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    Home > Recipes > Pies + Tarts

    Old Fashioned Peach Pie

    Published: Jul 19, 2013 | Updated: Aug 6, 2022

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    This Old Fashioned Peach Pie is simple and lets the flavor of fresh, Summer peaches shine! The juicy peach filling is baked in an easy flakey shortening crust.

    Jump to Recipe
    Old Fashioned Peach Pie slices on blue plates

    Serve this pie with a generous scoop of Vanilla Ice Cream or Vanilla Bean Anglaise for the perfect summer treat!

    This Old Fashioned Peach Pie has an all-shortening crust. Shortening makes a wonderfully tender crust when prepared right, but it’s definitely less rich than those containing butter. This pie would also be sensational with this fool-proof vodka crust, my all-butter crust or this Old Fashioned Almond Pie Crust.

    Old Fashioned Peach Pie crust detail

    The old fashioned peach pie filling recipe is from One Big Table by Molly O’Neill. It is a heritage recipe from Coletta Boan in Winston-Salem, North Carolina where I went to university. I loved that the filling was cohesive but the added flour did not make for the prettiest thickener.  Flour is a very effective pie and cobbler thickener, but it makes the filling cloudy and not as bright and beautiful as cornstarch or tapioca.

    Table of Contents
    • Ingredients for Old Fashioned Peach Pie
    • How to keep Pie Crusts Flakey
    • Pastry Chef Tip
    • Recipe
    • Comments
    YouTube video

    Ingredients for Old Fashioned Peach Pie

    • Fresh Peaches: Ripe peak Summer peaches will make all the difference in this simple recipe.
    • Sugar: I use granulated sugar here and it is a substantial amount. You can certainly adjust it to your personal preference.
    • Butter: I use unsalted butter for baking, because you want to control the amount of salt you are adding. Every brand is different and it makes adjusting the recipe a challenge. You can reduce the butter, but it adds just a nice richness to the filling.
    • Egg: This recipe is like the strawberry rhubarb pie recipe where the sugar and eggs are beaten separately then poured over the fruit. It makes a fantastic thick old fashioned peach pie filling.
    • All-purpose Flour: I use all-purpose flour but you could also use pastry flour to an even better effect!
    • Salt: I use kosher salt always. It heightens the flavor here and will keep your pastries for tasting dull or flat.
    • Water: The water for the crust should be COLD! All the tried and true pie crust rules apply here. The amount of water is variable and it is the trickiest part.
    • Shortening: I freeze my vegetable shortening before using it in pie crusts. Shortening is still pliable when frozen and will cut in beautifully.
    Old Fashioned Peach Pie slice top view on plate

    You can watch my video on how to peach peaches three ways!

    Arguably the most challenging part of making old fashioned peach pie is peeling the peaches. I am here for you with three different methods. Find the one that works for you.

    Dessert sliced in vintage pie tin

    How to keep Pie Crusts Flakey

    1. Keep it cold: This is the theme that runs through the whole process from the moment you scale your ingredients to putting the pie in the oven. Your shortening should absolutely be cold or frozen, your water should be ice cold and bonus points if your flour, mixing bowl and utensils are cold.
    2. Work Quickly: This serves two purposes: the first is to keep your ingredients cold and the second is to restrict the amount of gluten that develops in your pastry. Cut your shortening in as quickly as the method will allow; keep your focus while adding the water; and when gathering the dough into one cohesive mass, only work it just until it comes together.
    3. Bake it Hot: Shortening crusts don’t get flakey like butter crusts, rather they are more crumbly and tender. They still should be baked hot to make them tender and crispy.  
    Unsliced baked dessert on wooden surface

    Pastry Chef Tip

    Shortening crusts can be tricky, and this pie would be lovely with a different crust, but shortening crusts' texture is really lovely and puts this Old Fashioned Peach Pie a cut (or slice!) above the rest.

    Recipe

    Old Fashioned Peach Pie sliced with vintage gold fork

    Old-Fashioned Peach Pie

    Chef Lindsey
    This Old Fashioned Peach Pie is flavorful and perfectly sweet with a flakey, tender shortening crust.
    Prevent screen from sleeping
    PRINT Pin Recipe
    Prep Time 45 minutes
    Cook Time 45 minutes
    Total Time 1 hour 30 minutes
    Course Dessert
    Cuisine American
    Servings 12 people
    Calories 368 kcal

    Equipment

    • Steel Pie Pan, 9-Inch
    • My Favorite Whisk
    • Trivet

    Ingredients
     

    For the Pie Crust:

    • 2 ¼ cup all-purpose flour
    • 1 teaspoon salt
    • 14 tablespoons shortening (frozen or very cold)
    • ⅓ cup water (ice cold )

