Paula's Pie Project Blog

52 different pies in 52 weeks

Pie #32- Peach August 24, 2010

This is Travis’ favorite pie. 

Well, maybe it is a close tie with pecan pie, but ever since I have known him, he has always LOVED my Mom’s peach pie.  When she comes out to visit us in Boise, she will consistently make him one even without a hint or special request.  He loves it!  Sorry, Paul, it appears Travis is the “favorite” son-in-law. 

During my visit to Ohio, I made this pie with my Mom one night when a few of my Notre Dame Academy high school girlfriends and their kids came over for dinner.  It was a little mini reunion and it seemed like the perfect occasion to show off my baking skills.

Sadly, Travis was back in Boise at that time so he never even had a chance to taste it. Yes, I am still carrying around a little bit of guilt with me.  So sorry, Dear!  The truth is, I needed a quick pie in a pinch and Mom had all the ingredients for peach.  You will have to try to remember how one tastes if you decide to comment.  And yes, I owe you one!

This pie is very easy and quite delicious.   Of course, it tastes best if you use my mom’s crust recipe, so for those interested, here you go….

JAN MOM’S PIE PASTRY (double pie crust)

  • 2 cup flour + 4 tablespoons
  • pinch of salt
  • 2/3 cup Crisco vegetable oil
  • 4 tablespoons cold water

Mix flour, salt and oil with a fork. Add water and form into two balls. Roll one ball between two pieces of wax paper. Peel top layer of wax paper off and flip other layer of wax paper and rolled dough onto a 9″ pie plate. Remove wax paper and trim long edges of pie dough.  Roll out second ball between two pieces of wax paper and peel top layer of wax paper off.  Add pie filling to pie plate.  


  • 4 cups of peaches
  • 1/4 cup of tapioca
  • 3/4 cup of sugar
  • 1 Tbsp. lemon juice

(Make pie pastry as above.)  Mix all filling ingredients together.  Add filling to bottom pie shell.  Brush edges of pie dough with water.  Flip top layer of wax paper and rolled dough onto the filling/bottom crust.  Carefully remove wax paper.  Trim edges and form a decorative crust. Cut slits in top crust and brush with milk or heavy cream. Bake at 400° for 35-40 minutes until crust is golden brown.  Cool on a wire rack. 



 Personal Notes

  • This pie was the one that started it all.  It is like an old friend.  It was this very recipe that lived alone for years in my recipe box prior to the project.  I guess it was about time I share it…. now 32 pies later.
  • Thanks again Mom and Dad for all of your help feeding and entertaining my girlfriends that night.  Your flexibility and generosity always amaze me.  What a great time it was!
  • Mom’s peach pie will always rate a 10 in my book even if you have to resort to store-bought frozen peaches.  Try to use fresh if you can, but either way, it is very delicious.
  • Now to catch up on some major pie making…….