Oh yeah, I went there.
It’s okay. I promise you this is a very, very good thing.
I had pie on my mind when I woke up this morning (perfectly normal) and finally decided upon peach after visiting a roadside farm stand around lunchtime and finding the most beautiful tree ripened peaches that were about the size of my head. Now I’m going to tell you a little secret: I don’t make pies.
No really, I don’t. Before today I’ve only made one in my entire life while in culinary school and it was sort of a flop. The apple filling boiled over the flaky pie crust and the end result was not what they would call a pretty picture. So, like I said, I don’t really make pies.
That should go to show you though that if I can make a pie from scratch, you can too! Peaches are at their absolute peak right now and the end result is a perfectly flaky crust filled with tender slices of sweet peaches tossed with only a little sugar, vanilla, cinnamon and cornstarch. When you use fresh seasonal ingredients you really don’t need to work too hard to make the end result triumphant. Follow my lead and I’ll have you there in no time.
First, let’s start with the dough. And I really don’t want to get into the whole Crisco debate right now. I just washed about thirty dishes by hand and quite frankly, I don’t have the strength. You can think and do whatever you like of course, but the truth is that to achieve perfect flaky pie crust, you’ve gotta hit the shortening. Butter won’t get you there and butter substitutes surely won’t either. Trust me, I’ve messed around with both and have been forced to acknowledge the greasy truth on more than one account.
So here’s what you need for success:
First things first, stick six ounces of water, two cups of Crisco and four and a half cups of flour all in the freezer. This will make enough dough for about two pies but it’s always better to be safe than sorry.
Now walk away. Come back an hour later. Sorry!!!
When you return to your freezer, your water should appear to look like this:
You want everything really, really, REALLY cold. The colder your ingredients are, the better the crust will be. Freezing your shortening keeps the gluten development low in the flour and that’s what gives you a super flaky crust.
So when you are ready to finally start making the crust, dump your four and a half cups of all purpose flour into a large bowl. Add two teaspoons of salt and one tablespoon of sugar.
Cut in one and three fourths cup shortening (if you buy the stick kind that means two sticks minus two tablespoons) and blend well with your fingers, rubbing the flour and the shortening together.
Work the shortening and the flour together enough so the mixture almost starts to resemble a dough, like this:
Now, pour in your six ounces of ice water
It’s going to feel all wrong and sloppy, but trust me….it will come together. Just mix together the best you can than flip out onto a floured surface.
And now (are you ready for this?), put the big hunk of dough back in the freezer! Chill the pie dough for about thirty minutes, which is just enough time to wash your dishes (a dishwasher? What’s that?) and prepare the filling.
Here’s what you need for the peach filling:
Bring a large pot of water to a boil on the stove and gently drop in the peaches for about ten seconds. This will cause the skin to just slip right off.
It’s an easy way to peel a peach!
Just use your fingers to peel back the skin and then rinse the peaches under cold water and pat dry
Slice each peach in half and remove the pit—-
Mmmm I just LOVE peaches in the summer, don’t you?? Slice each peach by turning the halves over to the pit side is facing down and then just use your knife to make even slices.
It’s peachy, baby!
Eat a peach slice or two and then put the slices in a large bowl and sprinkle with one fourth cup sugar
a sprinkle of cinnamon
a teaspoon of vanilla paste (or vanilla extract)
And a tablespoon and a half of cornstarch. Mix everything up so it looks just like this:
And set the bowl aside. Time to roll out the pie dough! Sprinkle your work surface with flour and then get your hunka hunka dough back out from the freezer. Slice the big dough ball in two and stick the other half back in.
Most people probably would use a rolling pin in a situation such as this, but I prefer a wine bottle because that’s just how I roll
Humor me. Please.
Anyways, moving on. Roll your out your dough and place your greased pie dish on top
Slowly cut around the dish, leaving about a half inch of dough on the sides
And now gently (GENTLY) pick up the dough and quickly scoop it into the dish. This is the hardest part of the entire thing, I assure you.
Use your fingers to press the extra dough around the edges a little bit…rather have too much hanging over the side than too little! And I’m a crust girl, I’ll tell ya.
Now use a fork to prick the entire bottom of the dough—this is called “docking”
And gently pour in your peach filling, making sure it’s all even and not overflowing (remember the apple pie incident? Learn from my mistakes)
Set the filled pie aside and preheat your oven to 400. Grab the remaining hunk of dough from the freezer.
