It’s PEACH season 🍑

Even though I live part-time in Georgia, I ALWAYS order peaches from Dickey Farms. For a few short weeks each year, they ship perfectly ripe DELICIOUS soft ball size peaches, to your door.

My FIRST recipe each year for peaches used to be cobbler, but this pie 🥧 recipe came along from the Peach Truck Cookbook.

You may have better luck than I did using the Peach Truck’s delivery service. It was the one year Dickey’s wasn’t shipping due to the season being so short. I was very disappointed by the condition of the peaches. Very bruised, which of course ruins the peach’s taste and texture.

So although I cannot recommend The Peach Truck’s shipping, I HIGHLY recommend their cookbook. Every recipe I’ve tried has been a winner!

Peach 🍑 Pie with Southern Baked Pies, pie server

Peach Pie


Desserts, Fresh Fruit, Fruit, Pie


Millie’s CRUST:

3 cups all- purpose flour, plus more for dusting

1 tbsp sugar

1/2 tsp salt

1 1/4 cups cubed cold vegetable shortening

5 tbsp ice water

1 tbsp apple cider vinegar

1 large egg


4 pounds fresh peaches, pitted and sliced (about 12 cups)

1/2 cup plus 1 tbsp sugar

1/4 cup cornstarch 

pinch of kosher salt

2 tbsp fresh lemon juice

1 tsp vanilla bean paste or pure vanilla extract

1 large egg


Peach Pie adapted from the Peach Truck Cookbook


1. To make the crust, sift together the flour, sugar, and salt into a medium bowl. Cut in the shortening with a pastry blender until the mixture resembles large peas. Whisk together the ice water, vinegar, and egg in a small bowl. Add the egg mixture to the flour mixture and stir with a fork until just combined. Divide the dough in half; flatten each half into a disk and wrap in plastic wrap. Chill for 2 hours or overnight.

2. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

3. Roll out one dough disk on a lightly floured surface to a round about 1/4 inch thick. Fit the dough into a 9-inch pie plate. Roll out the other dough disk to a round about 1/4 inch thick. Place the round of dough on the prepared baking sheet. Cut into 2 1/2 inch wide strips. Chill the dough while preparing the filling.

4. To make the filling, combine the peaches, the 1/2 cup sugar, the cornstarch , salt, lemon juice, and vanilla in large bowl.

5. Spoon the filling into the dough-lined plate. Arrange the pastry strips on the top of the pie in a lattice. Fold the edges under and crimp. Beat the egg and the 1 tbsp water together in a small bowl. Brush the egg lightly over the top crust.
Sprinkle with the 1 tbsp sugar.

6. Line a baking sheet with aluminum foil and place on the bottom rack of the oven (this is to catch any filling that bubbles over). Bake the pie on the center rack for 15 minutes.
Reduce the oven temperature to 375 degrees and bake 40 to 50 minutes more, until golden brown and bubbling, shielding the pie with a sheet of foil after 20 minutes if the crust is getting too brown. Let cool completely on a wire rack, about 2 hours, before slicing and serving.

Lattice placed and ready to brush with the egg wash
Let cool 2 hours and serve

The Peach Truck Cookbook: 100 Delicious Recipes for All Things Peach