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Flawless Peach Pie

Servings: 1 pie


  • For the Pastry:
  • 2 cups flour
  • 1 tsp salt
  • 1 cup Crisco Shortening
  • 4-6 tbsp cold orange juice
  • For the Filling:
  • 4 cups of peaches peeled and sliced, approx. 6 medium peaches
  • 3/4 cups white sugar
  • 3 tbsp flour
  • 1/2 tsp cinnamon
  • 1 tbsp unsalted butter
  • 1/4 cup of sliced almonds for sprinkling on top crust optional
  • 1 tbsp of heavy cream for top crust
  • 1/2 tsp of sugar for sprinkling on top crust


For the pastry:

  • Stir the salt and flour in a medium bowl. Cut in the Crisco, with a pastry knife (pieces
  • should be about the size of peas). Sprinkle on orange juice and stir with a fork just until
  • it holds together. Divide the dough into two and press each half into a smooth disk.
  • Cover with plastic and refrigerate for 15 minutes.

For the filling:

  • Preheat oven to 450°
  • Mix the sugar, cinnamon and flour for the filling in a small bowl and set aside. Roll out
  • pie crust disk on a lightly floured surface to a size approximately 12-inches round.
  • Transfer it to 9-inch pie dish.
  • Put two cups of the sliced peaches in the bottom of the pie shell. Sprinkle half of the
  • sugar mixture on top. Put the last two cups of peaches on top of that and sprinkle with
  • the remaining sugar mixture. Dot with butter.
  • Roll out the second pastry disk to approximately 12- inch round. Because I didn’t do a
  • picture tutorial for a lattice crust, you will find an excellent tutorial here. The pictures
  • make the process very simple, if this is your first time. Once complete, trim the excess
  • pastry to about 1/2 over hang. Fold the top and bottom crusts together and crimp the
  • edges to seal. You can also do a simple pie crust on top by simply rolling out your
  • second disk, to a 12-inch round and placing it on top of the peach filling. Simply put 4
  • steam slits, with a sharp knife, about 3/4 of an inch long near the centre of the pie.
  • Lightly brush some heavy cream on top of the top crust and sprinkle with sugar and
  • almond slices. Bake for 15 minutes at 450° then reduce heat to 350° and bake for 35
  • minutes longer until crust is golden and filling is bubbling. Best eaten slightly warm.