Roll, drink, repeat and then use a pastry cutter to cut one inch ribbons of dough. I got a pastry cutter for four dollars from a cooking store in town….you can probably find them at Target, too, though.
We clearly aren’t aiming for perfection here. Friends, this is why I don’t do intricate dessert preparation such as wedding cakes….I have no patience for them and prefer rustic baked goods such as breads and pies.
Now, gently weave the dough ribbons on the pie.
This might take some practice but trust me, if you can basket weave you can make a woven lattice top pie. Just dig real far back into your memory of weaving baskets at church camp when you were seven and you’ll be golden. Again, this isn’t a competition….rustic pies need love, too.
When you are finished weaving, let the excess dough just hang off the pie for a moment while you catch your breath and say a quick prayer
And then, ever so gently, cut the remaining dough from around the pie and gently smoosh together the dough ribbons and the crust.
WE ARE SO CLOSE!!!!!!!!!
Make an easy egg wash from one egg yolk and a little warm water:
And carefully brush it all over the top of the pie.
You can use a pastry brush for this step, a meat basting brush or even your fingers. Go hog wild.
Ta-dahhhh! Bake for about thirty four minutes, or until the crust is golden.
Ahhh the fruits of your labor. This pie is best served warm or at room temperature with vanilla bean ice cream or freshly whipped cream. You could also make the filling with canned peaches, if peaches aren’t in season where you are. Or, go crazy with blueberries or apples. The sky’s the limit once you master the crust!
Here’s the recipe:
Fresh Peach Pie
Ingredients:
4 1/2 cups all purpose flour (COLD)
1 3/4 cup shortening, cubed (COLD)
6 ounces cold, cold water (ICY)
2 tsp salt
2 tbsp sugar
Peach Filling:
about 5 cups sliced peaches (about three large peaches or five small peaches—give or take, I rarely measure)
1/4 cup sugar
1.5 tbsp cornstarch
juice of one lemon
pinch of ground cinnamon
Directions:
Blend together the flour, salt and sugar. Add the shortening and work everything together with your fingers. Pour in the water and mix only until just combined (it will be wet!). Turn out dough on a floured surface and form a ball, then stick in the freezer for at least thirty minutes and up to a few months! While the dough is chilling, start on the filling.
Bring a large pot of water to a boil on the stove. Drop in the peaches and simmer for ten seconds. Remove peaches with a slotted spoon and peel back the skin. Rinse each peach under cold running water and then pat dry. Slice each peach in half, remove the pit, and then slice. Toss in a bowl with the sugar, cornstarch, lemon and cinnamon. Stir to combine and set aside.
Bring your dough out from the freezer, cut in half and put one half back in. Roll out on a floured surface and carefully place rolled out dough in a greased pie dish, letting extra dough hang off the sides. Prick the bottom of the dough with a fork and then pour the peach filling in the dough. Set aside.
Grab your other hunk of dough from the freezer and roll out. Cut into long ribbons with a pastry cutter (or just a knife) and weave on top of the pie. Cut extra dough off the sides and mush together with your fingers. Make an egg wash with one yolk and a little warm water and gently brush all over the top of the pie. Bake at 400 degrees for about 34 minutes or until golden.
Tagged as:
Cooking,
General
{ 146 comments… read them below or add one }
The pie looks lovely!!!!! Mmmm I’d really like a slice now
I love all the recipes Jenna! I’m going to try this!
For someone who doesn’t make pies, it looks beautiful!
Yummm…. I don’t make pies either, but yours came out very impressive, so I might have to give that a whirl!
Looks delicious!!! I love all of your step-by-step instructions for making a crust. I can’t wait to try it! Question -My son has an egg allergy – what can I use instead of an egg wash to brush the crust with? Is there another substitution?
hmmm you don’t HAVE to do the egg wash…the pie will be perfectly fine without it!
Good to know. My son will love it! Thank you Jenna!
I wonder if you can just use egg substitute instead?
The pie looks fabulous! I have yet to try baking a pie myself:)
You could brush it w/some milk instead!
This looks delicious! I’m so in love with fresh peaches this time of year but haven’t been brave enough to attempt anything beyond a simple peach crisp.
This looks beautiful! I’ll admit I’m a bit afraid of pastry, but I’ve never tried it.
