The Best Peach Pie EVER

Peach Pie. This is it. THIS IS THE ONE. This is my very favourite pie recipe. A recipe I can make from memory now. And the one that changed how I felt about pie. Also the one that quite possibly prompted me to start a blog. The one that I still remember the first time my mother-in-law ever made it for me. This is glorious, perfect pie.

No Chilling

It is so, so, so good. And possibly the best part?! The pie crust does not have to rest before you roll it out. I understand if you just gasped out loud at such a statement. Except this very pie recipe won me third place in a pie baking contest. Yup. I didn’t chill the dough and I won third place! I feel a little light headed even admitting that to everyone. However this does mean that all the ingredients must be really, really cold!

A Pie For Every Occasion

And obviously this crust/dough recipe can be used for any kind of pie. Personally I have used it for blackberry, pear, blueberry, cherry, apple and even the base of a buttermilk pie. I have doubled it and turned it into a sheet pie for a crowd (which works well with a  lattice topping). I especially like using it for individual fruit pies in single serving ramekins and even for making hand pies, which I sometimes find more versitile than an entire pie. I have happily made this dough more times than I could ever count.

Peach Pie Helpful Hints

I generally make the peach filling prior to the dough, so everything is ready to go.

The butter and lard must be REALLY cold. I store my lard in the fridge since this is the only place I use it.

Filling the measuring cup with ice and water ensures that when you measure out the 9 Tbsps of water, it is ice cold.

Placing a cookie sheet or pan under the pie plate incase the juices bubble up isn’t a bad idea.

This flakey pastry dough works wonderfully for hand pies and individual pies as well and will stay up to 3 days wrapped in plastic in the fridge.

Peach Pie For Everyone!

Print

Peach Pie

My mother-in-law’s award winning peach pie.

Course Dessert

Cuisine American

Keyword peach, pie

Prep Time 40 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 10

Ingredients

• 5 Cups Sliced Fresh Peaches
• 3/4 – 1 Cup Granulated Sugar
• 3 Tablespoons Flour
• 1/4 teaspoon Cinnamon plus more for sprinkling
• Dash of Salt
• 2 Cups All Purpose Flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Baking Powder
• 2 Tablespoon Sugar
• 1/4 Cup Lard chilled
• 1/2 Cup COLD Butter
• 9 Tablespoons Ice Water
• 2 Tablespoons Butter
• 2 tablespoons of Milk or egg wash

Instructions

1. Peel and slice peaches
2. Add the sugar, flour, cinnamon and salt
3. Stir until evenly distributed
4. Set aside while making pie dough
5. Fill a measuring cup with ice and water and set aside.
6. In a food processor pulse the flour, salt, baking powder and sugar together until combined.

7. Dice and the COLD lard and butter and add to the food processor.

8. Pulse until the butter is the size of peas

9. With the food processor running, slowly add the in the 9 Tablespoons of water, in thru the feed tube opening in the lid

10. Leave the food processor on until the dough comes together and forms a ball
11. Generously flour a pastry board or counter top
12. Flip out dough onto flour and add flour and work with hands until smooth and elastic and no longer sticky, but not dry
13. If not using immediately or allowing to rest, shape into disk and wrap in plastic wrap in the fridge
14. Flour a pastry board and rolling pin and roll pie dough out into a large 12 inch circle, rotating the dough often so it does not stick
15. Roll dough over the rolling pin and carefully lift
16. Place in uncreased pie plate with dough overhanging plate, trying not to stretch it
17. Allow the overhang to remain
18. Poke the bottom with a fork all around
19. Fill with fruit filling
20. Dot the peaches with remaining 2 tablespoons of butter and sprinkle with cinnamon
21. Fold the over hanging edges toward the centre of the pie as neatly and evenly as possible – there will be a hole in the centre
22. Using pastry brush, brush the crust with milk or egg wash (one egg beaten with 1 Tbsp water)
23. Bake immediately in a 400 degree oven for 50 minutes or until nicely golden brown

Recipe Notes

I generally make the peach filling prior to the dough, so everything is ready to go. The butter and lard must be REALLY cold. I store my lard in the fridge since this is the only place I use it. Filling the measuring cup with ice and water ensures that when you measure out the 9 Tbsps of water, it is ice cold. Placing a cookie sheet or pan under the pie plate incase the juices bubble up is a good idea. This pastry dough works wonderfully for hand pies and individual pies as well and will stay up to 3 days wrapped in plastic in the fridge.