Grandma’s EASY Peach Pie

Ratings:
Yields: 10 Servings Difficulty: Medium Prep Time: 30 Mins Cook Time: 50 Mins Total Time: 1 Hr 20 Mins

I can remember as a little girl spending time at my grandparent’s farm. She would make the most delicious peach pies. I would watch in amazement as my grandma rolled out the pie crust and I can remember like it was yesterday how good it tasted. Simply Heaven! When I started having children of my own, I wanted to learn how to roll out pie crust and make pies just like my grandma. After tons of mistakes I finally learned how to roll out a pie crust and even make a homemade fruit filling. I had four children 5 years and under and my life consisted of changing diapers, feeding babies and potty training. I had no time for fresh peaches so I found a way to make my fruit filling with canned peaches. It was brilliant! It was a total time saver and my pies still tasted amazing.

TIPS FOR EASY PEACH PIE FILLING

  • The filling will thicken a little more as it cools down.
  • Use a nonstick saucepan to prevent any sticking and burning.
  • Continue stirring while sugar mixture is cooking to prevent any clumps from forming.
  • If you plan on canning, replace cornstarch with Clear Jel plus add 1 additional tbsp.
  • Canned peaches are best in this recipe
  • Adjust the amount vanilla extract based on your preference OR use other spices and extracts that you like.

USE THIS FILLING IN:

  • Cakes
  • Cupcakes
  • Cobblers
  • Waffles
  • Pancakes
  • Ice cream topping
  • Pies and tarts

WATCH THE VIDEO FOR INSTRUCTIONS

Peach Pie Filling:

1. In a medium saucepan add sugar, water, cornstarch and lemon juice. Bring to a boil and boil for 4 minutes until a thick consistency. Stir constantly.

2. After thickened remove from heat. Stir in vanilla and drained peaches.

3. Cool at room temperature for about 20 minutes and then fill your pie.

DOUBLE CRUST PIE:

1. In a medium sized bowl mix together flour and shortening.

2. Add 5 – 7 tbsp of iced cold water.

3. Divide the dough ball in half to form two balls equal in size.

4. Roll out the first dough ball on a lightly floured surface.

5. Place in the bottom of your pie pan. Cut dough even around the pie pan. Set aside.

6. Fill with your fruit filling and roll out the second dough ball. (See Video Above) Cut slits to allow steam to escape or make a lattice top. Brush with melted butter and sprinkle with flour.

7. Bake in a preheated oven 450 degrees F for 20 – 25 minutes or until golden brown

Meet Jana

First thing you must know about me... I ♡ FOOD. I have been in an apron in the kitchen with my momma since I was knee-high to a grasshopper. I enjoy cooking..baking.. making smoothies.. doesn't matter!! I love every minute of it. It makes my heart do a little skip dee do, and call it a day. Now I'll go melt some chocola.

Ingredients

0/9 Ingredients
Adjust Servings
    Peach Pie Filling
  • Double Crust Pie

Instructions

0/10 Instructions
    Instructions for Double Crust Pie
  • In a medium sized bowl mix together flour and shortening with a fork until it becomes a course meal consistency.
  • Add 5 - 7 tbsp of iced cold water. Add 1 tbsp at a time and form into a dough ball.
  • Divide the dough ball in half to form two balls equal in size.
  • Roll out the first dough ball on a lightly floured surface. Roll out to the size of your pie pan allowing for 1/2 inch extra all the way around your pie pan.
  • Place in the bottom of your pie pan being careful not to stretch the dough. Cut dough even around the pie pan. Set aside
  • Fill with your fruit filling and roll out the second dough ball. (See Video) Cut slits to allow steam to escape or make a lattice top. Brush with melted butter and sprinkle with flour.
  • Bake in a preheated oven 450 degrees F for 20 - 25 minutes or until golden brown.
  • Peach Pie Filling
  • In a medium saucepan add sugar, water, cornstarch and lemon juice. Bring to a boil and boil for 4 minutes until a thick consistency. Stir constantly.
  • After thickened remove from heat. Stir in vanilla and drained peaches.
  • Cool at room temperature for about 20 minutes and then fill your pie. Top with your crust. To save time you can also cool in the refrigerator. Do not fill your pie until it cools.

Notes

Tempered glass (such as Pyrex) allows heat to disperse well, which encourages more even browning and a crisper crust. It's also see-through which means you can see the color of the bottom crust while it's baking and be sure it has cooked well.

Use a preheated baking sheet. Not only will your crust brown more evenly, but the sheet will catch any spills before they make a mess on the bottom of your oven!

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