You’ve inspired me. Though I’ll probably have to hide away the crisco and claim I used butter, as no one in my family will knowingly eat crisco… But I’m thinking in a pie that looks this good (and I am making an assumption that mine would turn out) they wont notice. It’ll just be my secret.
looks amazing! i really want to try a lattice crust now!
I don’t think I’ve ever had peach pie. Apple pie is the best (for me). Growing up , we had partridgeberry pie a lot and that was the best (the dough was great — good old butter, sugar, eggs, flour).
Your recipe posts actually make me want to bake/cook/be a chef. So your inspiring people well.
Jenna – this is such a wonderful pie! Congrats !!!
Might I humbly suggest lard. 1/2 lard, 1/2 butter makes the best pie and forgoes hydrogenated fats while adding some good vitamin d from the lard.
I love how you “humbly” suggest lard. I’ve never tried lard but I’ll have to keep my eyes open for it!
I had the lard vs. butter debate just earlier today with a friend and we concluded that lard is the way to go!
Gorgeous pie
Now, try that, but GF!! 
That pie is awe-inspiringly gorgeous.
What a gorgeous pie! Perfect for late summertime. What an undertaking!
Wow! Beautiful! I love the look of cut fresh peaches. The deep burgandy and peach hues together. Love.
I love that you made this from scratch. I’m not sure I’ll ever have the patience to do this. You really are a true baker, aren’t you?
warm peach pie (made with FRESH peaches- canned don’t even compare) with vanilla ice cream is perhaps my most favorite dessert in the world. good work.
LOVE!
That looks so good…you are a baking goddess!
also– i have to agree with Shannon. pig fat and butter is the way to go. my problem with crisco is that its a total frankenfood! i’m a fan of the fat, but i can’t do crisco when lard and butter is all natural and tastier.
I usually don’t like fruit in my dessert, but this just made me drool a little. Or maybe a lot.
I love how you’re all “I don’t make pies!!” and then you bust out a gorgeous pie with a lattice crust…bitch!
And I mean that in the nicest possible way.
I’ll feed you a slice (or a whole pie) if you come wash my dishes….or if you just come over!
Holy goodness! This looks incredible!
Beautiful. Love you. Love pie.
Ma Ingalls, eat your heart out.
XOXO
Mmm…this looks so good! It was very wrong of me to read this before dinner. Now I’m even hungrier.
That I might say is FOOD PORN !!!!! Enjoy
please come be my bff and invite me over for delicious goodies like this!!!
)
That I might say is FOOD PORN !!!!! Enjoy
Looooovvvveee fresh peaches! We go to a farm about an hour from here and pick a bushel or two every year! I am the peach cobbler maker in the family
I make it a couple times each summer and, along with a big ol’ scoop of vanilla ice cream, we sit on the porch and watch the lightening bugs. Could I convince YOU to come see ME in southern Missouri?? No vineyards but I promise to show you a good time!
Yum! That looks amazing
Every time I read your blog I learn something new! Plus, I’ve never had peach pie before and now I’m drooling at my computer
I also roll with a wine bottle! Sometimes a balsamic vinegar bottle, depending on what I’ve got around. I don’t own a rolling pin.
Beautiful! I almost drooled on my keyboard. I’m not a baker either. Too much heart in my cooking, and not enough patience for the measuring. Enjoy those peaches!
Will you marry me? I’m kind of serious.
I don’t even really like peach pie for its sweetness but I am salivating at this puppy. Oh! And I still vote a fresh pasta post sometime soon – I super want to make my own and I am pretty sure you are the girl to get me there
Looks delicious
I have wonderful memories of eating warmed homemade apple pie/apple crisp with my grandpa for breakfast with cold (but warmed by the pie) milk poured over top. Nothing beats it to this day….enjoy
Hi there, fellow Crisco pie-crust maker here… I have never used anything else! This post reminded me of the time when my husband decided he wanted peach pie… off he went in the grocery store to get a bag of peaches. Fast forward to me looking at the receipt at home and realizing that we paid $13 for those peaches!! It was a good pie, but come on!
Holy moly, that pie looks deliiiicious! Congratulations on making such a pretty one…I’m sure it’s ridiculously tasty. Oh, and about the above mentioned lard…I was reading the “Cook This Not That” book the other day and found out that LARD is better for you than BUTTER! Crazy (and comforting) fact of the day
Beautiful! My dad makes the best (best. BEST!!) pies, and he swears by crisco as well – ya just can’t mess with what’s meant to be..
