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Peach Pie

Watch how to make this old-fashioned family favorite. See more

READY IN 1¾ hrs

Peach Pie

Read Reviews (394)

"Old fashioned peach pie using no eggs, my family's favorite." — Marcia Kammann

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Original recipe makes 1 - 9 inch pie Change Servings

10 fresh peaches, pitted and sliced
1/3 cup all-purpose flour
1 cup white sugar

1/4 cup butter
1 recipe pastry for a 9 inch double crust pie

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Directions

Mix flour, sugar and butter into crumb stage.
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.
Top with lattice strips of pie crust.
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.

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PREP 1 hr
COOK 45 mins
READY IN 1 hr 45 mins

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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 to boil off liquid. It won't burn, and it sets the pie very nicely. (Even with overripe, juicy peaches, it set perfectly.) This recipe is fantastic, and embarrassingly easy to make. An absolute winner.

—EKM1220

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Most Helpful Critical Review

Sep 04, 2011

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 the heat off. Also, did 1/2 brown and 1/2 white sugar. Definitely needs some tweaking.

—iheartmaddiegrace

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500 Ratings

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Jun 10, 2008

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 blueberries. Love that sweet tart combo. I read the hint somewhere on this site to boil peaches for 1 minute then plunge into cold water and the skins slip right off. That tidbit should accompany any fresh peach recipe..I used to stand there and slice and peel each bleepin peach by hand! Never again! Thanks to the cook who posted that tip. I followed other reviewers' advice and used half brown and half white sugar, added cinnamon and nutmeg and 1 Tbsp cornstarch. Rather than layering I just mixed the flour mixture with the peaches, dumped it all into the pie plate and then dropped a few little pieces of butter before putting on the lattice crust. My lattice has never worked out right, but after watching the video on this site my lattice came out great! There is a secret to weaving the strips the right way. Also followed the tip from another cook to leave the pie sitting in the oven after turning it off so it would set. Worked great! All the hints from other cooks have helped me to finally perfect my peach-blueberry pie. Thank-you!

—krista v.

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Jul 21, 2008

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, 1/2 white sugar. I did not have any nutmeg so I added 1/4 tsp of Allspice. I did not put the butter in the crumb mixture. I did layer the pie as instructed and then I put 5-6 small plops of butter on top of the last layer( I did not use 1/4 cup of butter as instructed.) I thought this might be a reason why some pies came out runny. I then put my pie crust on top. I used a egg wash and sprinkled the top with sugar and cinnamon. I cooked it for 15 min at 450*, then I turned the oven down to 350 and cooked the remaining time. I turned the oven off and I left it in the oven for about 1-2 hrs to cool down. It was not runny at all. It sliced very nicely and stayed together when putting it onto the plate. It was not dry just the right moisture. The bottom pie crust came out perfect. Not under cooked at all. This is a keeper and I will be making this again.

—CBAMOM

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Sep 02, 2005

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 I made to original recipe. I had no problem with extra juice and was delicious. Will definitely make it again. Had guests the night I served it and raved about. I used my own recipe for the crust.

—DGAMARY

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Nov 26, 2006

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 four mixture! I used can peaches with the juice drained and it came out so delicious...everyone ate it up on Thanksgiving and I just made another one for my husband last night! Excellent! Thanks!!

—Confection Ink.

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Aug 30, 2003

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 previous review and let it sit in a cooling oven--set up perfectly. If you want easy, skip the lattice top and just put a regular crust on top. You won't be sorry you made this pie. Thanks Marcia!

—JNKN3CATS

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Jun 19, 2006

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 minutes at 350. It wasn't runny at all. I'll make this again and again.

—LAGIMA

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Nutrition

Calories
425 kcal
21%

Carbohydrates
57 g
18%

Cholesterol
15 mg
5%

Fat
20.7 g
32%

Fiber
1.8 g
7%

Protein
3.4 g
7%

Sodium
280 mg
11%

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

Nutritional Information

Peach Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 425
Calories from Fat: 187

% Daily Value *
Total Fat 20.7g 32 %
Saturated Fat 7.4g 37 %
Cholesterol 15mg 5 %
Sodium 280mg 11 %
Potassium 77mg 2 %
Total Carbohydrates 57g 18 %
Dietary Fiber 1.8g 7 %
Protein 3.4g 7 %
Sugars 32.5g
Vitamin A 4 %
Vitamin C 87 %
Calcium 3 %
Iron 16 %
Thiamin 24 %
Niacin 19 %
Vitamin B6 1 %
Magnesium 4 %
Folate 25 %

* 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.