Peach Pie

My mother always makes a peach pie for me every summer. She’s been doing so since I was a teenager. I just loves juicy peaches combined with cinnamon, nutmeg and cloves . They make for a wonderful end of summer pie. This recipe is very simple. You can even use refrigerated pie dough like Pillsbury if you’re short on time.  

Peach Pie

Course Dessert
Cuisine American
Author Jennifer Grooms



  • 2 ½ cups all-purpose flour plus extra for rolling
  • 1 cup unsalted butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6-8 tablespoons ice water


  • 8 cups fresh or frozen peaches
  • ½ cup flour
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 2 tablespoons butter


  1. To make the crust, pulse flour, sugar and salt in a food processor and pulse to mix together. Add in the butter, cut into small chunks, and pulse until the butter is no larger than pea size. Add water in a little at a time and pulse. Remove the dough from the food processor and knead together, forming two 4-5 inch disc shape with the dough. Wrap the dough in plastic wrap and refrigerate for an hour or overnight.
  2. When you’re ready to make the pie, preheat oven to 375.
  3. Roll out both of the pie crusts. Line pie dish with one of the pie crusts.
  4. Slice peaches and place in a bowl. Stir in the remaining ingredients (with the exception of the butter) until fairly well mixed.
  5. Pour peach mix over the crust in the pie dish. Add dabs of butter, and then cover with the second crust.
  6. Bake at 375 for 1 hour. Let Cool and Enjoy!!!