Homemade Peach Pie


I love the sweet smell of fresh peaches, don’t you?  Their aroma makes my mouth water and conjures up vivid pictures of my grandmother making peach pies in her farm kitchen with me standing on a little step stool beside her. She always let me help and at a very young age I peeled and sliced  fruit for the waiting pie shells.  We made little shapes out of  leftover pie dough, topped them with butter and cinnamon and sugar, and baked them in a hot oven so we had a little snack to tide us over until the pie was ready to cut.  A big warm slice topped with vanilla ice cream was pure heaven on a plate.  Isn’t it amazing how many memories can be tied up in the aroma and taste of certain foods? When I walked into my vendor neighbor’s booth last Saturday at the farmer’s market and I inhaled the sweet aroma of fresh peaches I was back on the farm again for a few minutes. I used to sit on a table on my grandma’s porch and help her pluck chickens, but that’s a story for another day.

 Back in the old days when I was a young girl it was common for homemakers to use lard in their baking.   Nobody thought about the health consequences of animal fats and it was readily available and cheap.  If you’ve never had a pie crust made with lard you have missed out on a truly great baking experience. The crust almost melts in your mouth.   Vegetable shortenings are a decent substitute, but every once in awhile for a very special occasion I use lard in a pie crust and there won’t be even a tiny flake of pastry left on anybody’s plate.  It’s even more delicious because it’s the way grandma used to make it.

I haven’t used butter in a pie crust for centuries but have recently read several blog posts about pies and Martha Stewart’s excellent pie crust recipe using butter. I’m always game for a new way to do things so I tried her recipe for my pie.  Sorry guys, but it just didn’t work for me.  The crust was a little flaky right after it was baked but it became tough and heavy after the pie cooled and the crust began to absorb juices from the fruit. Grandma would not be pleased.  I usually use a very basic shortening based recipe for my pies or, if I want to kick it up a notch or two, I use this crust recipe that includes an egg and vinegar. It stands up well to big, juicy fillings, is easy to handle, and is very forgiving if you have to re-roll the dough a time or two. If you haven’t made a fruit pie for your family this summer now is the time to do it. If you don’t have time to make your own crust there are some very good ready to bake options out there.  I think Marie Callender’s ready to bake crusts are excellent and a real time saver.  Whichever crusts you choose treat your family to a big, luscious, juicy fruit pie.  They will love you for it.


Homemade Peach Pie
  • Pastry for a 9-10 inch double crust pie
  • ¾ - 1 cup sugar depending on sweetness of the peaches
  • 4 tablespoons flour
  • ½ teaspoon cinnamon or nutmeg
  • dash salt
  • 1 teaspoon vanilla
  • 6 cups peeled sliced fresh peaches
  • 2 tablespoons butter
  • egg wash made with 1 egg yolk and 2 tablespoons water
  • sanding sugar
  1. Line pie plate with pastry. Combine sugar, flour, spice and salt. Add to peaches, mix lightly. Fill shell. Dot with butter.
  2. Add top crust; crimp edges. Brush with egg wash and sprinkle with sanding sugar.
  3. Bake in a 400 degree oven for 45-50 minutes or until juices are bubbling and the crust is nicely browned.
  4. Serve warm with a big scoop of vanilla ice cream.


  1. Jeanette says

    I always use lard when making my pie crusts and agree whole heartedly with you that they are the best. I live in Canada though, and can get pure lard, which apparently you can not get in the States. I don’t think pure lard is any worse for you than any lard that has additives or a lot of the shortenings which tend to be hydrogenated.

    Pies are a treat, not eaten every day, and my philosophy is, if you are having a treat, go all out.

  2. says

    Okay, you’ve convinced me that I must get over my fear of pastry and make this pie. I’ve tried the no-fail (and did) and I’ve tried a few others. I’ve read that using both butter and shortening is a way to get flakiness without falling apart on you. I’m gonna try your egg and vinegar. Wish me luck. Why didn’t I get that gene from my mother!!!
    Sprigs of Rosemas\ry recently posted..The Last Roast of Summer: Island Pork Tenderloin SaladMy Profile

  3. Kris says

    Why yes I do!!! I miss my peach trees so much. When we put in a sport court a few years back, we had to take out several trees to do so. It was the summer fruit trees that had to go. My two peach, apricot, plum, and nectarine. DARN! I miss them!!!

