How to Make the Perfect Old Fashioned Peach Pie

Why This Old Fashioned Peach Pie Works

The smell of peaches bubbling under a lattice crust is summer in a pan. I’ll tell you what, there’s nothing quite like pulling a golden-brown old fashioned peach pie out of the oven, the juices bubbling up through the lattice, the aroma of sweet fruit and butter filling the whole house. It takes me right back to Saturday mornings at Grandma Eunice’s kitchen in Charleston, where the scent of baking meant something special was coming.

Here’s the thing about this particular peach pie recipe. It’s not fussy or complicated. It’s the kind of old fashioned dessert that your grandmother would have made, with a flaky all-butter pie crust and a filling that tastes like real peaches, not sugary goo. The secret is in the balance. A little orange zest and juice brighten the fruit without overpowering it. Just enough cornstarch to thicken without turning it into jelly.

And that lattice crust? It looks impressive, I know. But bless your heart, it’s easier than you think. We’ll walk through it together. By the time we’re done, you’ll have a pie that makes people say “you made that?” with genuine awe.

Start With Pie Crust

Let me help you with that crust. The way I learned, a proper pie crust starts with cold ingredients. I mean really cold. Like, dice your butter and pop it back in the fridge cold. That’s non-negotiable. The butter and shortening need to stay solid so they create those flaky layers as they melt in the oven.

In my experience, a food processor makes this step almost foolproof. Pulse the flour, salt, and sugar together. Add the cold butter and shortening. Pulse just until you see pea-sized crumbs. That’s your target. Then drizzle in ice water while the machine runs, and stop the second the dough starts clumping together.

Turn it out onto a floured surface, gather it into a ball, wrap it in plastic, and chill it for at least 30 minutes. I once skipped this step in a hurry. Disaster. The dough was sticky, tore when I tried to roll it, and the crust came out tough instead of tender. Don’t rush the chill. That’s just how it’s done.

7-Ingredient Filling

Now for the peaches. This is where the magic happens. You’ll need about 2.5 pounds of ripe peaches, which is roughly 6 to 7 large ones. The best peaches for pie are firm but fragrant. Not rock hard, not mushy. You want them to hold their shape during baking.

Peeling peaches is easier than you think. Drop them in boiling water for 15 seconds to 2 minutes, then plunge them into cold water. The skins slip right off. Makes good sense, doesn’t it? Slice all but one peach into a large bowl. Dice that last one separately.

Here’s where this recipe gets clever. You cook the diced peach with sugar, cornstarch, orange zest, orange juice, and a tablespoon of butter. Bring it to a boil, then simmer for a couple minutes until it thickens into a glossy syrup. Pour that hot syrup over the sliced peaches, stir in a tablespoon or two of flour, and you’ve got a filling that won’t turn your pie into soup.

The orange zest and juice are the secret weapon here. They brighten the peach flavor without making it taste like citrus. It’s subtle, but you’d miss it if it weren’t there.

Top Pie Crust

Now for the fun part. Roll out your second disk of dough into a 12-inch circle. Cut it into 1-inch wide strips. I use a sharp knife or a pastry wheel, whatever’s handy.

Weaving a lattice crust sounds fancy, but it’s just over-under-over. Lay half the strips in one direction, then fold back every other strip to weave the cross strips through. Don’t worry about perfection. A rustic peach pie with a slightly uneven lattice looks homemade and charming. That’s the point.

Press the edges together with a fork, trim the excess, and brush the whole thing with egg wash. A beaten egg mixed with a tablespoon of water gives that gorgeous golden sheen. Sprinkle generously with sugar. Now it’s ready for the oven.

Bake at 400°F for 45 minutes, rotating halfway through. The crust should be deep golden brown and the filling should be bubbling up through the lattice. That’s your cue that it’s done. If the edges brown too fast, cover them with strips of foil about halfway through. That’s a little trick I learned after burning a few crusts in my early days.

Let the pie cool on a rack. I know it’s tempting to slice into it right away, but patience pays off. A warm pie will be runny. Give it at least a couple hours to set up. The filling needs time to thicken properly.

Best Tips for Pie Success

Over the years, I’ve made plenty of mistakes so you don’t have to. Here are the most important things to keep in mind:

• Keep everything cold. Warm dough is sticky dough. If your kitchen is hot, chill the dough between steps.
• Don’t overwork the dough. Pulse just until it comes together. Overmixing develops gluten and makes the crust tough.
• Use a baking sheet under the pie. That bubbling filling can overflow, and cleaning burnt sugar off your oven floor is no fun.
• Let it cool completely. I can’t stress this enough. A slice of warm pie is a puddle on your plate. Room temperature slices hold their shape beautifully.
• If your peaches are extra juicy, increase the cornstarch to 3 tablespoons. Better safe than soupy.

