Sweet, with a hint of tang, this fresh peach pie with a buttermilk crust is absolute perfection! Simple ingredients and full of flavor. Brush with an egg wash and sprinkle with sugar for a golden brown crust.
Watch our step by step video!
This is what happens when the summer rolls around and I have ZERO self control at the local U-pick fruit farms. The kids and I picked two giant bags of peaches, and after we ate as many fresh ones as we could handle, I went into baking mode.
This fresh peach pie is so yummy. You can make it with fresh or frozen peaches.
The ingredients for the pie filling are basic. Peaches, sugar, flour, cinnamon and lemon juice. If you’d like to add a small about of butter before adding the top crust you can.
The pie crust is made from flour, salt, shortening, butter, oil, and buttermilk.
BEST PIE CRUST RECIPE
Letâ€™s talk pie crust. This is the only recipe (shared below) for pie crust that I use. You might recognize it from my blackberry pie recipe that always a hit on here during the summer months. Itâ€™s flaky and delicious and uses shortening, butter and oil. If you donâ€™t have buttermilk you can easily substitute milk + 1 teaspoon of lemon juice or vinegar.
Tips for Baking The Perfect Pie Crust
- Always use cold butter. Cutting the butter into the flour with a pastry cutter makes a delicious and flaky crust.
- The key to a perfectly sweet and golden crust is brushing with egg wash and sprinkling with a little bit of sugar before baking.
- To prevent your pie from browning too quickly, tent with foil after about 30 minutes, and continue to bake. Â You can also cover the edges of the crust with foil.
How To Assemble a Peach Pie
Pie crust is delicious and flakey because it is made from butter and shortening that have been cut into the flour.
- Mix flour and salt together then cut in shortening and butter until it resembles pea size crumbs. You can do this with a pastry cutter or two butter knives.
- Stir in oil and buttermilk and mix until soft dough forms.
- Divide dough into 2 sections and wrap one section in plastic wrap and set to the side.
- Roll the other one out and place in a 9-inch pie pan. Trim off excess dough with a sharp knife.
- Combine peaches, sugar, flour, cinnamon and lemon juice.
- Pour into pie pan and dot with a tablespoon or two of butter.
Remember that second pie crust ball that you wrapped up? Go ahead and grab that now.
- Roll out second pie crust and cover pie.
- Cut off excess crust using a sharp knife.
- Set it aside to make pie crust cookies.
- Pinch the crust around the edge to seal.
Ahh, so pretty.
- Now mix 1 egg with 1 tablespoon of water to create an egg wash.
- Brush this over the crust and sprinkle with sugar for an out-of-this-world golden and sweet crust.
Bake at 425 degrees for 60-70 minutes.
Pie is best served after it’s had a chance to cool. If you are like me, and simply can’t wait, go for it. The slice won’t be as pretty, but it will be just as delicious! The slice above was nice and warm.
Fresh Peach Pie Recipe With Buttermilk Crust
- 2 cup flour
- 1 teaspoon salt
- 2/3 cup shortening
- 3 Tbsp. butter
- 2 teaspoons vegetable oil
- 1/3 cup buttermilk or 1/3 c. milk + 1 teaspoon lemon juice
- 6 cups peaches peeled and sliced
- 2/3 cup sugar
- 1/3 cup flour
- 1/2 teaspoon cinnamon
- 1 Tbsp. lemon juice
- 1 Tbsp butter cut into small pieces
- 1 egg
- 1 Tbsp water
- sugar to sprinkle on pie
- Mix flour and salt in a bowl. Cut in shortening using a pastry cutter. Cut in butter.
- Add oil and milk and stir until a soft dough forms.
- Cut dough in half. Wrap one half in plastic wrap and set aside.
- Roll the other half and place into a pie pan.
- Combine peaches, sugar, flour, cinnamon and lemon juice. Pour into pie crust. Dot with butter.
- Roll out second pie crust and place on top.
- Cut off excess pie crust using a knife and crimp/pinch the edges.
- Cut 3-4 slits in pie crust for venting.
- Mix egg and water together. Brush over pie crust. Sprinkle top of pie with sugar.
- Bake 60-70 minutes at 425 degrees. Tent pie with foil after it begins to brown (around 30 minutes) to prevent excess browning.
- Cool on cooling rack at least 2 hours to allow peach filling to thicken.