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Eileen Joan's Peach Pie

Sun-ripened peaches, a buttery flaky crust, and just the right touch of cinnamon — Eileen Joan’s peach pie tastes like summer at Grandma’s table. Sweet, simple, and made with love in every slice.
Course Dessert
Cuisine American
Keyword dessert, Peach Pie, Pie, Vanilla ice cream
Prep Time 2 hours
Servings 8

Equipment

Ingredients

  • 2½ Cups Flour
  • 1 TSP Salt
  • 1 Cup Crisco Cold
  • 1/2 Cup Water Ice Cold

Filling:

  • 4 Cups Sliced fresh or home-canned peaches (drained) 2 cans store bought peaches no additions needed
  • 3/4 Cup Sugar adjust depending on peach sweetness
  • 2 TBSP Flour May use 1 Tablespoon Cornstarch in place of flour
  • 1 TBSP Lemon juice or vinegar Adds tartness and balances sweetness
  • 1/2 TSP Cinnamon Optional, but often used in Southern Idaho kitchens
  • 1 TBSP Butter Dotted on top before baking

Instructions

Directions:

    Pie Directions:

    • In a bowl, mix flour and salt well
    • Cut in chilled Crisco until crumbly little beads
    • Add a tablespoon of ice-cold water at a time, mixing very gently until the dough holds together.
    • Divide into two balls. Roll out the bottom crust and place it into a 9-inch pie dish.

    Prepare the filling:

    • Mix peaches with sugar, flour (or cornstarch), lemon juice, and cinnamon.
    • Let it sit 5–10 minutes to release juice.

    Assemble Pie:

    • Divide chilled dough into two balls.
    • Roll out the bottom crust and place it into a 9-inch pie dish.
    • Pour peach filling into the crust-lined pie dish.
    • Dot with butter.
    • Roll out the top crust and place it over the filling.
    • Trim, crimp edges, flute edges, and cut vents.

    Bake Pie:

    • Bake at 425°F for 15 minutes, reduce heat to 350°F
    • Bake for 35–40 minutes longer, until the crust is golden and the filling starts to bubbles.
    • Cool and serve:
      Let the pie cool on a rack to set the filling.
    • Best served slightly warm with cream or vanilla ice cream.

    Video