Some recipes carry more than flavor — they carry people, seasons, and memories. My grandmother’s peach pie recipe is one of those treasured desserts, made from scratch with a flaky crust and a golden crumble topping that makes it unmistakably hers. It’s the dessert I’m most often asked to bring to holiday gatherings, and this year I filled it with peaches from our backyard tree after a beautiful bumper crop. Sliced and frozen at summer’s peak, they become something special in the heart of winter — a sweet reminder of sunshine, family, and the simple gift of sharing what we’ve been given.
Ingredients for Grandmother’s Peach Pie
Crumble Topping
- 1 tablespoon butter or Crisco
• 1 tablespoon sugar
• 3 tablespoons flour
• 1/4 teaspoon salt
Pie Crust
- 2 1/4 cups flour
• 1 teaspoon salt
• 3/4 cup butter or Crisco
• 1/2 cup cold water
• Milk or half & half, for brushing the top crust
Fruit Filling
- Fruit of your choice
• 8–10 peaches
• Minute Tapioca
◦ 1/4 cup for fresh peaches
◦ 1/2 cup for frozen peaches
• Sugar: 1/4 cup if fruit is ripe and sweet
The tapioca box provides guidance for apple and blueberry pie variations.
A Little Kitchen Note
Fill the pie so the fruit mounds slightly above the rim of the pie plate. It will settle as it bakes. A generous filling makes a beautiful, full pie.
Prepare the Crumble Topping
Add the flour, sugar, and salt to a small bowl.
Drop in 1 tablespoon of butter or shortening. I used butter for this pie.
If using butter, it should be soft but not overly soft. Think firm, not hard.
Using a fork, press the butter into the dry ingredients.
Continue pressing and mixing until small, even crumbs form.
The mixture should look soft and sandy with light clumps.
Once uniform, set the crumble aside.
Bringing the Filling Together
I used partially thawed frozen peach slices for this pie.
Place the peaches in a large mixing bowl.
Add 1/4 cup sugar.
If your fruit is less sweet, you can use up to 1/2 cup.
Add 1/2 cup Minute Tapioca.
Frozen peaches release more liquid. The tapioca thickens the filling without changing the flavor. If using fresh peaches, try 1/4 cup tapioca instead.
I did not add spices because we wanted the pure peach flavor.
If you prefer a warmer taste, add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.
Stir gently to combine.
Set aside while you prepare the crust.
Make the From-Scratch Pie Crust
Step 1
Place 2 1/4 cups flour in a large mixing bowl.
Remove 1/3 cup of flour and set aside in a small bowl.
Add 1 teaspoon salt to the large bowl.
Slice in the 3/4 cup butter or shortening.
Dust the slices lightly with flour to prevent sticking.
Use a fork to press / blend until evenly crumbly.
The texture should be coarse and uniform.
Step 2: Add Water and Handle the Dough Gently
My grandmother shared this advice with me:
Bread dough can be worked often. Pie crust should be handled very little.
A tender, flaky crust comes from a light touch.
Add 1/2 cup cold water to the reserved 1/3 cup of flour you set aside in the small bowl.
Stir with a fork until smooth and creamy.
Step 3: Bring the Pie Dough Together
Pour the creamy mixture over the crumb mixture.
Gently combine with a fork.
When the dough begins to clump, use your hands.
Lightly gather into a soft ball.
Handle as little as possible.
Stop once it holds together.
Shape and Fit the Bottom Crust
Place the remaining dough on a lightly floured surface.
Press into a flat circle.
Roll into an even round large enough to cover the pie plate with a little extra to drape over the edge.
Fold in half and transfer to the pie plate.
Ease into place without stretching.
Leave a slight overhang.
Prepare the Top Crust
Repeat the rolling process with the remaining dough.
Roll into a circle large enough to cover the pie with slight overlap.
Set aside while filling the bottom crust.
Add the Peach Filling to the Crust
Spoon the peach filling into the bottom crust.
Use only the fruit and tapioca coating.
Leave excess liquid behind.
The filling should mound gently in the center.
It will settle during baking.
Add the Top Crust and Seal the Edges
Fold the top crust in half and place it over the filling.
Unfold to fully cover the fruit.
Match the overhang with the bottom crust.
Pinch the layers together to seal.
For a simple crimp, place one finger along the rim.
Pinch the dough around it with the index finger and thumb of your other hand.
Continue around the edge to seal.
Finish the Pie with Crumble and Bake
Brush the top crust lightly with milk or half & half.
Take the crumble mixture you set aside and sprinkle it over the surface. Do not press it in.
Cut three small vents in the crust.
Bake on the center rack of a preheated 350°F oven.
Check after 45 minutes.
Bake until golden brown.
Cool on a rack before serving.
Recipes Passed Down Through Generations
Recipes passed down through generations become more than instructions. They become part of who we are. My grandmother’s peach pie is one of those treasured family recipes. The simple act of baking it fills the home with warmth and comfort, no matter the season.
This from-scratch pie celebrates seasonal fruit and the joy of sharing something homemade. Whether made with peaches, apples, or berries, it is a dessert meant for gathering, remembering, and enjoying together. I hope this homemade peach pie brings the same sweetness to your table that it has brought to mine for many years.
Grandmother’s Peach Pie (Butter or Shortening Crust)
Equipment
- Mixing Bowls
- Measuring Cups & Spoons
- 9-inch Pie Plate
- Pastry Brush
- Fork
- Rolling Pin
Ingredients
Crumble Topping
- 1 tbsp butter or shortening
- 1 tbsp sugar
- 3 tbsp flour
- 1/4 tsp salt
Pie Crust
- 2 1/4 cups flour
- 1 tsp salt
- 3/4 cup butter or shortening
- 1/2 cup cold water
- milk or half & half enough to brush on top crust
Fruit Filling
- 8-10 peaches, peeled and sliced
- 1/4 cup sugar up to 1/2 cup if fruit is tart
- 1/4 cup Minute Tapioca for fresh peaches 1/2 cup if using frozen peaches
Instructions
Prepare Crumble Topping
- Combine flour, sugar, and salt in a small bowl.
- Add butter or shortening.
- Use a fork to press and blend until soft, sandy crumbs form.
- Set aside.
Prepare Fruit Filling
- Place peaches in a large bowl.
- Add sugar and tapioca based on fruit type.
- Add spices if desired.
- Mix and set aside.
Make the Pie Crust
- Place flour in a bowl and remove 1/3 cup to a small bowl.
- Add salt to remaining flour.
- Cut in butter or shortening until crumbly.
- Mix reserved flour with cold water until smooth.
- Pour mixture into crumbs and gently combine.
- Gather dough into a ball and divide in half.
- Roll one half and fit into pie plate.
- Roll second half for top crust and set aside.
Assemble the Pie
- Fill bottom crust with prepared fruit, leaving excess liquid behind.
- Place top crust over filling and seal edges.
- Brush top crust lightly with milk or half & half.
- Sprinkle crumble topping evenly over crust.
- Cut vent holes in top.
Bake
- Bake at 350°F on center rack for 45–55 minutes.
- Bake until crust is golden brown.
- Cool before slicing.
Notes
- • Fill the pie slightly above the rim — fruit settles while baking.• Handle dough gently for the flakiest crust.• Works beautifully with peaches, apples, or berries.
More Recipes from My Kitchen
If you enjoyed this homemade peach pie, you might also love: