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Peach Pie

SUBMITTED BY: Annie Tompkins

"Lemon juice adds a nice tang but also keeps peaches from turning dark. Frozen peaches can be used if they are first thawed and well drained."
PREP TIME  15 Min
COOK TIME  50 Min
READY IN  1 Hr 5 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 pastry for double-crust pie
  • 5 cups sliced peeled peaches
  • 1 tablespoon lemon juice
  • 1/2 teaspoon almond extract
  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 1/4 teaspoon salt
  • 2 tablespoons butter or margarine

DIRECTIONS

  1. Line a 9-in. pie plate with bottom crust. Trim pastry to 1 in. beyond edge of pie plate; set aside. In a bowl, combine peaches, lemon juice and extract. Add sugar, tapioca and salt; toss gently. Pour into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake at 425 degrees F for 20 minutes. Remove foil; bake 20-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2007 by kilty
This is a very good and quick pie. I used two packages of frozen peaches and added a bit of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2007 by stormiautumn
The pie was just ok. I think spices should have been added. MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2006 by lorafayre
I was disappointed with the way this pie turned out. The tapioca didn't dissolve and remained... MORE


 
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