Homemade peach pie made with seasonal, fresh peaches and a perfectly flaky, crispy crust made with lard and butter. This is the quintessential summer fruit pie!
Summer peach season is in full swing, and I’ve been making the most of it. From peach bellinis to grilled peaches, nothing beats a classic peach pie. I made this pie twice this season and both times it vanished within a day—everyone kept helping themselves whenever they walked through the kitchen.
When my mom visited she missed out because it disappeared before she could grab a slice. A good fruit pie goes fast around here.
How To Make Flaky Pie Crust
I bake three main pies: cherry, chocolate cream and peach. For me, summer fruit pies are the best, and the crust makes all the difference. This crust is flaky, crisp and tender because it uses both butter and lard. It yields a perfect texture every time.
- Pulse flour, sugar and salt in a food processor.
- Add chilled butter and lard cut into small cubes.
- Pulse on and off until the mixture looks like coarse crumbs with visible pieces of fat.
- Transfer to a bowl and add ice water.
- Mix with a fork until the dough begins to clump together.
- Form the dough into a ball if possible, then divide it into two discs.
- Wrap each disc tightly in plastic and refrigerate for at least one hour.
How to Make Peach Pie
- Peel and slice ripe peaches.
- Toss the slices with tapioca, sugar and lemon juice; let sit about 15 minutes.
- Roll out the bottom dough and fit it into a pie plate, leaving a slight overhang.
- Fill the crust with the peach mixture and dot with butter.
- Roll out the top dough and place it over the filling. Trim, fold and crimp the edges to seal.
- Brush the top with an egg wash, sprinkle with sugar, and cut several slits to vent.
- Bake on a sheet pan at 425°F for 20 minutes, then reduce to 375°F and bake another 30–35 minutes until the crust is golden and the filling is bubbling. Cool completely before slicing.
For best results use seasonal, local peaches. I bought mine at the farmer’s market in the morning and baked the pie that afternoon—the fruit was perfectly ripe and fragrant. Serve a warm slice with a scoop of vanilla ice cream for a classic pairing.
I hope you enjoy this peach pie this summer. It’s simple, comforting and full of fresh peach flavor. —Kelly 🍴🐦
Peach Pie
Peach Pie
Ingredients
For Crust:
- 2½ cups unbleached all-purpose flour
- 1½ teaspoons sugar (plus more to sprinkle on top)
- 1 teaspoon salt
- ½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
- ½ cup chilled lard, cut into ½-inch pieces
- 5 tablespoons (at least) ice water
- 1 egg and 1 tablespoon milk or water for egg wash
For Filling:
- 6 large ripe peaches, peeled, pitted and sliced
- ¾ cup sugar
- ¼ cup tapioca
- 1 tablespoon lemon juice
- 1 tablespoon butter, to dot on top of filling
Instructions
- Make the crust: In a food processor pulse flour, sugar and salt. Add cubed butter and lard and pulse until the mixture resembles coarse meal with visible chunks of fat. Transfer to a bowl and add 5 tablespoons ice water. Mix with a fork until dough clumps; add more water by teaspoonfuls if needed. Divide into two discs, wrap and refrigerate at least 1 hour.
- Preheat oven to 425°F. While the dough chills, combine the sliced peaches, sugar, tapioca and lemon juice in a bowl and let sit about 15 minutes.
- Whisk the egg with milk or water for the egg wash and set aside.
- Roll one dough disc on a lightly floured surface and fit it into a 9-inch pie dish. Trim but leave a small overhang. Refrigerate while rolling the second disc.
- Fill the bottom crust with the peach mixture and dot with 1 tablespoon butter. Roll the top disc and place it over the filling. Trim, fold under and crimp the edges. Brush with egg wash, sprinkle with sugar and cut 4–5 slits for vents.
- Bake the pie on a baking sheet in the middle of the oven at 425°F for 20 minutes. Reduce the oven temperature to 375°F and bake until the crust is golden and juices are bubbling, about 30–35 more minutes. Cool completely before slicing.
Recipe Notes
- Makes one 9-inch double-crust pie.
- Use seasonal, local peaches if possible; they make a big difference in flavor.
Nutrition