Peach Finger Pie

Peach Finger Pie

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Jamie N. 0

"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."
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3 h 15 m servings 462 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

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  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.



this was delicious! i love peaches and am always on the look out for new and wonderful peach recipes.

We love this too at our home! Thanks for posting Jamie! We like it cold too! You can make this with canned peaches too if fresh aren't available.

Wonderful! I used frozen peaches and it was good

Very good, and a great take-along for a cookout. Crust came out delicious. In my opinion, the filling needed some spices, but all-in-all a nice, simple way to use peaches!

I used really ripe juicy peaches so I added more corn starch and it turned out great. The only change I would make is more sugar in the crust (and maybe some spices like cinnamon or nutmeg), bu...

Very similar to the apple pie slices I make, it was good but was a bit tart and needed more sugar in the peaches, next time I would also add an extra cup of peaches to have more peaches than cru...

This recipe is amazingly good! I made this last night to bring to work because if it is your birthday, the birthday person brings the treats to work! Peaches are in season so I thought this wo...

I made this for a bridal shower. Tried a recipe week before...not sweet enough. Used 1 1/4 c sugar second time around, it was better, but still not sweek enough again. I guess my peaches were no...

The lady across the street had loads of very ripe peaches from her tree. I looked on this site and found this recipes and said this is it. I love crust, so it was even better. I did add more ...

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