We couldn’t let summer slip by without one of our favorite pies. So we brought home some beautiful peaches (and vanilla ice-cream) and I got busy baking a fresh peach pie.Grateful Prayer Thankful Heart is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We will only recommend products we use, love or think are informative and helpful.
Baked fresh peach pie
Making the pastry crust for a fresh peach pie
After filling the bottom crust with the peach filling, add the top crust, trim and flute. Cut slits to allow the steam to escape. Brush with an egg wash and add a sprinkling of cinnamon sugar. If desired, cut some of the crust scraps into leaf shapes and attach to the top with a little additional egg wash.
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Fresh Peach Pie
This recipe is excellent. I have made it many times through the years. the recipe is from my Betty Crocker’s Cookbook that I received as a bridal shower gift (copyright 1969, Twenty-third Printing 1974, recipe page 325)
INGREDIENTS
9-inch Pie:
- Pastry for 9-inch Two-crust pie (recipe follows)
- 5 cup sliced peaches (about 9 medium) I blanch the peaches for a few minutes so they are easy to peel.
- 1 tsp lemon juice
- 1 cup sugar
- 1/4 cup flour
- 1/4 tsp. cinnamon
- 2 Tablespoons butter
DIRECTIONS
Heat oven to 425 degrees.
Prepare pastry.
Mix peaches and lemon juice.
Stir together sugar, flour and cinnamon; mix with peaches.
Turn into pastry lined pan; dot with butter.
Cover with top crust which has slits in it; seal and flute.
To give the pie crust a nice golden sheen, brush on an egg wash using an egg mixed with a splash of water. Sprinkle on cinnamon sugar, if desired.
Cover the edge with foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake the pie 40-45 minutes or until crust is brown and juices begin to bubble through slits in crust.
For a 10-inch Pie:
As above but increase:
- peaches to 6 cups (about 11)
- sugar to 1 1/4 cups
- flour to 1/3
- Butter to 3 Tbs.
Standard Pastry (Pie Crust)
Also from my Betty Crocker’s Cookbook recipe page 316
8 or 9-inch ONE-crust pie
1 cup flour
1/2 tsp salt
1/3 plus 1 tablespoon shortening
2 to 3 Tablespoons cold water
10-inch ONE crust pie
1 1/3 cups flour
1/2 tsp salt
1/2 cup shortening
3 to 4 Tablespoons cold water
8- or 9- inch TWO crust pie
2 cups flour
1 tsp salt
2/3 plus 2 tablespoons shortening
4 to 5 Tablespoons cold water
10-inch TWO Crust Pie
2 2/3 cups flour
1 tsp salt
1 cup shortening
7 to 8 Tablespoons cold water
DIRECTIONS
Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 tsp. of water can be added if needed).
Gather dough into ball, shape into flattened round on lightly floured cloth-covered board. (For two-crust pie, divide dough in half and shape into 2 flattened rounds.) With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters, unfold and ease into pan.
For one-crust pie: Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll pastry under, even with pan; flute. Fill and bake as directed in recipe.
For baked pie shell: Prick bottom and side thoroughly with fork. Bake at 475 for 8 to 10 minutes.
For two-crust pie: Turn desired filling into pastry-lined pie pan. Trim overhanging edge of pastry 1/2 inch from rim of pan. Roll second round of dough. Fold into quarters; cut slits so steam can escape. Place over filing and unfold. Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim of seal; flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake as directed in recipe.
Note: if possible, hook fluted edge over edge of pie pan to prevent shrinking and help keep shape.
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this is such a sweet post – both the recipe and your final comment 🙂
i look fwd to baking with peaches this upcomign summer!
This looks tasty, I have to admit I love pie but I have to depend on someone else making it for me. Maybe I can tempt someone with this recipe
I love peach pie–yours looks delicious! The poem is very cute.
Looks delicious!! You've made me quite hungry! 🙂
yum and double yum. like the poem too.
You pie I am sure was just as yummy as it looks!! and the words on the post your are the …… I love it !!! thanks for sharing
Your pie looks divine……..I love to bake too.
Lots of Love,
Debbie Kay
Your pie looks sooooo good! I've never eaten peach pie, I think I'm missing out on something here.
I'm so happy I dropped in, am printing your recipes now! What a scrumptious looking pie!
Nancy
You gifted me this recipe at my wedding shower! It has become one of my most prized recipes, and is often requested when the peaches here are sweeter than candy bars.
Thank you for sharing!
Oh that looks so yummy I really do wish we were neighbors although I know you would wonder why I keep inviting myself over every time I could smell your fabulous cooking floating through the air hehehehe!!! for my birthday my husband got me a new computer and I am so glad I have been able to visit your blog. I could not get on here with my old laptop I have no idea why but certain blogs I would go on and the whole thing would freeze up. So it is very nice to be able to visit with you again. This year my goal is to learn how to make gluten free pie crust I just don't think I can go any longer without pie especially after seeing this post…Love Heather 😉
Gorgeous pie! A favorite here, too!
So yummy ,peach is one of my favorite pies, I have an old Betty Crocker cook book, and enjoy it too.
Enjoy, a I know you both have.
Sue
Looks so delicious. I still reach for my BC cookbook more than any other. The dog chewed much of my original away but I was able to find a copy at a used bookshop!
I adore peach pie! Yours looks amazingly delicious!
This I'll have to try. Blessings!
Oh- Does that sound good, Lorraine. I have not had peach pie in years and years and years. Do you know I have that same cookbook and it was just fallig apart? My daughter found one on eBay for me about 3 years ago in almost perfect condition. I keep using my old stained one so I don't wreck the "new one"…lol
My husband would be drooling in the keyboard over this one! xo Diana
That looks so good! I am hoping for the peaches to go on sale so I can make a few pies for the freezer.
Thanks for your recipe, I know it will be wonderful!
Good luck with the Amazon gift card give away! Hope the Hobmother pays you a visit!
Such a delicious looking pie! We have enjoyed fresh peaches this summer. I know the pie made your whole house smell wonderful.