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Peach Pie the Old Fashioned Two Crust Way

Peach Pie the Old Fashioned Two Crust Way

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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.

Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 58.6g
  • 19%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  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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Reviews

ROSIE4PRES
1227
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 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.

Laura M.
850
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.

chizikm
576
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 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.