Peach Pie the Old Fashioned Two Crust Way

Peach Pie the Old Fashioned Two Crust Way


"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."


1 h 15 m servings 428 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 58.6g
  • 19%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 450 degrees F (220 degrees C).
  2. 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.
  3. 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.
  4. 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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  1. 422 Ratings


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...

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 ...

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...

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...

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...

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!

This is the best peach pie recipe that I have found. It will be used again and again. Perfect!

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...

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.