Peach Pie

Welcome New Neighbor Peach Pie

This classic homemade peach pie recipe has been a staple of the Imperial Sugar cookbooks for decades. Nothing says summer like a homemade peach pie with a buttery, flaky crust and a scoop of cream. Here’s your ultimate guide to savoring every bite of Imperial Sugar’s Welcome New Neighbor Peach Pie for dessert or an adult nightcap.

Imperial Sugar sponsors this post. However, all opinions and suggestions are my own. Thank you for checking out this recipe.

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Ingredients

For the Light-n-Flaky Pie Crust:

• 2¼ c. all-purpose flour
• 2 tsp. Imperial Granulated Sugar
• 1 tsp. salt
• ¾ c. + 1 Tbsp. vegetable shortening
• 5-6 Tbsp. cold water

For the Peach Pie Filling:

• 5 c. fresh peeled peach slices, tightly packed
• 1 Tbsp. lemon juice, fresh
• ½ c. Imperial Sugar granulated sugar
• ½ c. Imperial Sugar light brown sugar
• ⅛ tsp. salt
• 3 Tbsp. tapioca, quick-cooking
• 1 tsp. vanilla extract
• ⅛ tsp. almond extract
• 1 Tbsp. unsalted butter

Instructions

To make the crust:

1. Sift together flour, sugar, and salt and place in a large mixing bowl.

2. Cut in shortening with a pastry blender until mixture resembles very coarse crumbs.

3. Add cold water, one tablespoon at a time, tossing mixture lightly with a fork or your fingers until the mixture can be gathered into a ball. Knead dough lightly several times, then wrap tightly in plastic wrap and chill for at least one hour.

To make the filling:

1. Preheat the oven to 450°F.

2. Toss peaches with lemon juice, then combine with both sugars, salt, tapioca, and vanilla & almond extracts. Allow to stand at room temperature.

3. Divide chilled pie crust in half and roll one half out to about 1/8-inch thickness and fit into the bottom of a 9-inch pie dish.

4. Trim the edges of the pie crust, leaving at least a 1/2-inch overhang. Do not prick!

5. Spoon filling into pie shell and dot with butter.

6. Roll out the remaining pastry dough and center over the filling. Lightly dampen the rim of the bottom pie crust and press with the top pie crust to seal. Trim edges smooth, again leaving at least a 1/2-inch overhang. Lift and fold under the overhang, forming a high-fat rim for fluting/crimping.

7. Flute/crimp rim as desired.

8. Reroll pie crust scraps and cut into peach and leaf shapes, if desired, and attach to the top crust by dampening shapes with water.

9. Cut slits in the top crust to allow steam to escape during baking.

10. Bake at 450° for 10 minutes, then reduce temperatures to 375°F and continue baking for an additional 40 minutes, or until golden brown.

11. Cover the rim of the crust loosely with foil after 20 minutes to keep fluted edges from browning too much.

12. Cool pie on a wire rack for an hour.

Serve at room temperature with Homemade Vanilla Ice Cream or Crème Chantilly.