(speaking of Crisco – Pioneer Woman’s oatmeal crispies are the greatest crisco-y cookie of all time, try them!)
Question about the pie: in the beginning you said the recipe made enough for two pies, but it looks like you used the whole recipe in this pie. Or is there more dough in the freezer for your next pie experiment?
oops! Yes, I have more dough in the freezer—I smooshed together all the scraps into a big ball and froze it for next time
Mmmmmm I’ve got to make that pie sometime soon! We’ve embraced Crisco too. My grandmother swears by it for making her biscuits and pie crusts. Guess she and you know best
OMG Jenna…the pie looks amazing! You are a great cook..wish I could have a piece!
um, i want to just come over and eat your pie! now i am hankerin’ for bad things!
Picture perfect pies, looks so pretty and tasty.
Sweet! And do I have a story about Saucolito!!!
That is one beautiful pie! I have to say I love all the little tips too. Like boiling the peaches quickly to peel easier and freezing the ingredients to get a flaky crust. I would never have known that!
I am dying for some peach pie now. Thanks for the play-by-play, almost makes me believe I could do it! Looks delicious.
OMG, that pie looks absolutley amazing!
Love the wine bottle roll hehe …
BRAVO! That pie looks delicious and your picture/step by step instructions are amazing. How around not calling it “lard” but calling it “Crisco” or “shortening” Would it help? Do you remember or do they still have ‘butter’ flavored Crisco?
Your pie looks delicious! And it’s amazing, I hardly make anything from scratch, but after reading your post, I thought “that doesn’t look too bad, I could do that.” Thanks!
Good God that pie looks gorgeous. Also, love the idea of using a wine bottle for a rolling pin. I’ll have to do that.
Hi Jenna! That is one beauty of a pie! Crust really gets a bad rap as being difficult to make but my theory is “less is more” when it comes to crust – the less you mess with it, the better it seems to turn out. I work in a bakery and have a couple tips I’ve learned to help out when making pie. One is to use the rolling pin (or in your case, wine bottle:) to roll the crust onto so that it drapes over and then unroll it on top of the pie pan, makes it a lot easier not to tear the dough. Also, one way to make a perfect, easy edge to your crust is to take your pointer finger and thumb of your left hand and pinch them together and go along the outside of the crust, then using your thumb of your right hand, smush the dough into the “triangle” formed by your other hand, does that make sense? It’s a lot easier to show that to describe in words, lol! Anywho, thank you for sharing this delicious recipe, all of a sudden I’ve got a hankerin for piiiiiiie!
Jenna,
How do you come up with your recipes? Are they yours at the top of your head?! Do you use a combination of others for ideas/inspiration, etc.? I guess you know alot more (obviously) about ingredients and servings than what I would even begin to imagine…:)
A lot of the ideas come from a HUGE binder of recipes I accumulated when I was at culinary school. The pie crust recipe, for example, was from culinary school and originally all written in weight measurements so I had to take each measurement and convert it to a standard recipe form. When I see a great recipe I want to try I force myself to only glance at it once and use it as inspiration.
Thanks Jenna!
So question – if I were to post a recipe on my site that I was inspired by from certain cookbooks – but are modified from the recipe – am I supposed to still list those sources?? I have! – but am wondering if I have to? Lots of people post recipes it seems without sources; I’m not sure if they’re all little chefs or not
You are so full of “sweet’ ideas lately.
That pie looks amazing – you would have fooled me saying you’ve never made a pie before! Sheesh! You go girl!
Andddd I am off to make my own apple pie. Let’s just say I can count the times I have used an oven on my hand. Yes- I amnot kidding.
Oh my goodness, gorgeous pie! Absolutely stunning!
I need to make this – NOW.
Even though I voted that you make pasta on Twitter–I am BEYOND happy that you decided pie. Dessert after all is my all time favorite food group! Well…wine is a close second and looks like you covered it all
. Love the photo shoot you are so fun!
Well it’s completely gorgeous and we’d like a few slices right about now…and what a PERFECT August dessert…fresh peach pie…yes please!
Show off!! Just kidding
That was an amazing pie tutorial and it looks like your pie came out wonderfully!
Yum! That pie looks awesome and peaches are everywhere right now. I really liked your blog style before, but I am loving it now!! I tried the zucchini pizza recipe you posted and it was great. Can’t wait to see what you’ll post next.
