Peachy Peach Pie

Peachy Peach Pie

This recipe took first prize at a Kansas State Fair baking contest!


8 servings


Peach Filling

  • 5 cups fresh peaches, peeled and sliced
  • 2 1/2 tablespoons tapioca
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 1/4 cups C&H® Granulated Sugar
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon nutmeg
  • 2 tablespoons butter, melted


  • 6 tablespoons + 2 cups all-purpose flour, divided
  • 6 tablespoons water, cold
  • 1 teaspoon salt
  • 1 cup vegetable shortening
  • 1 to 2 tablespoons half & half or light cream
  • 1 to 2 tablespoons C&H® Granulated Sugar


Peach Filling

Mix all ingredients together; set aside. Prepare crust.


Preheat oven to 375°F.

Blend together 6 tablespoons flour with cold water and salt; set aside.

Blend remaining 2 cups flour with shortening until dough resembles small peas. Combine both flour mixtures. Divide dough in half. Roll out 1 dough ball quite thin; place in 9-inch pie plate, crimp edges. Add filling.

Roll out remaining dough to 1/4-inch thickness. Cut dough into 1/2-inch wide strips. Lay half the strips on a lightly floured surface, then pull every other strip back. Place a strip across, return the pulled-back strips to their original position and pull back alternate strips. Continue weaving the strips until they’re all used.

Brush top crust with half & half or cream; sprinkle with sugar. Bake 65 minutes. Check at halfway point; if edges are beginning to brown, cover with aluminum foil.

Featured By: Contest winner Betty Krehbiel


To produce an evenly browned bottom crust, place pie pan on a preheated baking stone.