Old-Fashioned Peach Pie Recipe

If you've been craving fresh peaches, this Old-Fashioned Peach Pie Recipe won't let you down.


| January 2014



Homemade-Peach-Pie

"My mom always used lard to make piecrust, never shortening, oil or butter."

Photo courtesy Ten Speed Press

The Masumoto family, after four generations of heirloom peach farming, shares their favorite traditional and inventive recipes in The Perfect Peach: Recipes and Stories from the Masumoto Family Farm (Ten Speed Press, 2013). Any peach lover will be satisfied with charming stories from the farm paired with information on all things peachy and beautiful photography. The following recipe is excerpted from the “Sweet Dreams” section.  

You can purchase this book from the Capper's Farmer Store: The Perfect Peach              

More from The Perfect Peach:

Slow-Cooked Pork Tacos with Peach and Nectarine Salsa Recipe

Old-Fashioned Peach Pie Recipe

Makes one 9-inch, double-crust pie; serves 6 to 8

Peach pie is the first thing that comes to my mind when people ask me what my favorite peach dessert is. I think that’s because I grew up in a pie-baking family. I really like to pile in the peaches and minimize the added sugar in the filling to attempt to improve the nutritive value of the pie. But in the end, I have come to realize that if you’re going to eat pie, you shouldn’t worry about its nutritional heft. Instead, just enjoy the pie!

My mom always used lard to make piecrust, never shortening, oil, or butter. That was back when I was a kid and we had homemade lard from the milk-fed pigs we raised and butchered for the family each year. I like the flavor of lard, but because I don’t have access to homemade lard nowadays, I use a combination of butter and shortening. This recipe is for pastry for double-crust pie, but it can also be used for two 9-inch single crust pies. Just divide the dough ball in half, roll out the dough, line the pie pan, and trim the overhang as directed, then fold the overhang under to create a high edge on the pan rim and flute the edge attractively.

The tricky thing about peach pie is adjusting the amount of thickener (flour or tapioca) in relation to the juiciness of your peaches. Because our peaches are extremely juicy, which is how they are supposed to be, I always put aluminum foil or a pan on the rack below my pie to catch juices that might escape during baking. That saves a lot of time cleaning the oven! If you have extra-juicy peaches, you may want to do a lattice-top crust or cut larger holes in the top crust to allow more steam to vent. If your pie does not cool completely or has not baked long enough, the filling will be runny, so make sure you leave it in the oven long enough and let it cool fully to room temperature before cutting into it!





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