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Homemade Peach Pie Recipe

I’ve finally given in. 


There- I said it. I am no longer trying to keep my floors clean. It just won’t happen- not living this homestead lifestyle, having three kiddos, and a farm.

After fighting it for MANY years (the struggle is real!), I have just come to accept that my kitchen floor will always have dirt, food, or some other unknown substance on it. My carpet will always contain who-knows-what in it and on it.

And for now- I don’t care…

I try to mop and vacuum once a week, but let’s get real folks- I’m lucky if it happens every two.

Floors: 1

Jen: 0……

YOU WIN, floors. YOU WIN.

I’ve accepted the defeat and have come to peace with it- and that’s pretty easy to do when I’m always in the kitchen making things like blackberry jam,  raw butter (in five minutes), and this homemade peach pie recipe.

Seriously. This pie is so delicious. There’s just no other way to slice it {no pun intended}. 

Not only is the filling homemade- the crust is too!

Let’s get down to it, shall we?

Homemade Peach Pie Recipe

You Will Need:

For the Crust:

  • 2.5 Cups Unbleached All-Purpose Flour
  • 1 Tablespoon Organic Cane Sugar 
  • 1/2 Teaspoon Salt (affiliate link)
  • 1 Cup Butter {Very Cold-cut into squares}
  • 4 Tablespoons of Water {Very Cold} + Additional Water {by the Tablespoon} (Kitchen Note: We Used 5 Tablespoons of Water)

For the Filling: 

  • 3/4 Cup of Organic Whole Cane Sugar (affiliate link) (Kitchen Note- Can substitute with 1/2 Cup white sugar PLUS 1/4 Cup brown sugar)
  • 4 lbs Ripe Peaches (Roughly 10 Medium Peaches or 5-6 cups) (Kitchen Note: These need to be peeled but check out the tip below to make it easy)
  • 3 Tablespoons Arrowroot Powder (Kitchen Note- Can substitute with Cornstarch)
  • 1/2 Teaspoon Nutmeg
  • 1.5 Teaspoons Cinnamon
  • 1/8 Teaspoon Salt
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Vanilla
  • 2 Tablespoons Unsalted Butter

For the Topping (optional):

  • 1 Tablespoon Organic Cane Sugar (Kitchen Note- Can substitute with 1/2 Cup white sugar)
  • 1 Teaspoon Cinnamon
  • 2 Tablespoons Milk

To Make The Crust

1. Add all dry ingredients for the crust (flour, sugar, salt) into mixing bowl. Mix thoroughly.

2. Add butter squares into mixing bowl. Mix on low until the mixture resembles sand (1-3 min).

3. Add 4 Tablespoons water. Mix until dough clumps together onto the paddle. (Kitchen Note- you may need more water. Add the water 1 Tablespoon at a time until the desired result is reached. **We used 5 Tablespoons of water).

4. Form into a ball. Divide in half. Form two balls of dough. Wrap each ball of dough in plastic wrap. Refrigerate for 30 minutes.

5. Flour your rolling pin. Roll out each piece of dough (one for the pie crust bottom and one for the top). The bottom crust should be rolled to a 12-14 inch diameter. The top crust should be rolled out to 10-12 inches.

6. Drape the bottom crust over a 9.5 inch pie plate (ungreased). Trim slightly over the edge.

7. Cut the bottom crust into 1 inch strips. You will use this for the top of the pie after you put the filling in.

To Make The Filling 

1. Peel your peaches. Kitchen Note: for a super easy way to peel peaches just bring a pot of water to a boil, add peaches, and boil for 45 seconds. Remove and put in a bowl of ice water for 45 seconds. The skin will peel right off!

2. Slice peeled peaches into 1/4-inch slices. Place in bowl.

3. Pour sugar(s) over peaches. Stir. Cover and let stand for 30 min.

4.  Drain peaches, BUT RESERVE THE JUICE.

5. Heat a small saucepan over medium-low. Combine arrowroot powder, cinnamon, nutmeg, salt, and reserved juice. Bring to a boil. Cook and stir for 1-4 minutes until mixture thickens. Remove from heat. Add butter, vanilla, and lemon juice.

6. Fold sauce mixture into peaches.

7. Pour into crust.

8. Place strips of top crust over the pie. Trim, seal, and flute the edges. Cover edges with foil strips to prevent burning.

For The Topping (Optional)

1. Mix cinnamon and sugar in a small bowl.

2. Put milk in a separate bowl.

3. Brush the top of the pie strips with milk.

4. Sprinkle with cinnamon/sugar mixture.


1. Bake at 400 degrees F for 15 minutes.

2. Lower heat to 350 degrees F for 40-50 minutes or until crust browns. Let sit for 30 minutes prior to serving.

That’s it! Have fun cooking this Homemade Peach Pie Recipe!


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Disclaimer: The information provided on this blog is for informational and entertainment purposes only. It is not intended to replace or be construed as professional health advice. Always seek the guidance of your doctor or veterinarian before implementing or altering the diet of your backyard animals. The author assumes no responsibility for any adverse effects or consequences resulting from the use of any suggestions, preparations, or procedures discussed on this blog. If you are reading this for the purpose of making major financial or life decisions, please consult a professional before doing so. By reading and using my website, you are agreeing to my terms and conditions. Thanks y’all!

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