The Prettiest Peach Pie

Prettiest Peach Pie

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The prettiest peach pie you’ll ever bake! A fun way to dress up a classic peach pie is using the pastry scraps to create a pretty top that will impress your guests!


Units Scale


  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup unsalted butter (cold and cut into cubes)
  • 1/2 cup Crisco/shortening (cold)
  • 1/4 cup ice-cold water


  • 1012 ripe peaches (peeled, pitted, and sliced)
  • 1/2 cup brown sugar
  • 1 Tablespoon flour
  • 1 teaspoon cinnamon
  • 1 Tablespoon milk to brush the pastry before baking


  1. In a food processor add flour and salt, blend until incorporated.
  2. Add cold butter cubes and pulse until butter resembles little crumbs.
  3. Add crisco/shortening and pulse until mixture resembles pea size crumbs throughout (don’t overdo it).
  4. Slowly add your cold water and pulse until the dough forms into a ball, or gently shape it into a ball by hand.
  5. Flatten dough into 2 discs, wrap in plastic and refrigerate for 30 minutes.
  6. Meanwhile prep your peaches, peel and slice peaches and add to a large bowl.
  7. Add sugar, flour and cinnamon; mix well to coat (note: if your peaches are really juicy add more flour, if they aren’t very juicy use less flour).
  8. Let peaches rest while pastry is in the fridge (this is so the sugar can draw out more juice from the peaches).
  9. Preheat the oven to 450˚F.
  10. On a prepared floured work surface roll out pastry to about 1/4 inch thick keeping a round shape (approx. 2 inches larger than your pie dish) and gently place the dough into the pie dish. Using a fork gently pierce the bottom of the pastry all over. Cover and place in the fridge while you make your top pastry.
  11. For a pretty top, roll pastry and cut into strips (assortment of lengths and widths). Gently braid smaller strips of pastry and set aside. Roll small strips into roses.
  12. Once you are ready to cover your pie, pull the unfilled pie out of the fridge and fill with peach mixture. Have fun placing your pastry strips on top and create your own pattern. Pinch the edges down and brush the top with milk.
  13. Place the pie into the oven on the bottom rack and bake for 10 minutes.
  14. Turn the oven down to 350˚F and place the pie in the middle of the oven, bake for another 30 -35 minutes, until brown and bubbly.
  15. Let pie sit 10 minutes before enjoying!


I used 1x the pastry recipe. It was just enough pastry for a regular pie dish, and didn’t leave me a lot of pastry to play with if I made any mistakes. I didn’t plan on covering the entire top of the pie, so I didn’t have any problems. I’d recommend doing 2 x’s the pastry recipe if you are using a deep dish or want lots of extra pastry to create a fun top or to cover the entire top of the pie.

Squeeze fresh lemon juice on the cut peaches to keep them from browning.


Let me know what you think of this recipe!x
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