As a southern girl with a grandma who no longer bakes, I long for her peach pie and think I need to make some of my own soon. I also agree with the person who said pie crust gets a bad rap– it *can* be difficult (I think because people tend to attempt to healthify it, and let’s face it: some things shouldn’t be messed with) but it’s really not the worst thing in the world.
BUT, I will say I am not afraid of Crisco, but sometimes I feel it attacking my arteries. I’ve found the Earth Balance vegan shortening sticks work pretty damn good as something that is considered a “substitute” and the Spectrum shortening is also awesome. I know, I know– never pry the Crisco from a Southern girl’s heart, but I’m just sharing my experience making pie with both of these
This is just beautiful. The writing, the food. Jenna, you’ve come a long way. I feel like a proud momma blog reader!
Now, I’m patiently waiting for a smores pie recipe.
I do plan on making some vanilla marshmallows this weekend to wow my comprades.
My mom bought me a rolling pin but I still prefer to use a wine bottle. I’m totally with you there. I can’t believe those peaches. To DIE for.
Have you ever read the children’s book “Beats Me, Claude”? It is set in Texas about a husband who justs wants his wife to cook him an apple pie that “blubblin’ and oozin’ out the sides.” It’s so cute and funny about the whole ordeal of trying to make this pie! Your story made me think of it- you’d really get a kick out of it
soooooooo i kind of teared up at this because it reminds me of home
so beautiful! nothing like some texas hill country peaches in a homemade pie!
Amazing! This reminds me of my grandma’s pies, she is a master!
The lattice crust looks AMAZING! You go, girl.
Jenna, I wanted to ask if you’ve read “Under the Table: Saucy Tales from Culinary School” by Katherine Darling? It chronicles her culinary school experience and includes recipes. I think there is a hyuge market for all things chef-culture right now (and Anthony Bourdain is to thank for the trend and the observation!) so I have a feeling that many minds will devour your book as well – pun intended
Am known for my pies, esp lemon meringue and peach. I get the best quality organic fruit (direct from farm if possible which usually is here in California) and very good quality import butter/fine flour. Get butter, mix bowl & utensils, everything very cold, use ice water, and cut the butter in with criss-cross motion of two very sharp thin knives. Then VERY lightly with min handling roll out very gently & w min of flour. To me, people often handle/mix too much. And I use glass pie baking pans, and never those spray pan coatings. I can always taste the difference in everything. Always very flaky & that rich buttery slight taste.
I won a ribbon at Los Angeles County Fair for carrot cake–and other dessert that made very well was Boston Creme Pie that made in summers in Santa Barbara after we had a lobster/clam/new potatoes/corn on the cob bake across on the beach. Was a nice tradition.
I love pies and yours looks fantastic but probably only have a piece once every couple of years.
I LOVE that you used a wine bottle as your rolling pin!!
I don’t even love pie… but you just made me want it!
This may just be the most gorgeous post I’ve ever laid my eyes on.
Love peach season!! This pie looks great. I have never been good at making pie crust. The pictures are wonderful!
I have never made a pie before. I’m actually not a huge fan of pie. Now give me ice cream and cake and I’m in heaven. (Although NOT ice cream cake, sorry, but that is the worst of both worlds! Ice cream that is too hard, cake that is cold and wet…no thanks!)
This looks awesome Jenna! Love the new direction of the blog. Is there a major strategic difference between vanilla paste and vanilla extract? Just curious…
You are never going to believe this, but the first time I made a pie I used a wine bottle too! Hahhaha! Your criss-cross top looks beautiful by the way!
This was an amazing post. You’re quite the pastry goddess!
Oh crisco…. like a culinary dirty little secret. lol
Well that looks delish. I can totally relate to the first pie experience being a disaster. I had a recipe that entailed an apple pie, lattice crust and pouring a sugary syrup over the lattice into the apples. Needless to say it was a bubbling, burning mess. It took me years to recover and realize that pie baking is possible. I haven’t tried the lattice since that fateful disaster, but you just inspired me.
Ok, you’ve convinced me, time to conquer a homemade crust! This looks spectacular!
I also made peach pie tonight — a kind of crustless version — but kept the peels! Love your tutorials.
If the peaches aren’t ripe enough I would suggest keeping the skins on. Otherwise, you have a big, frustrating mess (like I had this weekend when making peach crisp)! You do make it look easy though.
