Print

Grandma’s Flaky Crust Fresh Peach Pie Recipe

The secret to Grandma's fresh peach pie is the crust. The peach filling is a basic fruit pie recipe. What sets the pie apart is the marvelous, flaky crust. 

Course Dessert
Cuisine American
Prep Time 20 minutes
Total Time 50 minutes
Servings 6
Author Schyrlet Cameron

Ingredients

Crust

  • 2 c, all-purpose flour
  • ½ tsp. salt
  • 1 c. (2 sticks) vegetable shortening
  • ¼ c. ice water

Filling

  • 3-4 c. sliced fresh peaches
  • 2 T. flour
  • 1 ½ c. sugar, adjust accordingly to the sweetness of peaches
  • 1 T. lemon juice
  • 2 T. cold unsalted butter, cut into small squares
  • 1 egg yolk
  • 1 T. heavy or whipping cream

Instructions

Crust

  1. In a bowl, mix together the flour and salt. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse meal. 
  2. Sprinkle water on the dough, a tablespoon at a time, mixing quickly with a fork after each. Add only enough water for the dough to hold together and be formed into a ball. 
  3. Handling the dough as little as possible, divide it into two equal portions and form into two smooth balls. Roll each portion out onto a lightly floured surface until it forms a circle about 1/8-inch thick and 2-inches wider than a 9-inch pie plate. 

Filling

  1. Preheat oven to 400°F. Place peaches in a large-sized bowl. Add lemon juice and toss. Sift flour into a small-sized bowl. Add sugar and mix. Sprinkle mixture over peaches. 
  2. Line 9-inch pie plate with a crust. Pour in peach mixture. Dot filling with little squares of cold butter. Top pie with second pie crust and crimp edges.
  3. Whisk egg yolk and cream together in a small bowl. Use a pastry brush to brush egg wash over the top crust. Cut 3 to 4 slits on top of the pie.

  4. Bake for 20 minutes. Cover edges with a piece of foil. Reduce oven temperature to 350°F and bake an additional 30 to 40 minutes longer, or until the crust is golden and the filling bubbling. Cool 25 minutes before serving.