• Prep Time 25 minutes
  • Baking Time 65 minutes
  • Freezing not recommended
  • Makes about 12 servings


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Crust:
  • 2 cups Robin Hood® Original All Purpose Flour
  • ¾ tsp salt
  • 1 cup Crisco® All Vegetable Shortening (1 stick)
  • 1 egg
  • 2 tbsp water, cold
  • 1 tbsp white vinegar
  • Filling:
  • 4 cups peaches, peeled and sliced
  • 1/2 cup Sugar in the Raw® Natural Turbinado Sugar
  • ¼ cup Robin Hood® Original All Purpose Flour
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg
  • Topping:
  • 1 egg, beaten
  • ¼ cup Sugar in the Raw® Natural Turbinado Sugar

Serving Size: about 12 servings


Serving Size: about 12 servings

  • Preheat: oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Crust: Combine flour and salt in a large mixing bowl. Cut shortening into flour with pastry blender or 2 knives until mixture is blended and shortening resembles pea-sized pieces. Beat egg, water and vinegar together. Pour all liquid evenly over flour mixture. Stir with fork until all of the mixture is moistened. Immediately roll dough out on a lightly floured surface, into a 16” (40 cm) circle. Don’t worry if it comes out a different shape, the more rustic looking the better! Transfer pastry to prepared baking sheet. If dough tears, just push it back together.
  • Filling: Combine peaches, sugar, flour, cinnamon, ginger and nutmeg in a large bowl. Pile fruit mixture in middle of pastry, leaving a 2” (5 cm) border. Fold edges over, overlapping slightly. Brush pastry with beaten egg and sprinkle with sugar.
  • Bake: in preheated oven 65 to 70 minutes, or until crust is dark golden brown and peaches are tender. Cool on wire cooling rack. Serve warm or at room temperature.


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