Old-Fashioned Peach Pie with Homemade Crust

Photo byGwen Wren using Canva

"This pie tastes just like my grandmother used to make!"

Old-Fashioned Peach Pie with Homemade Crust

Ingredients

For the crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup lard or shortening, chilled and cut into small pieces
• 6-8 tablespoons ice water

For the filling:

• 6-7 large ripe peaches, peeled and sliced
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon butter, cut into small pieces

For the top:

• 1 egg, beaten (for egg wash)
• 1 tablespoon sugar (optional)

Instructions

1. Prepare the Crust:

• In a large bowl, mix the flour and salt.
• Add the chilled lard or shortening and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, and mix until the dough starts to come together.
• Divide the dough into two equal parts, shape each into a disk, wrap in wax paper or a damp cloth, and refrigerate for at least 1 hour.

1. Prepare the Filling:

• In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Mix well and let it sit for about 10 minutes.

1. Assemble the Pie:

• Preheat the oven to 425°F.
• On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim the edges, leaving a slight overhang.
• Pour the peach filling into the crust-lined pie dish. Dot the filling with small pieces of butter.
• Roll out the second disk of dough and place it over the filling. Trim and fold the edges under, then crimp to seal.
• Cut a few slits in the top crust to allow steam to escape.

1. Bake the Pie:

• Brush the top crust with the beaten egg for a shiny finish. If desired, sprinkle with a tablespoon of sugar.
• Bake in the preheated oven for 20 minutes.
• Reduce the oven temperature to 375°F and bake for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
• If the edges start to brown too quickly, cover them with aluminum foil.

1. Cool and Serve:

• Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

Enjoy your traditional homemade peach pie with a double crust, just like the old days!