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Nanny's Peach Pie 


Pie Crust

  • 3 Cups Flour

  • 1 Cup Crisco

  • 1 tsp Salt

  • 12 tbls. Ice Water

  • Cut flour and shortening when crumbly add water gradually

Pie Filling

  • 5 Cups Fresh Peaches / Frozen

  • 3/4 Cup Sugar

  • 1/4 Cup Tapioca

  • 1-2 tsp Cinnamon


Pie Crust

1. Combine flour and salt into a large mixing bowl. Whisk briefly until combined.

2. Add Crisco to the dry ingredient mixture. If working by hand, use two forks to cut the Crisco into the dry ingredients until the butter is evenly dispersed into pea-sized (or smaller) bites.

3. Sprinkle the dough evenly with ice water. Use a spatula to quickly mix the water into the dough until it is evenly combined, and the dough begins to form moist clumps. (If the dough is not sticking together, you can add 1 or 2 more tablespoons of water to help it clump.) *Try not to overmix the dough.

4. Using your hands, quickly pack the dough into a ball. Flatten the ball into a 3/4-inch thick disk.

5. Wrap the dough disk tightly in plastic wrap, then refrigerate for at least 1 hour, or up to 3 days, until ready to roll out and use.

Pie Filling

1. Mix 5 cups peaches (Fresh or Frozen), 3/4 cups sugar, 1/4 cup kraft minute tapioca, and 1 tsp cinnamon to a mixing bowl.

2. Once you mix the filling let it sit for 10-15 minutes.


1. Preheat oven 425

2.Once pie crust and pie filling are both done sitting. Roll out pie crust and place in pie pan.

3. Place pie filling in the pie pan on top of the pie crust. (You can either do a pie crust topping / crumb topping)

4. Place pan in the oven and bake for 15 minutes.


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