- 1/3 c. ice water
For the peach pie filling, we roughly used:
- 3 Tbsp. Flour
- 1/3 C. Sugar
- 1/2 tsp. cinnamon
- 3-4 c. sliced peaches
- 1/2 tsp. almond extract
- Combine the dry ingredients then stir in peaches and almond extract. Bake at 375 until crust turns golden brown (about 35-40 minutes).
- Sift flour, salt, and sugar together. Cut in shortening, be gentle, don't over-do it. You want the mixture to be light and crumbly. When you have crumbles that are a little smaller than pea-sized, add water 1 Tbsp. at a time. If you pinch some of the crumbly dough and it barely holds together it's ready. If the dough doesn't hold together, add a little more water and continue to mix.
- Remove dough from bowl and place in a mound on a clean surface. Gently shape into 2 balls, cover with plastic wrap and chill in the fridge for at least an hour or so (preferably overnight) On a floured board or floured wax paper, turn the dough out and flatten it with the hands into a round. Flour the rolling pin and begin rolling the pie crust into a roughly round shape, until it is about two inches larger than the pie pan. Carefully fold the dough into quarters and place it in the pie pan, with the point of the pie crust in the middle of the pan.
- Unfold the pie crust and gently pat it into place into the bottom and sides of the pan. Trim the crust press down with fingers or a fork. Sprinkle all over with sugar before baking.
- If making a pre-baked crust, bake in a hot oven — about 425°F for about 10-12 minutes or until golden brown.