Peach Pie With Cut-Out Pastry
35 min
1 hr 30 min



2 1/2 cups all-purpose flour

1/2 teaspoon salt

3/4 cup cold Land O Lakes® Butter, cut into chunks

5 to 7 tablespoons cold water


1 cup sugar

2 tablespoons cornstarch

6 medium (6 cups) ripe peaches,  pitted, sliced 1/4-inch

1 tablespoon lemon juice

1/2 teaspoon vanilla

1 tablespoon Land O Lakes® Butter, melted

1 teaspoon sugar


 *Substitute 2 (16-ounce) bags frozen sliced peaches, thawed, drained

How to make

  1. STEP 1

    Heat oven to 400°F.

  2. STEP 2

    Combine flour and salt in bowl; cut in 3/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

  3. STEP 3

    Divide dough in half; shape each half into ball. Flatten slightly. Wrap each ball of dough in plastic food wrap; refrigerate 30 minutes.

  4. STEP 4

    Roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.

  5. STEP 5

    Combine sugar and cornstarch in bowl. Add peaches, lemon juice and vanilla; toss lightly to coat. Spoon into prepared crust.

  6. STEP 6

    Roll remaining ball of dough to 1/8 to 1/4-inch thickness. Cut out dough using 2 to 2 1/2-inch cookie cutters. Arrange cut-outs over filling. Brush with melted butter; sprinkle with sugar. Cover edge of crust with 2-inch strip of aluminum foil.

  7. STEP 7

    Bake 35 minutes. Remove aluminum foil. Continue baking 20-25 minutes or until crust is lightly browned and juice begins to bubble. Serve warm or cool.


16Fat (mg)
25Cholesterol (mg)
160Sodium (mg)
59Carbohydrates (g)
2Dietary Fiber
4Protein (g)


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  October 03, 2008

try using brown sugar with the peaches

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