Glorious! Guess what I’m doing this weekend?!
This looks AWESOME! Fresh peaches in season are killer around here now, I think you’re onto something…
xo
Kris
That pie looks amazing! It makes me want to go home and try to make one for myself right this minute!
It looks very yummy. Also, your nails look very nice.
And… I mean the comment about your nails in a non weird way. I need a manicure, so I’m noticing everyone’s nails right now.
This looks delicious! I started following your blog a few weeks ago and I love it!
I wish I “didn’t make pies” like you “don’t make pies.”
Gorgeous!
Now, this may be because I’m from Tennessee, but I don’t see the harm in a little Crisco. I mean I wouldn’t use it daily like my grandmother did, but now and then in baking- eh, what’s the harm? You might be able to find lard in California in the Hispanic section of a grocery store- although it’s more prevalent here, I’ve seen it that section in the Kroger before.
Wow, Jenna! Wow.
Your recipes have been amazing as of late! I made the spicy tomato cream sauce pasta last Friday (awesome. so simple.), your Jambalaya last night (amazing. I felt like I was in New Orleans!), and am going to whip up your pesto tomorrow night. Thanks for all of the inspiration… and for showing me that super delicious meals don’t have to be difficult!
I LOVE PIE! Your pictures are amazing! I absolutely love your blog! I’m totally going home and making something peachy now…
OMG!! Must go to kitchen now and bake pie!!!!
I love what you have done with your blog
You’re one smart cookie -hehe!
You make this look so fun and easy…I am so not a baker but I’m actually encouraged to try it out. I really prefer posts like this rather than the ones that are just pics of you, sorry. I know other people like to see you though.
yum! i always put aluminum foil on the bottom of my oven for if/when the juices bubble over (or you know, broccoli falls off the pan, or other mishaps happen) and it prevents that nasty burning smell from taking over your kitchen!
Love your new blog style – especially if it includes amazing baked goods like this one! I’m inspired to make a pie…
What a great post!! The pie looks delicious. What is the purpose of “docking”?
I’m no expert but I’ve always believed it’s to keep it from getting air bubbles during the baking process.
My dietitian/loves-to-bake little sister swears by lard as the best pie crust ingredient. It was probably suggested previously but I’ll be honest, I’m too lazy to read all 100 of the preceding comments. I wonder how lard would do in the cold-prep stage? I want to bake this pie and add blackberries. I’ve been dying to make a peach/blackberry pie.
More important question: where do you get your headbands? That blue one is fab. I’ve recently cut my hair short and am dying for cute headbands that don’t have giant flowers on them.
WOWS. Can you just slip that in the mail to me please? If only we could reach inside our computer screens
Kudos on the excellent pie making skillz.
Love all the recipes lately Jenna! You do a great Jon of breaking them down and make us non-chef/food writers feel like maybe we could create something beautiful and yummy too. Thank you!
I know this has already been said enough, but I absolutely love the new direction of your blog. Congratulations for being brave enough to make the switch!
I agree! You’re very talented Jenna.
The pie looks amazing!
I’d also just like to add that these photos documenting the process are absolutely gorgeous. Fantastic post all around
Whyyyy do I keep reading this blog?!
Is that a polka dotted camera strap?? If so, where did you get it?!
That pie looks ah-mazing for someone who does not make pies. Bravo!
W.O.W. that looks so amazing. I was practically drooling while reading about it! I love peaches more than any other fruit and there is nothing in this world like a perfectly ripe peach from a local farm stand! I am in awe of that pie it looks like heaven in a dish!
Thanks for the recipe, Jenna! I know what you mean about peaches being their best right now – I just bought a huge bucket of them from a local farm stand and have been loving them!
Oh me….that looks delicious. I love any kind of pie…I especially can’t wait for pumpkin pie season. YUM!
Wow – your pie is gorgious, good work lady!! I have never attempted a pie yet, but I really want to. I also really want to start making more cakes for fun events too! Possibly in the fall when things slow down a bit
There a few better things than fresh summer peaches!
Your pie looks freakin’ awesome! I can’t wait to try it (and mess up).
Love your blog, BTW! I haven’t been reading for too long, but I still love the new direction of your blog! 
Oh man I want a piece of that!!! So tasty looking.
This looks amazing! I’m still scared of pie crusts though I’ve made a few. I’ll have to try this recipe out!
