Go Back
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!


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.