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Perfect Old-Fashioned Fresh Peach Pie Recipe with Easy Lard Butter Crust

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A classic summer dessert featuring a flaky lard-and-butter crust filled with juicy, spiced fresh peaches. This old-fashioned peach pie balances simplicity with unforgettable flavor, perfect for any occasion.

Ingredients

Scale
  • 1 cup (227g) lard, chilled and cubed
  • 1 cup (227g) unsalted butter, chilled and cubed
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon salt
  • 6–8 tablespoons (90-120ml) ice-cold water
  • 6–8 large fresh peaches, peeled, pitted, and sliced (about 4–5 cups)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 tablespoons (15g) cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg (optional)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional, for sprinkling)

Instructions

  1. In a large bowl, whisk together the flour and salt. Add the chilled lard and butter cubes. Using a pastry cutter or two forks, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
  2. Gradually add the ice-cold water, one tablespoon at a time, mixing gently with a fork just until the dough starts to hold together. Divide the dough into two equal disks, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
  3. While the dough chills, peel and slice the peaches. Toss them in a large bowl with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg (if using), lemon juice, and vanilla extract. Stir gently to coat all slices evenly and let sit for 10 minutes to macerate.
  4. On a lightly floured surface, roll out one disk of dough into a 12-inch circle about 1/8-inch thick. Transfer it to a 9-inch pie dish, letting excess dough hang over the sides. Trim ragged edges but keep enough for crimping.
  5. Pour the peach filling into the crust, spreading evenly. Dot the top with small pieces of butter.
  6. Roll out the second dough disk and either lay it over whole or cut into strips for a lattice top. If using a full top, cut a few slits to vent steam.
  7. Trim the top crust edges and pinch or flute to seal. Brush the crust with beaten egg and sprinkle with coarse sugar if desired.
  8. Place the pie on a lower oven rack preheated to 425°F. Bake for 15 minutes, then reduce temperature to 350°F and bake for another 35-45 minutes until crust is golden and filling bubbles. Cover edges with foil if they brown too quickly.
  9. Let the pie cool on a wire rack for at least 2 hours before slicing to allow filling to set.

Notes

Keep all ingredients cold to ensure a flaky crust. Chill dough for at least 1 hour or overnight for best results. Use foil to protect crust edges from burning. Let pie cool fully before slicing for clean cuts. Frozen peaches can be used if thawed and drained well. Variations include adding ginger, using gluten-free flour, or making vegan substitutions.

Nutrition

Keywords: peach pie, old-fashioned pie, lard crust, butter crust, fresh peaches, summer dessert, flaky pie crust, homemade pie

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