Fresh Peach Pie Recipe

 Fresh Peach Pie Recipe | Includes 3 ingredient pie crust! | On Sutton Place

I hope you aren’t tired of dessert recipes because I seem to be on a roll! Today I’m sharing my Mom’s pie crust recipe and her amazing peach pie filling. There is really nothing better than a fresh peach pie. With ice cream of course! I used to be very intimidated at even the thought of making pie crust. As I got older, I just started doing it and didn’t worry about perfection. If my crust broke, I just pressed it back together. If my filling ran over, I learned to put a cookie sheet under the pie pan so at least I didn’t have to clean my oven! Pie crust doesn’t have to look beautiful to taste wonderful.

Fresh Peach Pie Recipe | Includes a 3 Ingredient Pie Crust! | On Sutton PlaceMy Mom always peeled her peaches. I actually like the skin of a peach so I do not peel mine. If you slice them thin enough the skin is hardly noticeable. I also put my peaches in a brown paper bag for a few days so they ripen a bit before I use them in a pie. The pit comes out much easier that way.

Fresh Peach Pie Recipe | Includes a 3 Ingredient Pie Crust! | On Sutton Place

Fresh Peach Pie Recipe | Includes 3 ingredient pie crust! | On Sutton Place

Fresh Peach Pie

Fresh filling and a 3 ingredient pie crust will make this one of your go-to summer desserts!
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For two 9 in. crusts

  • 2 c. flour
  • 2/3 c. Crisco
  • 3/4 t. salt
  • ice water

For the filling

  • 6 medium peaches
  • 3/4 c. sugar
  • 1/4 c. flour
  • 1 t. cinnamon


Make the crust first

  • Preheat oven to 400 degrees.
  • In a large bowl cut the Crisco into the flour/salt mixture with a pastry blender. I use the Crisco blocks and cut it into chunks. Mix until all Crisco is incorporated.
  • Add ice water, 1 T. at a time, and stir with a fork. Add water to moisten the flour until it forms a ball. Cover the bowl with a towel and let rest 15 min.

While dough is resting

  • Wash, pit and thinly slice the peaches.
  • Put peaches in a large bowl and add sugar, 1/4 c. flour and cinnamon. Mix well.

To make the crusts

  • Cut dough ball in half with a sharp knife. Working with one half of dough, form a disc and lay on a floured surface. Gently roll out dough to desired shape. Put into pie pan.
  • Add peach filling to the bottom crust. With your finger, gently wet the edges of the bottom crust so a seal will form when the top crust is added.
  • Roll out second half of dough. Lay over your pie filling. Trim edges if needed. Roll edges under and flute with a fork or your fingers.
  • Cut slits in the top crust.
  • Place pie pan on a cookie sheet and place in pre-heated oven.
  • Loosely lay a piece of foil over the whole pie.
  • Bake for 30 min.
  • Remove foil and bake for 15 min. more or until edges are just golden brown.
  • Optional: Brush top of pie with milk and sprinkle with sugar before baking.
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I made this over the July 4th weekend and of course took some to my parents. My Dad said it was just as good as what my Mom used to make. That, my friends, is the highest praise around. Give it a try and let me know what you think. If you aren’t a fan of Crisco, and would rather make a butter pie crust, visit my friend Andrea at Keeping It Cozy. She posted a butter pie crust recipe from her grandmother. She is an amazing cook so I am sure it tasted as good as it looked.

Fresh Peach Pie Recipe | Includes recipe for a 3 Ingredient Crust! | On Sutton PlaceMore peach yumminess!

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