Fresh Peach Pie Recipe

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

Thanks for stopping by!
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  1. Ricki Jill Treleaven says:

    Perfect timing, Ann, because our world-famous Alabama Chilton County Peaches are in high season right now! :)

  2. Looks yummy! I’m trying really hard to resist making it. We’ll see. :-)

  3. That’s the same crust recipe my mom used. It’s so easy and delicious I don’t buy premade crusts.

  4. Peggy Zortman says:

    Peach pie is my very favorite! This sounds very yummy! I think it may make an appearance at my house for company this weekend. Thank you!

  5. debbiedoos says:

    Oh my my mouth is watering and wishing I had a piece right now with a tall glass a milk!

  6. Keeping It Cozy says:

    This looks so delicious, Ann! I will definitely have to try your peach filling, especially since I’m headed to the farmers market for more peaches tomorrow. :-) I agree about the skin on the peaches. This year I actually kept the skin on the peaches when I made some peach jam (instead of peeling)… I couldn’t believe how much easier it was and the skins aren’t noticeable at all! I hope you are doing well – I miss talking to you!

  7. Ann…Peach pie (or cobbler) is my all time favorite and yours looks delicious! Yes, Crisco makes a wonderful crust and I use it too. I think it is so sweet that you make your father happy with the recipes of your mother’s (or your take) that he loved! I just made the baked bean recipe of yours and I remember he liked those too!! We have some delicious peaches out here in California my favorite though will be ready for picking closer to August. Thanks for the great recipe and encouraging those who might be afraid to attempt making a crust…so much better than store bought!

    1. Ann Drake says:

      I agree totally…you can’t beat a crust from scratch. Glad you liked the baked beans!

  8. Ann, this sounds so yummy, I can’t wait to make one. Thank you for sharing.

  9. my favorite pie of all time!!!

  10. Oh yum! I really need to try this. Peach is the one type of pie I’ve never made before. Thanks for the recipe, Ann.

  11. Kathleen G says:

    I use the Crisco pie crust for my pies too. I hope the Peach Pie helps your moms recovery! And hoping too, Kelly is on the mend. I read Andrea’s blog and her mothers, Dori. Butter and lard are their go to for pie crusts. I love to read their blogs, along with yours. Have a nice day, Kathleen in Az