    For the filling:

    • 5 cups peaches (peeled and chopped (~7 peaches))
    • 1 cup sugar
    • 5 tablespoons unsalted butter (melted)
    • ⅓ cup all-purpose flour
    • 1 egg
    Makes: 9inch9 x 9inch round
    US Customary - Metric

    Instructions
     

    Make the pie crust:

    • In a bowl mix flour and salt. Cut shortening into cubes and pour into flour mixture. Cut the shortening into the flour with a pastry blender or two knives until the mixture resembles coarse crumbs.
    • Add water 1 tablespoon at a time and blend with a fork until the dough just holds together and is no longer crumbly. If you are making two single crust pies, split the dough in half. For double crust pies I like to split the dough ⅔ and ⅓. Refrigerate the dough for ~30 minutes before rolling.

    Prepare the Pie:

    • Preheat the oven to 350°F.
    • Place peaches in pie shell. Mix sugar, butter, flour, and egg until smooth. Pour mixture over the peaches. Do not stir into peaches.
    • Bake for 1 hour and 10 minutes. If you want a browner crust preheat the oven to 425°F. Reduce the heat to 325°F after 30 minutes of baking. You may need to cover the edges to prevent over–cooking!

    Video Instructions

    YouTube video

    Notes

    Peach Pie filling from One Big Table by Molly O’Neill
    Pie Crust recipe from Good Housekeeping 1955 Edition
    Keyword easy pie recipe, old fashioned pie recipe, peach dessert, peach recipe
    Tried this recipe?Mention @cheflindseyfarr
    Old Fashioned Peach Pie Perfect Crimp
    Old Fashioned Peach Pie Purple Border
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    Recipe Rating




    Comments

    1. Miss Kim @ behgopa says

      July 23, 2013 at 4:15 am

      Yum..pies look awesome. I love peach flavored anything!
      About cats...is it me or does it seem like they can sense who likes them and who doesn't? Cats are so mean to me!

      Reply
      • Lindsey says

        July 23, 2013 at 9:31 am

        LOL! Cats can definitely tell. I take it you don't want the sweet little guy...

        Reply
    2. Ashley @ Wishes and Dishes says

      July 22, 2013 at 10:40 pm

      What a sweet kitty!!! And love the pie!! Your crust looks perfect 🙂

      Reply
      • Lindsey says

        July 23, 2013 at 12:46 am

        Thanks Ashley!

        Reply
    3. Ashley says

      July 22, 2013 at 12:36 pm

      First, this pie looks delicious! I only had peach pie for the first time recently and now I'm in love : ) And two, your cat and the kitten are so cute! I'm a sucker for cute animal photos haha

      Reply
      • Lindsey says

        July 22, 2013 at 5:17 pm

        Thanks! How have you gone so long without have a peach pie?!? For shame! Lol. Love my cat and I'll be sad to see the new kitten go :/

        Reply
    4. Julia | JuliasAlbum.com says

      July 22, 2013 at 11:32 am

      Both the pie and the cat look absolutely adorable! And look at that flaky crust!

      Reply
      • Lindsey says

        July 22, 2013 at 11:55 am

        Thanks Julia! Do you want a kitten? lol

        Reply
    5. Ashley | Spoonful of Flavor says

      July 21, 2013 at 5:47 pm

      Peach pie is one of my favorites! Love the kitties, hope you find him a good home.

      Reply
      • Lindsey says

        July 21, 2013 at 7:43 pm

        Thanks! We are certainly trying to find him a happy home!

        Reply
    6. Julianne@ beyondfrosting says

      July 20, 2013 at 11:20 am

      This crust looks so flakey!!

      Reply
      • Lindsey says

        July 20, 2013 at 11:56 am

        One of the flakiest I've ever had!

        Reply
    7. Barbara Anne says

      July 19, 2013 at 8:51 am

      Morning, your pie looks lovely and yummy...I mix my sugar and flour OR cornstarch together very well then add it into the fruit....along with other ingred. Hope this may help you.....

      Reply
      • Lindsey says

        July 19, 2013 at 11:25 am

        Definitely! It tasted great but the flour wasn't very pretty. I think that cornstarch produces prettier pies for sure! Thanks for the advice!

        Reply
        • Barbara Anne says

          July 19, 2013 at 4:38 pm

          Happy to help out if I possibly can...Makes the world a much better place.....:)

          Enjoy your day, whats left of it...And thanks again for your great recipes....

          Reply
          • Lindsey says

            July 19, 2013 at 5:19 pm

            Thanks for reading! I'm working on a healthier strawberry muffin recipe this evening!

            Reply

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