My Oh My Peach Pie


Summer time treats take me to a time of my childhood, when life was easy peasy, where I could run and play, climb trees and catch lightening bugs.  Simpler times, playing in the sun, laughing with my friends, and being completely and utterly unaware of the hardships of life.  This recipe takes me back to that time.  Growing up in Georgia, We always had plenty of peaches around.  Sweet, juicy peaches, the ideal of satisfying, summer refreshment, aside from lemonade of course.  So I’d like to share with you this delectable Peach Pie recipe..   And also, the recipe for your crust! Light and flakey! and Oh sooo tasty!!. 🙂



For the Crust-  (this recipe uses a food processor to make your crust)

  • 2 1/2 Cups all purpose flour
  • 1 Cup unsalted butter- cut into small pieces
  • 1/2 teaspoon salt
  • 7 Tablespoons of ice water
  • 1 Tablespoon apple cider vinegar



  1. Combine flour, salt and butter in a food processor, and pulse until mixture resembles course crumbs.
  2. Stir water and vinegar together in a small bowl.
  3. Pour half of the ice water/vinegar mixture into the flour/butter mixture and pulse to combine.  Pour remaining ice water mixture and pulse until just combined.
  4. Pour dough out onto a lightly floured wooden surface, and form into a ball, divide and pat each side into a flat disc about 5 in across.

cover with plastic and refrigerate x at least 30mins or longer.

I must admit, had never made homemade pie crust before this, and was a bit intimidated.. however this turned out to be so wonderful. Light and flakey, it stayed together, and was just perfect.  Credit for this crust recipe goes to Chef John here-

For the filling

  • 1/2 Cup of sugar
  • 1/4 Cup packed brown sugar
  • 4 1/2 Cups of sliced peeled peaches ( I used fresh peaches, and used 7 good sized peaches)
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 teaspoon of lemon juice ( I used fresh from half of a lemon )
  • 1 Tablespoon butter



  1. In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate with bottom pastry; trim even with edge. Set aside. (I used a homemade crust recipe for this but you can use store bought as well).  Drain peaches, reserving juice.
  2. In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
  3. Roll out remaining pastry; make a lattice crust, or you can just place the pie crust over the top,  Trim, seal and flute edges. Cover edges loosely with foil. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.

Credit for pie recipe goes to:


  • Before I filled my pie crust with my filling, I sprinkled “crust dust” all over the bottom (equal parts of all purpose flour and granulated sugar) to keep the crust from getting soggy!
  • I also brushed the top of the crust (prior to placing the foil on) with an egg wash for a beautiful golden color!
  • Pair with vanilla icecream and you have yourself a wonderful treat! Enjoy!

Hope these tips help in your baking adventure! 🙂

This recipe is just fabulous and takes the cake when making a delicious desert that everyone will love and keep coming back for more!

-Enjoying this tasty treat-


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