Peach Pie


I get inspiration from the darnedest places. A few days ago on Friday, just before I left work for the long July 4th weekend, I was on a conference call with one of my clients. Before we got down to business, we were talking about our plans for the weekend, and one of my clients mentioned she’d just made a peach pie the night before. Peach pie, you say??

You may have figured out by now that I love fruit pies, in any form. Apple crisp, blueberry crumbles, even pear and bacon galettes. Something about fresh fruit that melts into a buttery rich crust- sign me right up. The addition of cardamom in this recipe really adds a nice spice element to the pie too.


It’s only fitting that the Presidents of the United States of America sang the song “Peaches”, and that I happened to make this pie on July 4th weekend- don’t you think?

Piled-High Peach Pie

from Epicurious


For the Crust:
2 1/3 cups all purpose flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup (1 1/2 stick) chilled unsalted butter, cut into pieces
1/4 cup chilled solid vegetable shortening, cut into pieces
1 teaspoon distilled white vinegar
6 tablespoons (about) ice water

For the Filling:
4-5 pounds medium peaches, peeled, pitted, sliced
3/4 cup sugar
1/4 cup all purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg



For crust:

Combine flour, sugar and salt in large bowl. Add butter and shortening; using fingertips, rub in until mixture resembles coarse meal. Add vinegar. Using fork, mix in enough water to form moist clumps. Gather dough into ball; divide dough into 2 equal portions. Flatten each portion into disk. Wrap each in plastic; chill 45 minutes. (Can be made 2 days ahead. Keep refrigerated. Soften slightly at room temperature before rolling out.)

For filling:

Preheat oven to 400°F. Combine peaches, sugar, flour and spices in large bowl; toss to mix well.


Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie plate. Transfer peaches to crust, mounding in center. Roll out second dough disk to 13-inch round. Roll up dough on rolling pin and unroll atop peaches. Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape.


Bake pie until crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 10 minutes. Cool pie 3 hours (this is the absolute hardest part. I only made it 1 hour before I dove in, but the filling was still very liquidy). Serve with ice cream.


Happy Eating 🙂

3 thoughts on “Peach Pie”

  1. You have convinced me…..a picture is worth a thousand words….I’ll give this pie a try (with my home grown South Carolina peaches!)

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