Classic peach pie

Prep 30 min
Total 3 hours
Plus 4 hr cooling time
Serves 8



2 1/2 cups
all-purpose flour
1 tbsp
granulated sugar
1 tsp
1/2 cup
cold lard, cubed
1/2 cup
cold unsalted butter, cubed
1/2 cup
ice-cold water
egg, beaten with 1 tsp water for egg wash


8 cups
sliced peaches, cut into 3/4-in. thick (8 to 10 medium)
1 cup
granulated sugar
1/4 cup
2 tbsp
1/4 tsp
nutmeg, (optional)
1/4 tsp


  • DOUGH: Whirl flour, sugar and salt in a food processor until combined. Add lard and pulse 12 times until fine. Add butter and, while pulsing 7 or 8 times, quickly add ice water through the feed tube until dough just comes together. Divide dough in half, then wrap each with plastic wrap. Press into discs and refrigerate 1 hr.
  • POSITION rack in bottom of oven. Preheat to 425F.
  • ROLL 1 dough disc on a lightly floured surface into a 13-in. circle. Transfer to a 9-in. deep-dish pie plate. Press dough over bottom and sides of plate, leaving an overhang. Roll out remaining dough into a 13-in. circle and place on a baking sheet. Refrigerate both 20 min.
  • FILLING: Toss peaches, sugar, cornstarch, lemon juice, nutmeg and salt in a large bowl until coated. Add filling to pie plate. Place dough circle over filling. Trim pastry to 1/2 in. past edge of pie plate; fold top edge underneath and crimp. Brush top of pastry with egg wash. Using a paring knife, cut 2-in. steam vents on the top. Bake on a baking sheet in bottom of oven for 30 min. Rotate pie 180 degrees and reduce heat to 350F. Continue baking until pastry is golden-brown and filling is bubbly, about 40 more min, covering with foil during last 30 min if browning too quickly. Let cool completely, 4 hours or overnight, before serving.


Calories 492, Protein 6 g, Carbohydrates 69 g, Fat 23 g, Fibre 4 g, Sodium 324 mg. Excellent source of folate

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