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Baking Pies

Nothing’s Better in Summer than Peach Pie

August 1, 2022

I’ve been craving peach pie lately so I went to Costco yesterday, bought two boxes of peaches and baked a pie Sunday night. Since I make my crust ahead of time and stick it in the freezer, whipping up a pie doesn’t take much time at all.

Peaches have been in season for a while now, so get them while you still can. In fact, if you have a freezer, you might want to make two pies and freeze one for later. (I just wish I had a bigger freezer.)The worst part is having to peel the peaches, but if you dip each peach in boiling water for about 15 seconds, the skin slips right off.

The looks of adoration you get for a homemade pie make the effort well worth it. Plus, once you’ve tasted homemade pie, you’ll never be able to eat a grocery store pie again. Trust me, I’ve tried…again and again.

There are times to diet then exercise on your favorite hiking path, and times to enjoy God’s gifts on this earth while we can. One of them is fresh peaches baked into a delicious crust. Served warm with vanilla ice cream, it’s simply the best of summer. Enjoy!

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Fresh Peach Pie

Not perfect, but was absolutely delicious!

Yields1 Serving

Ma Tunno's Perfect Crust
 2 ½ cups flour
 1 tbsp sugar
 1 tsp salt
 ½ cup butter flavor Crisco
 ½ cup butter (not unsalted)
 ½ cup 1/2 cup to 3/4 c. cold whole milk
 1 (optional) egg white or 1 tablespoon of whipping cream
Peach Filling
 6 large peaches
 1 cup sugar
 2 tbsp flour
 light sprinkle of cinnamon
 2 ½ tsp butter (chopped into 1/2 inch pieces)

1

Mix together the flour, sugar, and salt in a food processor.
Cut the butter and Butter Flavor Crisco into 1/2 inch pieces and process until the flour looks like small pebbles.

2

Remove the mixture from the processor into a large mixing bowl. Mix in the the liquid (cold milk or cold whipping cream and water)with your hands. Better that the dough holds together than that it crumbles. I do a little bit at a time.

3

Remove the dough that's sticking together and place it on a floured piece of plastic wrap. Wrap it, flatten it and place it in the freezer for about an hour or until nicely chilled but not frozen.

(You can also freeze dough for use later by placing the discs in a sealable plastic bag, or a sealed container in the freezer.)

4

After the dough has chilled, flour a surface and roll out the dough. Brush off excess flour and place it in the pie pan, trimming the edges of excess dough.

5

Bring a small pot of water to a boil. Once the water boils, put a fork into each peach and submerge it for about 12 to 15 seconds per side. Then peel away the skin with a knife. Cut the peach in two, then into slices about a half inch thick.

6

Once all the peaches are sliced, add the sugar, flour and cinnamon, and mix together. Pour the peach mixture into the bottom crust. Dot the top with five 1/2 teaspoons of butter.

7

Roll out another disc for the top crust. Place it on top of the peach mixture and crimp the edges. With a fork or knife, poke holes in the top crust. (Optional: Brush the crust lightly with whipping cream or an egg white for a more finished look.)

8

Place a Pie crust shield on the pie and be sure to place the pie on top of a cookie sheet to catch any juices that overflow. Bake pie for 425 for 15 minutes, then lower the heat to 350 for 1 hour or until pie is bubbling and golden brown. (Place the pie on the bottom rack for a more cooked bottom crust.) Deep dish pie might take one and one half hours.

Ingredients

Ma Tunno's Perfect Crust
 2 ½ cups flour
 1 tbsp sugar
 1 tsp salt
 ½ cup butter flavor Crisco
 ½ cup butter (not unsalted)
 ½ cup 1/2 cup to 3/4 c. cold whole milk
 1 (optional) egg white or 1 tablespoon of whipping cream
Peach Filling
 6 large peaches
 1 cup sugar
 2 tbsp flour
 light sprinkle of cinnamon
 2 ½ tsp butter (chopped into 1/2 inch pieces)

Directions

1

Mix together the flour, sugar, and salt in a food processor.
Cut the butter and Butter Flavor Crisco into 1/2 inch pieces and process until the flour looks like small pebbles.

2

Remove the mixture from the processor into a large mixing bowl. Mix in the the liquid (cold milk or cold whipping cream and water)with your hands. Better that the dough holds together than that it crumbles. I do a little bit at a time.

3

Remove the dough that's sticking together and place it on a floured piece of plastic wrap. Wrap it, flatten it and place it in the freezer for about an hour or until nicely chilled but not frozen.

(You can also freeze dough for use later by placing the discs in a sealable plastic bag, or a sealed container in the freezer.)

4

After the dough has chilled, flour a surface and roll out the dough. Brush off excess flour and place it in the pie pan, trimming the edges of excess dough.

5

Bring a small pot of water to a boil. Once the water boils, put a fork into each peach and submerge it for about 12 to 15 seconds per side. Then peel away the skin with a knife. Cut the peach in two, then into slices about a half inch thick.

6

Once all the peaches are sliced, add the sugar, flour and cinnamon, and mix together. Pour the peach mixture into the bottom crust. Dot the top with five 1/2 teaspoons of butter.

7

Roll out another disc for the top crust. Place it on top of the peach mixture and crimp the edges. With a fork or knife, poke holes in the top crust. (Optional: Brush the crust lightly with whipping cream or an egg white for a more finished look.)

8

Place a Pie crust shield on the pie and be sure to place the pie on top of a cookie sheet to catch any juices that overflow. Bake pie for 425 for 15 minutes, then lower the heat to 350 for 1 hour or until pie is bubbling and golden brown. (Place the pie on the bottom rack for a more cooked bottom crust.) Deep dish pie might take one and one half hours.

Peach Pie
  • Reply
    lafriday
    August 5, 2022 at 2:13 pm

    Not usually a fan of pie, but I MIGHT have to indulge in a small slice of your peach pie (love the idea of a BLT first). <3

    • Reply
      Fran Tunno
      August 6, 2022 at 1:34 pm

      Me too! I have a tomato waiting for just the right time to slice into it.

  • Reply
    Nicol Z
    August 5, 2022 at 9:52 am

    I look at you adoringly with or without a pie! But I sure would love to share a BLT and some Peach Pie with you over hours of conversation and coffee.

    • Reply
      Fran Tunno
      August 6, 2022 at 1:33 pm

      That sounds wonderful. I’m working on a roadtrip or two before winter sets in!

  • Reply
    David Isaac
    August 2, 2022 at 2:32 pm

    So we have a peach tree in our front yard.I have been enjoying the pies for the last sixteen years.I call them million dollar pies because it takes Buffy all day to make just two pies.

    • Reply
      Fran Tunno
      August 2, 2022 at 10:34 pm

      I am sure they’re worth a million! Wish I had a peach tree! They’re great for preserves too! Thanks for reading and taking the time to write Dave!

  • Reply
    Emil Mitchell
    August 1, 2022 at 4:18 pm

    Peach Pie………Ohhhh Yeahhhhh!

  • Reply
    Davey baby
    August 1, 2022 at 11:16 am

    Peach pie… my favorite pie! Perfect summer meal- BLT with home-grown tomatoes followed by a slice of your peach pie (of course, with the vanilla ice cream)!

    • Reply
      Fran Tunno
      August 2, 2022 at 10:33 pm

      OOOH, now I may have to make a BLT this week with some nice summer tomatoes! Thanks for the inspiration. And possibly another peach pie! Thanks for reading Davey Baby!

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