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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (220 degrees C).

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

427.8 calories; 4.7 g protein; 58.6 g carbohydrates; 30.9 mg cholesterol; 358.3 mg sodium. Full Nutrition

Reviews (563)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/18/2005
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. Read More
(1430)

Most helpful critical review

Rating: 3 stars
09/13/2005
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. Read More
(81)
689 Ratings
  • 5 star values: 491
  • 4 star values: 141
  • 3 star values: 34
  • 2 star values: 12
  • 1 star values: 11
Rating: 5 stars
09/18/2005
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. Read More
(1430)
Rating: 5 stars
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 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. Read More
(913)
Rating: 4 stars
07/29/2007
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. Read More
(675)
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Rating: 5 stars
08/28/2006
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. Read More
(211)
Rating: 4 stars
07/15/2010
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 cinnamon. When it says to brush with egg, only use the egg whites not the yolk. We don't brush the bottom crust, we just poor filling directly in add top shell, brush W/egg wash and sprinkle with cinnamon and sugar mix. Bake as 45 min on bottom rack at 350, if top crust is not brown and golden, bake until it is. After finished baking,take out of oven, let it COMPLETELY cool, cover and Let stand at room temp over night. cut the next day. you will have perfect beautiful slices and it will taste awesome too!! Read More
(153)
Rating: 5 stars
08/30/2005
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. Read More
(123)
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Rating: 4 stars
07/06/2006
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! Read More
(88)
Rating: 3 stars
09/13/2005
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. Read More
(81)
Rating: 5 stars
08/18/2006
This is the best peach pie recipe that I have found. It will be used again and again. Perfect! Read More
(72)