Oh! I’ve been toying with the idea of making a pie for about 4 weeks now and those pictures have pushed me over the edge! That looks so tasty! Thanks for the step by step for us not-so-talented bakers!
Looks amazing! Just the other day my husband came home with a tree ripened peach from his co-workers yard, this post has now fueled my fire to have peach pie.
Also, until 2 months ago I rolled my doe with a wine bottle to!
Beautiful! I’ve always been a pie-over-cake girl (strawberry-rhubarb being the birthday-sweetness vessel of choice). Peach pie just conjures up visions of Southern summers – I can’t wait to try this recipe.
I appreciate your entries of late, too – love the recipes and anecdotes!
what a gorgeous pie! i’ve never made a crust before…gotta give this one a try. Last year I made Ina Garten’s Peach/Blueberry crumble and it was to die for-I love the way she adds a little lemon juice and zest to brighten all the flavors of the other fruit…
Looks beautiful and great tutorial!
With fall approaching I am definitely getting the pie-baking bug as well. Bring on the warm delicous desserts!!
Wow, that is a beautiful pie. Shortening really is the best for pie crust; I happen to buy that ridiculously expensive Spectrum non-hydrogenated shortening. It works just as well as Crisco, but again…it’s like $8 for a tub.
That looks amazing! Peach pie is my favorite, love it!
millions of peaches, peaches for me! millions of peaches, peaches for freeee!
awesome job on the pie!
You should try eating your peach pie with cinnamon ice cream. IT IS SO GOOD!
Jenna! What a wonderful blog post. I read your post yesterday morning, and then had an unrelated conversation with a co-worker about the fact that Colorado peaches were available in the Twin Cities… so I stopped for peaches and other supplies on the way home and baked up my first peach pie (and only my second pie ever!)…. I need to work on my pie crust-rolling-out skills, but it’s a tasty pie!
http://www.dreamstrivesucceed.com/blog/2010/08/millions-of-peaches-cue-ninjas/
Loved this pie!! I was so inspired by this post that I rode my bike to the store for ingredient and made myself a pie! I had 2 modifications (used what I had as far as flour and sugar) but couldn’t have done it without your post!
I have a question, my pie crust dough was not quite doughy enough. I used whole wheat flour, is that why? When I rolled it out it kept cracking and just seemed a bit dry. It tastes great all baked up but I couldn’t get it rolled out thin enough due to it wanting to fall apart. Any suggestions for next time?
It’s not even lunchtime yet and I’m craving pie now! Peach pie is my absolute favorite
Totally made me want to bake this, it’s looks gorgeous and completely delish! One question though, you have a lemon in your pic of ingredients needed, but I haven’t found when to use it. I know the lemon juice will help keep the peaches from turning brown, but how little will work without changing the flavor?
PS, LOVE your blog! I’m about to start culinary school myself
Looking forward to many more posts/recipes from you.
Nevermind
I didn’t fully read the recipe posted at the bottom lol.
Jenna-
I made this pie this past weekend. The crust was AMAZING. So, so, SO good. Thanks for sharing!
I have this in the oven right now
Baking it for a friend… so I hope I get to taste it tomorrow 
I took out one cup of peaches and added some blueberries… yum
OMG, I made this. Well I made the pastry, I filled it with apples though. It was amazing, I followed your recipe, step by step and picture by picture. It was amazing, the flakiest pastry I have ever eaten, and my family all loved it too. Best of all I have a small ball in the freezer for whenever I want fresh pie or whatever. I used Trex vegetable shortening and the result was a flakey buttery pastry.
Thank you so much for doing this post, the pictures are beautiful, makes me want to buy a new fancy expensive camera.
Thank you.
Jenna -
I JUST made this pie…(its cooling) but with apples…and my husband is freaking out at how beautiful it is and I am dying to dig in
Thank you for your beautiful instructions – and for making me feel confident to even try! I *even* used crisco….yipes…
Thanks love -
Carly
The pie looks great…nice recipe…
god that looks BEAUTIFUL!
I’m a senior with lots of baking experience. This recipe for peach pie yielded the very best crust I’ve ever had! We were too selfish to share this delicacy and the two of us plan to eat it ’til it’s gone. Wonderful! Thank you.
I tried this recipe and it was a HUGE it at my family BBQ! I followed the directions to a T and would not change a single thing. I will definitely try more of your recipes and I look forward to it. Keep it up!