Variations to Try

Once you’ve mastered the basic old fashioned peach pie, feel free to play around a bit. Here are some variations I’ve enjoyed over the years:

• Use frozen peaches: Thaw them first, chop into chunks, and blot them dry with paper towels. You’ll need to add a minute or two to the baking time.
• Use canned peaches: Drain them well and reduce the sugar slightly since they’re packed in syrup. It’s not quite the same as fresh, but in a pinch it works.
• Add blueberries: Swap in 2 cups of blueberries for some of the peaches. The combination is lovely for a Fourth of July dessert.
• Try a crumble topping: Skip the lattice and top with a mixture of flour, butter, sugar, and oats for a different texture.
• Orange zest is optional but wonderful. If you don’t have an orange on hand, the pie is still delicious without it.

How To Store and Freeze Peach Pie

This pie keeps beautifully, which makes it perfect for potlucks and parties. Store it loosely covered at room temperature for up to 2 days. If you need it to last longer, pop it in the refrigerator for up to 4 or 5 days.

To freeze, wrap the cooled pie tightly in plastic wrap, then a layer of foil. It will keep for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight and reheat gently in a 300°F oven for about 15 minutes. The crust will crisp right back up.

For serving, a scoop of vanilla ice cream or a dollop of whipped cream turns this into a showstopper. But honestly, a slice on its own is plenty satisfying. The way I learned, a good pie doesn’t need much help.

Frequently Asked Questions

Slice it, serve with vanilla ice cream, and watch it disappear. That’s the kind of summer memory worth making. And if you’re looking for more inspiration, I’d love for you to follow along on Pinterest where I share all my favorite old fashioned desserts and baking tips.

Old Fashioned Peach Pie

A classic old fashioned peach pie with a flaky homemade crust and a bright, peachy filling. Perfect for summer.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8

Course: Desserts, Pies, Summer Recipes

Cuisine: American

Calories: 420

Ingredients Method Nutrition Notes

Ingredients

  

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For the Pie Crust

• 12 tablespoons unsalted butter, very cold diced
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 1/3 cup vegetable shortening, very cold
• 1/2 cup ice water

For the Filling

• 2.5 pounds ripe peaches about 6-7 large, peeled
• 1/2 cup sugar plus extra for sprinkling
• 2 tablespoons cornstarch
• 1/2 teaspoon grated orange zest
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon unsalted butter
• 1-2 tablespoons all-purpose flour
• 1 egg beaten with 1 tablespoon water for egg wash

Method

 

Make the Crust

1. Dice the cold butter and return it to the fridge. In a food processor, pulse the flour, salt, and sugar to combine. Add the butter and shortening, and pulse 8-10 times until the mixture looks like pea-sized crumbs. With the machine running, pour in the ice water and pulse just until the dough starts to clump together.
2. Turn the dough out onto a floured surface and gather it into a ball. Wrap in plastic and refrigerate for 30 minutes. (If it chills longer, it may become too firm to roll.)
3. On a floured counter, cut the dough in half. Roll one half into a circle about 12 inches across. Carefully transfer it to a 9-inch pie dish, letting the edges overhang. Trim the excess with a sharp knife. Return the other half to the fridge.

Prepare the Filling

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Peel and slice all but one peach, placing them in a large bowl. (To peel easily, blanch the peaches in boiling water for 15 seconds to 2 minutes, then plunge into cold water; the skins will slip off.) Dice the remaining peach and set aside.
3. In a small saucepan, whisk together the sugar, cornstarch, orange zest, orange juice, and butter. Bring to a boil over medium heat. Add the diced peach, return to a boil, then lower the heat and simmer for 2-3 minutes, stirring occasionally, until the syrup thickens slightly.
4. Pour the hot syrup over the sliced peaches and stir in 1-2 tablespoons of flour to thicken the filling further. Pour the mixture into the prepared crust. Brush the edges of the crust with some egg wash.

Assemble and Bake

1. Roll out the remaining dough into a 12-inch circle. Cut it into 1-inch wide strips and weave a lattice over the filling. Press the edges together with a fork, trimming any excess dough.
2. Brush the entire lattice with egg wash, getting into all the nooks. Sprinkle generously with sugar. Place the pie on the prepared baking sheet and bake for 45 minutes, rotating halfway, until the crust is golden brown and the filling is bubbly. Cover the edges with foil if they brown too quickly.
3. Cool the pie on a rack. Serve warm or at room temperature.

Nutrition

Calories: 420kcalCarbohydrates: 58gProtein: 5gFat: 19gSaturated Fat: 10gCholesterol: 55mgSodium: 260mgFiber: 3gSugar: 30g

Notes

For extra flavor, add a pinch of cinnamon or nutmeg to the filling.

If your peaches are very juicy, increase the cornstarch to 3 tablespoons.

To store, cover loosely and keep at room temperature for up to 2 days.

This pie freezes well; wrap tightly and freeze for up to 3 months.

Serve with vanilla ice cream or whipped cream for a classic treat.

If you don't have a food processor, use a pastry blender or two forks to cut the butter into the flour.

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Source: Nutritional Information