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Fresh Peach Pie Recipe

Ingredients
  

For The Crust

  • 2 2/3 cups all-purpose flour
  • 2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1 stick cold margarine cut into 1/2-inch pieces
  • 1/2 cup plus 1 tablespoon cold solid vegetable shortening
  • 1/2 cup ice water

For The Filling

  • 6-8 large ripe but firm peaches (depending on your pie plate size)
  • 3/4 cup sugar
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 1 1/2 tablespoons margarine thinly sliced
  • Non-dairy milk to brush the pastry top

Instructions
 

For The Crust

  • In a food processor, pulse the flour with the sugar and salt until combined. Add the margarine and shortening and pulse until the mixture resembles coarse meal.
  • Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms.
  • Turn the dough out onto a work surface and knead 2 or 3 times, just until the dough comes together. Cut the dough in half and form into 2 disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.
  • On a lightly floured surface, roll out each disk of dough to a 12-inch round.
  • Ease one of the rounds into a 9-inch pie plate and transfer the other round to a baking sheet. Refrigerate the dough.

For The Filling

  • Preheat the oven to 400°.
  • Bring a large saucepan of water to a boil and fill a large bowl with ice water.
  • Using a sharp knife, mark a shallow X in the bottom of each peach. Blanch the peaches in the boiling water for about 1 minute, until the skins begin to loosen. Using a slotted spoon, transfer the peaches to the ice water to cool.
  • Drain and peel the peaches and cut them into 3/4-inch wedges. Transfer the peaches to a large bowl. Add the sugar, lemon juice and flour, toss well and let stand for 5 minutes.
  • Pour the peaches and their juices into the chilled pie shell and scatter the margarine slices on top. Brush the edge of the pie shell with the non-dairy milk and lay the round of dough from the baking sheet on top.
  • Press the edges of the pie shell together to seal and trim the overhang to a 1/2 inch. Fold the edge of the pie dough under itself and crimp decoratively. Brush non-dairy milk on the top crust and cut a few slits for venting steam.
  • Transfer the pie to the oven and place a baking sheet in the bottom to catch any drips.
  • Bake for 30 minutes. Reduce the oven temperature to 375°, cover the edge of the pie with foil and bake for about 40 minutes longer, until the filling is bubbling and the crust is deeply golden on the top and bottom.