Peach Pie the Old Fashioned Two Crust Way Recipe

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Most Helpful Positive Review

Sep 18, 2005

I disagree with the other reviewers about the lemon juice. The lemon juice is necessary not only to prevent browing, but also to prevent the cell walls of the peaches from breaking down when cooking. The peaches will have much better identity and structure if you add the lemon or lime jiuce. I placed a colander in a work bowl and added the peaches. Then I poured lime juice over the peaches and gently tossed the fruit. This way, the excess lime juice fell to the bottom. I then tossed the drained peaches with the dry mixture in another bowl. The pie was perfect and the peaches were firm and not mushy. It also removed any juices that would have made the pie runny. The lime jiuce blends much better with the peach flavor.

—ROSIE4PRES

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Most Helpful Critical Review

Sep 13, 2005

This is a good recipe, but I have to agree with other posts about omitting the lemon juice. It made it way too tangy. Next time I'll use some "fruit fresh" maybe (I am assuming the added lemon juice is to preserve color?) instead. Aside from that, makes a great pie.

—LSHOCKEY

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350 Ratings

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Nov 20, 2007

This is the most delicious peach pie recipe out there, but the trick to push it over the top is to make a homemade pie crust. Never, ever use store bought! It will only add a few more minutes to your prep time, and it's SO worth it (search Mom's Pie Crust for a simple, old-fashioned recipe). I also sometimes make this pie with 3 C peaches, 2 C blueberries, but you can really make it with any fruit combination. Just make sure to adjust the sugar accordingly if you use something sour. It's a winner, and if you decorate it with a nice lattice top homemade crust, people will beg at your feet for more of this pie.

—Laura M.

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Jul 29, 2007

The reviews and comments were very helpful. I changed this recipe quite a bit because of what I read in this recipe and a few others- it came out delicious! I used half the amount of lemon juice and added 1/4 tsp vanilla and tossed the peaches in a coriander letting them drain as others suggested. I omitted the nutmeg and instead used ginger. I also used a pinch more cinnamon. I used half what it called for white sugar and instead substituted that with brown sugar. I also did the same with the flour - I only used 1/2 what the recipe called for and instead substituted the other 1/2 with cornstarch. I egg washed the crust and sprinkled with sugar in the raw. The pie came out delicious. It was messy to eat while still warm, but my husband had a slice this morning (yes, this morning) out of the refrigerater and it was perfect. Oh...I also followed the tip for turning off the oven and leaving the pie in for another 10 minutes.

—chizikm

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Aug 28, 2006

Kudos to the smart cook that suggested dousing the sliced peaches in lime juice in a colander to avoid runny pie. This pie was fantastic. I served it just warm with vanilla icecream and my husband's entire family was raving about it. Oh, and if you haven't used the buttery flaky pie crust recipe from this site, you are totally missing out.

—amylinlovestocook

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Aug 30, 2005

Tastes great, easy recipe to follow. I used a homemade crust and the pie looked beautiful. I had to cook the pie 10 minutes longer than the recipe. My pie was a little runny, but I think that I should have drained my fresh peaches before mixing in the flour (some liquid left in the bottom of the bowl). Make sure you cool if for at least 2 hours before cutting. This will really ensure that the pie stays together. This will be my new standard summer recipe. You will love it.

—AMIBOULD

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Jul 06, 2006

This was the first time I made a peach pie and I thought this was the easiest and best recipe I could find. We loved it and I thought it was great! Thank You!

—Jilly

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Sep 06, 2006

This pie was decent. I'm not sure I enjoyed the nutmeg in here - I think it covered up the taste of the fresh peaches. I would make it again though and experiment a little.

—MACHMILA

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Nutrition

Calories
428 kcal
21%

Carbohydrates
58.6 g
19%

Cholesterol
34 mg
11%

Fat
19.8 g
30%

Fiber
2.1 g
8%

Protein
4.7 g
9%

Sodium
358 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Peach Pie the Old Fashioned Two Crust Way

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 428
Calories from Fat: 178

% Daily Value *
Total Fat 19.8g 30 %
Saturated Fat 6.1g 30 %
Cholesterol 34mg 11 %
Sodium 358mg 14 %
Potassium 81mg 2 %
Total Carbohydrates 58.6g 19 %
Dietary Fiber 2.1g 8 %
Protein 4.7g 9 %
Sugars 30.1g
Vitamin A 2 %
Vitamin C 60 %
Calcium 3 %
Iron 19 %
Thiamin 27 %
Niacin 23 %
Vitamin B6 2 %
Magnesium 4 %
Folate 31 %

* 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.