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Peach Pie

Yield: One 9” pie


For Pie Crust:
1 pouch (1 lb.) Cup4Cup Pie Crust Mix
1 cup cold vegetable shortening
1 large egg yolk or 1 tablespoon ice water
10 tablespoons ice water
Cornstarch or tapioca flour, for dusting (optional)

For Filling:
5 cups peaches, peeled and cut into ½-inch wedges
1/2 cup granulated sugar
¼ cup brown sugar, packed
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ cup Cup4Cup Multipurpose Flour
½ teaspoon kosher salt
¼ teaspoon ground ginger
1/8 teaspoon ground cinnamon
2 tablespoons butter, cut into small cubes
1 large egg
1 tablespoon water

Coarse sugar, for sprinkling (optional)


For the Pie Crust:


  1. Mix the Cup4Cup Pie Crust Mix and cold vegetable shortening together in a bowl using a pastry cutter or your fingertips until the shortening resembles pea-sized shapes.
  2. Do not use a food processor to mix.
  3. Then add in the egg yolk and ice water.
  4. Stir until the mixture looks crumbly.
  5. Knead until a dough forms.
  6. Divide dough in half and flatten into discs. Wrap each disc in plastic wrap and refrigerate for 1 hour.

For the Filling:

  1. Preheat oven to 375°F. In a bowl, mix together peaches, sugars, lemon juice, and vanilla. Cup4Cup flour, salt, ginger and cinnamon; set aside. Let mixture sit for about 10 minutes at room temperature.
  2. Meanwhile, split the chilled pie dough in two. Roll out half of the dough into a circle that will fit in the pie plate.
  3. Carefully transfer the dough into the pie plate. Gently press it into the pie plate.
  4. Place the peach mixture in a pie dish lined with half of the rolled out pie dough. Evenly dot the top of the filling with the 2 tablespoons cut butter evenly.
  5. Taking the other half of the pie dough cover the pie crust. Use a full crust, or cut into strips and weave to make a lattice top.
  6. Trim away any excess dough from the edge of the pie dish and crimp the edges together using a fork or your fingers.
  7. Whisk together the egg and the water to make the egg wash. Brush over the top of the dough and lightly sprinkle the coarse sugar on top.
  8. Bake on the middle rack for 50-60 minutes or until the filling is bubbling and the crust is golden brown.
  9. Cool for at least 1-2 hours before serving.