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Homemade Peach Pie

There are so many reasons why I love fresh peaches during peach season but making homemade peach pie may be my favorite of them all!

Homemade Peach Pie

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Our peach trees are in full production and I have peaches galore! Which is awesome because I love fresh peaches, but if you’ve ever grown peaches before you probably know that they come and go really fast!

As soon as they are ripe they start falling off the trees. So you have to be really quick at either preserving them or by making recipes that use them up!

So in just the last few days alone I have a made a peach cobbler cheesecake, peach pie, and froze a few bags of peach pie filling.

But what’s better than peach pie for breakfast, lunch and dinner right!

So if you’re looking for a new delicious pie recipe to try out, this homemade peach pie recipe will steal your heart!

How to Make Homemade Peach Pie

Pie Filling Ingredients:

6 large fresh peaches

1/2 cup sugar

1/2 brown sugar

1 Tbsp. lemon juice

2 Tbsp. corn starch

1 tsp. vanilla

1 tsp. cinnamon

Pie Crust:

Follow the recipe here for homemade pie crust with lard.

Directions:

1.) Make your pie dough, split it in half with one half slightly larger than the other, cover with plastic wrap, and chill in the fridge for 15 minutes.

2.) Slice and peel your peaches and add them to a large saucepan.

3.) Add in sugars, lemon juice, corn starch, vanilla, and cinnamon to the peaches and turn on heat to medium/high. Cook the mixture for 10 minutes or until the peaches are soft.

4.) Once the peaches are soft remove from the heat and set aside.

5.) Pre-heat your oven to 450 degrees F.

6.) Remove your pie crust from the fridge and roll out your bottom crust (which is the larger half) on a lightly floured surface.

7.) I like to roll out my dough on a pie crust mat because it makes clean up super easy and it makes it easy to measure out your crust.

8.) Once the bottom crust is rolled out place it in a 9-inch pie plate. Then sprinkle in a 1/4 cup of flour into the bottom.

9.) Then spoon in the peach filling with a slotted spoon to prevent all of the liquid from going in.

10.) If the mixture has thickened up well from the corn starch then pour the entire mixture in, but if there is liquid keep most of it back.

11.) Roll out your top crust and place it on top. Then cut a few slits in the top crust and sprinkle with sugar.

12.) Place the pie in your preheated oven and bake for 10 minutes. Then turn down the heat to 350 degrees F and bake for 30 minutes or until the crust is golden brown.

13.) After baking, remove from the oven and let it cool completely.

14.) Serve with whipped cream or vanilla ice cream!

15.) After serving, cover, and store in the fridge.

A Slice of Homemade Peach Pie

For Related Recipes Check Out:

Grandma’s Perfect Apple Pie

Homemade Pie Crust With Lard 

A Slice of Homemade Peach Pie
Print

Homemade Peach Pie

Course Dessert
Cuisine American
Keyword homemade peach pie
Prep Time 20 minutes
Cook Time 40 minutes
Servings 8 slices

Ingredients

Peach Filling

  • 6 large fresh peaches
  • 1/2 cup sugar
  • 1/2 cup brow sugar
  • 1 Tbsp lemon juice
  • 2 Tbsp corn starch
  • 1 tsp vanilla
  • 1 tsp cinnamon

Pie Crust

  • 2 cup flour
  • 1 cup lard
  • 1/4 - 1/2 cup ice water

Instructions

  • Make your pie dough by following the instructions for homemade pie crust. Split it in half with one half slightly larger than the other, cover with plastic wrap, and chill in the fridge for 15 minutes.
  • Slice and peel your peaches and add them to a large saucepan.
  • Add in sugars, lemon juice, corn starch, vanilla, and cinnamon to the peaches and turn on heat to medium/high. Cook the mixture for 10 minutes or until the peaches are soft.
  • Once the peaches are soft remove from the heat and set aside.
  • Pre-heat your oven to 450 degrees F.
  • Remove your pie crust from the fridge and roll out your bottom crust (which is the larger half) on a lightly floured surface.
  • I like to roll out my dough on a pie crust mat because it makes clean up super easy and it makes it easy to measure out your crust.
  • Once the bottom crust is rolled out place it in a 9-inch pie plate. Then sprinkle in a 1/4 cup of flour into the bottom.
  • Then spoon in the peach filling with a slotted spoon to prevent all of the liquid from going in.
  • If the mixture has thickened up well from the corn starch then pour the entire mixture in, but if there is liquid keep most of it back.
  • Roll out your top crust and place it on top. Then cut a few slits in the top crust and sprinkle with sugar.
  • Place the pie in your preheated oven and bake for 10 minutes. Then turn down the heat to 350 degrees F and bake for 30 minutes or until the crust is golden brown.
  • After baking, remove from the oven and let it cool completely.
  • Serve with whipped cream or vanilla ice cream!

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