Peach Finger Pie


Peach pie in pick-up-able form! My grandmother has made this recipe for over 50 years and it has always been a favorite of mine. My kids LOVE this recipe! This pie is best in my opinion, when it is completely cooled.

Peach Finger Pie square slices
Prep Time:
30 mins
Cook Time:
45 mins
Additional Time:
2 hrs
Total Time:
3 hrs 15 mins
1 10x15-inch pan


  • 4 cups all-purpose flour

  • 2 tablespoons white sugar

  • 1 pinch salt (Optional)

  • 1 ½ cups vegetable shortening

  • 1 egg

  • cup cold water, or as needed

  • 1 ¼ cups water, divided

  • ¼ cup cornstarch

  • ¾ cup white sugar

  • ¼ teaspoon salt (Optional)

  • 1 tablespoon lemon juice (Optional)

  • 4 cups fresh peaches - peeled, pitted, and sliced


  1. Mix together the flour, 2 tablespoons of sugar, and a pinch of salt in a large bowl. Cut the shortening into the flour mixture until the mixture resembles coarse crumbs. Beat the egg in a small bowl, and pour it into a 1-cup measuring cup. Pour in enough cold water to total 1 cup, and mix the water and egg into the dough. Mix the dough a few times with your fingers, until it holds together. Divide the dough in half.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Whisk together 3/4 cup of water with the cornstarch in a bowl until smooth, and set aside. Mix 1/2 cup of water with 3/4 cup of sugar in a large saucepan until the sugar has dissolved, and bring to a boil. Whisk the cornstarch mixture into the boiling sugar mixture until thickened and translucent, whisking constantly, about 1 minute; whisk in 1/4 teaspoon of salt and lemon juice, if desired. Combine with the sliced peaches.

  4. Roll half the crust out on a floured surface in a rectangle shape about 12 by 20 inches, and fit the pastry into a 10x15-inch jelly roll pan. Roll the second half of the crust out to the same size as the first crust. Pour the peach filling into the bottom crust, and place the top crust on the pie. Crimp and fold the edges to seal, and cut several slits into the top crust.

  5. Bake in the preheated oven until the crust is browned and the filling is bubbling, 45 minutes to 1 hour. Allow to cool completely to let the filling set up before slicing into squares to serve.

Nutrition Facts (per serving)

462 Calories
26g Fat
52g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 462
% Daily Value *
Total Fat 26g 34%
Saturated Fat 7g 33%
Cholesterol 16mg 5%
Sodium 58mg 3%
Total Carbohydrate 52g 19%
Dietary Fiber 1g 4%
Total Sugars 17g
Protein 5g
Vitamin C 19mg 94%
Calcium 15mg 1%
Iron 2mg 11%
Potassium 67mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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