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Welcome New Neighbor Peach Pie
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Vintage Recipe
Welcome New Neighbor Peach Pie
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This classic homemade peach pie recipe has been a staple of our cookbooks for decades. Nothing says summer like a homemade peach pie with a buttery, flaky crust and a scoop of homemade vanilla ice cream. 

Prep time
Bake/Cook time
One 9-inch peach pie
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Welcome New Neighbor Peach Pie
Extra Fine Granulated Sugar
Light Brown Sugar
Prep time :
Bake/Cook time :
Yield :
One 9-inch peach pie


Light-n-Flaky Pie Crust

Peach Pie Filling



Light-n-Flaky Pie Crust

  1. Sift together flour, sugar and salt and place in a large mixing bowl.
  2. Cut in shortening with a pastry blender until mixture resembles very coarse crumbs.
  3. Add cold water, one tablespoon at a time, tossing mixture lightly with fork or your fingers until mixture can be gathered into a ball. Knead dough lightly several times, then wrap tightly and chill at least one hour.

Pie Filling

  1. Preheat oven to 450°F.
  2. Toss peaches with lemon juice, then combine with both sugars, salt, tapioca, vanilla and almond extract. Allow to stand at room temperature.
  3. Divide chilled pie crust in half and roll one of halves out to about 1/8 inch thickness and fit into bottom of a 9-inch pie dish.
  4. Trim edges of pie crust, leaving at least a 1/2 inch overhang. Do not prick!
  5. Spoon filling into pie shell and dot with butter.
  6. Roll out remaining pastry dough and center over filling. Lightly dampen rim of bottom pie crust and press with top pie crust to seal. Trim edges smooth, again leaving at least a 1/2 inch overhang. Lift and fold under overhang, forming a high fat rim for fluting/crimping.
  7. Flute/crimp rim as desired.
  8. Reroll pie crust scraps and cut into peach and leaf shapes, if desired, and attach to top crust by dampening shapes with water.
  9. Cut slits in top crust to allow steam to escape during baking.
  10. Bake at 450° for 10 minutes, then reduce temperature to 375°F and continue baking for an additional 40 minutes, or until crust is golden brown.
  11. Cover rim of crust loosely with foil after 20 minutes to keep fluted edges from browning too much.
  12. Cool pie on a wire rack for an hour.
  13. Serve at room temperature with homemade vanilla ice cream or creme Chantilly.


If you are short on time, substitute a store-bought refrigerated pie crust for the homemade crust. Chef Eddy’s Pure Butter Pie Crust is a delicious alternative too.

Watch our videos on how to roll and crimp a pie crust.

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