Momma's Peach Pie

Joan Rehfeldt


Dad was born in Texas so momma would always make gravy and her delicious peach pie's for him. In those days (1950's)there was a produce truck that came down our street about once a week and my mom got to know the driver well enough to ask him if she could purchase the last of the peaches on his route. You see, mom had to pinch pennies back then so making pies out of the extra ripe fruit was the only way she could afford the peaches. I remember momma peeling and piting the peaches until all hours of the night and her fingers were blistered~~So much LOVE went into those delicious pies.


★★★★★ 3 votes

1 Hr
45 Min



  • 2 1/4 c
    sifted flour
  • 1 tsp
  • 2/3 c
    lard or shortening
  • 6 Tbsp
    ice water

  • 3/4 c
  • 3 Tbsp
  • 1/4 tsp
  • 1/4 tsp
  • 1/8 tsp
  • 5 c
    fresh peaches
  • 1 tsp
    lemon juice
  • 1/8 tsp
    almond extract
  • 2 Tbsp
    butter, room temperature

How to Make Momma's Peach Pie


  1. Prepare pie crust by putting flour, salt and lard into a med size bowl. With a fork and fingers crumble mixture until it resembles crumbs. add ice water and blend into a crust. Roll out on floured board and put in a 9 inch pie plate and save some dough for lattice top. Brust lattice top with egg and water mixed to make it shine.
  2. Combine sugar, flour, cinnamon, nutmeg and salt. Add to peaches. Sprinkle with lemon juice and almond extract. Put filling into unbaked pie crust and dot with butter make a lattice top with extra dough. Bake in hot 425 oven for 40 to 45 minutes.

Printable Recipe Card

About Momma's Peach Pie

Course/Dish: Pies

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