  4. says

    Cathy, I agree, when I was little my mother and grandma and aunt used lard, and it does make a difference. I use a combo on Crisco and butter and always add a pinch of vinegar. I am going to try your recipe for my first fall pies this year. xo,
    Barbara F. recently posted..Tea for MeMy Profile

  5. says

    Your pie looks amazing, I think peach pie is my favorite. My mom used to make it for my dad for his birthday insead of cake. My grandmother used egg and vinegar in her pie crusts too. I agree about Martha Stewart’s pir crust it came out tough for me too. I love how some foods bring back good family memories! Lovely post today Cathy!
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  6. Lynn says

    The photo of the pie makes me want to take a bite! I love homemade pie!! I have used lard that I rendered myself in pie crust and you are right it makes a great crust. Mostly because if I make one without company for the meal I would eat it ALL myself! lol I rarely make pie anymore so I would use lard because I agree, it’s a huge treat so go all out.

    Food and its aroma really does bring memories immediately to the surface for me too. Probably a lot of us have happy memories of baking/cooking with our moms and grandmas, I sure do.

  7. Happier Than A Pig in Mud says

    I’m with you Cathy, G-Mom-B used Crisco and that’s what I still use today. Actually I suggested making a change and my sons asked me not to! Your peach pie is beautiful, I love nutmeg with peaches:@)

  8. Aimee says

    Oh my! You are making me SO hungry! Your pie looks fabulous — I can almost taste those tender peaches and flaky crust! YUM:)
    Be blessed,
    PS: TY SO very much for making a recommendation for a ready-to-bake crust. I know what I will be buying on my next trip for groceries:)

  9. says

    Your peach pie is awesome; i just bought a basket of peaches and waiting for them to ripen; I think i will make a small pie for 2. I remember the crispy crust from my lard recipe; now I use 1/2 butter and 1/2 shortening in my processor…how we have changed.

  10. says

    Love, love, love peaches and can’t get enough of them. Your pie is mouthwatering Cathy. You are so right. People didn’t think about lard and didn’t know to either. Not sure all of this information we have now is improving us or not. I just read an article about overweight being the new norm. I would much prefer to have a thin slice of pie with a fabulous crust and consider it a treat.
    My Carolina Kitchen recently posted..Sweet Bell Peppers with Vinegar and OreganoMy Profile

  11. says

    Girl, this pie ought to come with a warning… one could die of deliciousness! I fear I would eat the whole thing in one sitting, Cathy! Oh, my! YUM!

    Hope you and yours are well. I felt I had a little window of opporutnity to blog, but then I remembered I have to be at a meeting this morning! What was I thinking! 😉


    Sheila recently posted..English Countryside: A TablescapeMy Profile

  12. says

    Cahy, I can just smell those peaches from here!
    I agree with how wonderful you say the lard crust is, but for the life of me, I have never made a lard or crisco crust that hasn’t been a mess to handle or cracks and breaks. I have been trying for years! Martha’s butter crust is the only one that I make that really works for me… and I don’t care for butter pastry!
    I would love to see a basic short pie crust tutorial…. hint!
    Your pie is so beautiful, it could be on the cover of a magazine!

  13. says

    Oh my, Cathy….you pie is simply BEAUTIFUL!! I’ve never used lard in anything…Crisco, yes, lard, no. I’ve never even bought it or SEEN it in a store, for that matter. I’ll have to ask.

    I’ll look for the Marie Calendar shells…I thank God there isn’t a Marie Calendars restaurant within 100 miles of here or I’d be dead…from a ♥ attack after eating there every single night of the week!

    I’ve told my DH, if I’m ever sent to the electric chair & have the option of a last meal, Marie Calendars’ lemon cheesecake is tops on the list. Oh & Spadini de Mare from Carrabbas, too. My most favorite foods in the whole wide world!
    Rettabug recently posted..Basil Infused OilMy Profile

  14. says

    What a gorgeous pie! I started using lard for pie crusts a few years ago – what a difference it makes. I got a 5# tub of rendered lard from a local meat company… so much better than the stuff in the red box :)
    Karen recently posted..AlbondigasMy Profile

  15. Barbara says

    Lard can be purchased in the USA. In most grocery stores it is near the oil products. I only use lard in pie crusts. I have found like others, that butter makes a crust hard and absorbs too much of the juice in fruit.

  16. says

    This is an awesome recipe. You can use any fruit for this, my grandmother made this with apples, peaches and strawberries and it was delicious. I am glad they still have this quick make dessert recipe around.

  17. Linda says

    Picture looks so yummy, I have never tried making a peach pie definitely going to try this summer! I agree lard makes the best flaky pie crusts, wouldn’t use anything else. In fact I refuse to eat a bought pie as homemade are so much better. My favorite kinds is blackberry.


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