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Foodie Friday: Grandma’s Peach Pie with Shortbread Crust

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Colorado Palisade Peaches.  Hear me roar!

One of my husband’s favorite desserts ever is his mom’s fresh peach pie What I like about this pie: I’m a crust snob and shudder at any recipe that says to use those cardboard-esque pre-made or frozen ones. But I’m also not the best crust maker so this one calls for what could be classified as shortbread and is so so so easy to put together.

And there is nothing better than fresh peaches when they’re in season so why on earth do we bake them and suck all the glorious goodness out of them? The crust is baked but the peaches are not so the sweeter and better the peaches, the more delicious the pie. Trust me, try this recipe and you’ll never look back. 

Grandma’s Peach Pie with Shortbread Crust


1 cup butter
2 cups flour
1/4 cup sugar (I add a bit more)
dash of salt


Mix and press into the pie plate. Bake at 350 degrees for 25 minutes or until edges are lightly browned. Let it cool. Yield: Makes 1 pie crust; I generally double this recipe to make 2 crusts. 


2 cups boiling water
2 1/2 cups of sugar
1/8 tsp salt
1/4 cup lemon juice
1 1/2 cups cold water
3/4 cups corn starch
1 3-oz peach Jello
4-6 fresh, juicy peaches 


Boil 2 cups of water in a saucepan.

Mix sugar, salt and cornstarch with cold water.

Pour the sugar mixture into the boiling water and let it cook until thick and clear (about 5 minutes).

Take the saucepan off the heat and add lemon juice. Let cool. Note: This filling makes enough for 2 pies.

Peel and cut peaches and stir with the filling. Pour into pie shells and refrigerate.

Note: Ideally, refrigerate for 1 hour before serving; this pie is best when served within a few hours of making it. 


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