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My review
Peach Pie the Old Fashioned Two Crust Way
2
BERNIERONE
"This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It's great during summer peach season."
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Ingredients
1 h 15 m servings 428Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 450 degrees F (220 degrees C).
- Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
- Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
- Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 494601 Ratings
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Most helpful positive review
9/18/2005
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 co...
Most helpful critical review
9/13/2005
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...
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Most positive
Least positive
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9/18/2005
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 co...
11/20/2007
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 ...
7/29/2007
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 jui...
8/28/2006
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 hus...
7/14/2010
I give this 4 stars. Don't get me wrong it's a good recipe, but I work at a bakery and we pretty much use the same recipe. I would suggest adding 2Tbsp of cornstarch and use only 1/4 tsp of ci...
8/30/2005
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...
7/6/2006
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!
9/13/2005
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...
8/17/2006
This is the best peach pie recipe that I have found. It will be used again and again. Perfect!