Peach Pie Recipes and Tips

Nothing says summer like a slice of peach pie! But baking a delicious peach pie might be easier than you think. For a super-quick fix, just start with a refrigerated pie crust and use frozen peaches or canned pie filling.

 

Three steps to peach pie sweetness:

 

1. Mix it. Mix peach slices with sugar (either brown or granulated works), something to help thicken the juices as it bakes (usually cornstarch or tapioca) and a spice or two (cinnamon is a great choice).
   
   
2. Unroll it. Unroll a refrigerated pie crust into a pie pan and spoon the filling into the crust. Then unroll the other pie crust and top the pie. Press the two crusts together.
   
   
3. Bake it. The final step: Enjoy it!

 

 

Irresistible recipes for you and your family

 

Pie crust quick tip: Use a simple unroll-and-fill refrigerated pie crust to cut time in the kitchen. You can make a traditional peach pie with a top and bottom pie crust or something new and different, like easy peach squares with a crumbly topping.

 

Peach pie filling: Even a simple can of peach pie filling makes a fabulous and super easy pie. If you want to use fresh peaches, there's a trick to make them easy to peel:

 

• Boil the peaches in water for about 10 seconds.
• The peels will slide right off.

 

 

Then slice the peaches and add your other ingredients.

 

Have some fun and customize your pie with berries or other fruits. Or stir in chopped pecans, a little lemon juice or a flavored liqueur.

 

Give your peach pie a twist: Check out these variations on the classic:

 

• Easy-as-Peach-Pie Wedges
• Peach Dumplings
• Winter Fruit Foldovers

 

 

Top peach pie recipes:

 

• Streusel-Topped Peach Pie
• Southern Peach Pie
• Peach Dumplings with Raspberry Sauce
• Plum Peachy Pie
• Peacheesy Pie

 

 

Five easy tips to get you started:

 

1. Soften the crust. Take the pie crust out of the refrigerator to soften before you use it, as directed on the package.
   
   
2. Don’t stretch it. Try not to stretch the pie crust when you put it in the pan.
   
   
3. Use glass or dull-metal pans. Shiny pans keep refrigerated pie crusts from getting brown, and dark pans cause too much browning.
   
   
4. Use the size pan called for in a recipe. Refrigerated pie crusts are designed for 8- or 9-inch pie pans and 10-inch tart pans.
   
   
5. Make it simple. Check out our Six Steps to a Perfect Pie and Special Touches.