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Fresh Peach Pie Recipe

This pie is loaded with great peach flavor and the right amount of spices! It's all homemade and really so easy to make!!
Prep Time1 hr 20 mins
Cook Time45 mins
Total Time2 hrs 5 mins
Course: Dessert
Cuisine: American
Keyword: peach pie
Servings: 8
Calories: 510kcal


  • Mixing bowls
  • pie pan


Pie Crust

  • 2 cups flour
  • 1 cup butter flavored shortening
  • 1 teaspoon salt
  • ½ cup cold water

Peach Filling

  • 5 cups fresh peaches sliced (remove skins)
  • 1 teaspoon lemon juice
  • ¼ cup flour (or 2 Tablespoons minute tapioca)
  • ¾ cup sugar
  • ¼ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 3 Tablespoons butter

Sugar Glaze

  • 1 Tablespoon milk
  • 1 Tablespoon sugar


Pie Crust

  • Mix flour, shortening and salt with fingers until it is a crumb mixture. Then add in cold water and mix until well blended.
  • Divide dough in half and wrap each half in plastic wrap and refrigerate for about 1 hour so it is easier to work with.
  • Take one ball from the fridge and roll into a circle on a lightly floured surface. Roll it thin because pie crust swells as it cooks. **Don't be afraid to handle your dough. It's an old wives tale that the more you touch your dough it will become tough. It's actually the amount of flour you use when rolling it out that makes it tough.
  • Place dough in a 9 inch pie pan. Don't trim the excess of yet, leave it hanging over the edge.


  • In a bowl mix peaches and lemon juice. In a separate bowl combine flour (or tapioca), sugar, cinnamon and nutmeg.
  • Add this mixture to the peaches.
  • Pour into crust. Dot with small amounts of butter over the peaches.

Top Crust

  • Roll out the other ball of dough. After it's rolled out fold in half and cut some slits and designs so pie can breathe while cooking.
  • Carefully place top crust over peaches.
  • Cut off excess from top crust only. Bring the excess dough from bottom crust and fold over top.
  • Seal the around the edge and flute the edge with finger.

Top Glaze

  • With fingertip wet the top crust with milk making sure it does not puddle. Sprinkle sugar over the milk
  • Bake at 425 degrees for about 40 to 45 minutes.
  • Crust should be golden brown. You may want to cover the edges with foil halfway through cooking time to prevent excessive browning on the outer edges.


Calories: 510kcal | Carbohydrates: 57g | Protein: 5g | Fat: 31g | Saturated Fat: 9g | Trans Fat: 4g | Cholesterol: 11mg | Sodium: 331mg | Potassium: 226mg | Fiber: 2g | Sugar: 29g | Vitamin A: 448IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 2mg