Peach Pie

Peach Pie

459

"Old fashioned peach pie using no eggs, my family's favorite."
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Ingredients

1 h 45 m servings 425 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 57g
  • 18%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 280 mg
  • 11%

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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Directions

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  • Prep

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  1. Mix flour, sugar and butter into crumb stage.
  2. Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
  3. Top with lattice strips of pie crust.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.

Reviews

459
  1. 588 Ratings

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Most helpful positive review

To combat possible runniness (as described in other reviews)without modifying the recipe, turn the oven OFF when the baking time is complete and let it sit in the cooling oven while continuing t...

Most helpful critical review

This didn't run out well at all, IMO. It was way too sweet! Also, runny and kinda gooey from the sugar. I did what the reviews said and left it in the oven for a couple of hours after turning th...

To combat possible runniness (as described in other reviews)without modifying the recipe, turn the oven OFF when the baking time is complete and let it sit in the cooling oven while continuing t...

Oh wow, peachy goodness in pie form! I don't bother making my own crust..the Pillsbury un-roll kind taste great and are so easy to cut into lattice strips. I used 10 fresh peaches and 1 pint of ...

This pie was AWESOME!!. My family loved it! I used fresh peaches. I took the advice of several other reviews and added 1 heaping TBLSP of corn starch, 1 tsp of cinnamon, 1/2 c of brown sugar, 1/...

First peach pie I have ever made. After reading reviews I did follow some, such as baking at 450 for 15 minutes,then 350 for 30 minutes. I added 1/4 tsp. cinnamon also. That is the only changes ...

This was a FANTASTIC recipe! I made a few changes like using half brown sugar and adding lots of cinnamon and some other spices...but the only really important one is to ADD CORNSTARCH to the fo...

This recipe was so easy!! I'm not a peach pie fan but I am now! I accidentally added 1/4 c. more butter than it called for, but it was absolutely delicious. I also followed the advice in the pr...

I made this for Father's Day dessert and my husband LOVED it. I used 1/2 cup brown sugar & 1/2 cup white sugar, sprinkled the crust with cinnamon, and baked it for 15 minutes at 450 then 35 min...

YUM!! ALSO A 1ST TIME PIE BAKER-MOM WAS/IS THE SUPREME SCRATCH BAKER SO I NEVER BOTHERED TO TRY--HAD EXCESS OF FRESH PEACHES-DID AS OTHER REVIEWERS STATED USED 1/2 BROWN & 1/2 WHITE SUGAR ALSO ...

Great recipe. Yes, it was a little runny the first time I made this pie. It was still delicious, so I tried it again with great success. I use a cookie sheet under all fruit pies (to catch the j...