Peach Pie

Peach pie is traditionally considered a summer specialty, but this Ohio State Fair winning pie is equally good with frozen peaches so you can enjoy it year 'round.

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Servings 8

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( 48 ) Ratings

48 Ratings

5 Stars 14%

4 Stars

3 Stars 21%

2 Stars 12%

1 Stars 11%

Member Reviews ( 20 )

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State Fair Pie Competition 2009

Julie Gonzalez

Okeana, Ohio

ingredients 9
Prep Time 30 min
Total Time 3 hr 10 min

Ingredients

7: cups fresh or frozen (partially thawed) sliced peeled peaches (about 3 pounds)

1 1/4: cups sugar

1/4: cup quick-cooking tapioca

1/4: teaspoon cornstarch

1/4: teaspoon ground cinnamon

2: tablespoons fresh lemon juice

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1/2: teaspoon all-purpose flour

2: tablespoons peach preserves or jelly

SAVE ON THIS RECIPE!

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Directions

1 Heat oven to 425°F. In large bowl, mix peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice. Let stand 15 minutes, stirring occasionally.
2 Meanwhile, unroll 1 pie crust on work surface. Sprinkle both sides lightly with flour; place in ungreased 9-inch glass pie plate. Spoon peach mixture into crust-lined plate. Press firmly against side and bottom. Top with second crust and flute; cut slits in several places.
3 Cover crust edge with strips of foil to prevent excessive browning; bake 20 minutes. Remove foil; brush with preserves. Bake 20 to 30 minutes longer or until golden brown. Cool at least 2 hours before serving.

EXPERT TIPS

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Expert Tips

Julie Gonzalez of Okeana, Ohio, won 1st Place with this recipe at the Pillsbury Refrigerated Pie Crust Pie Baking Championship, 2009 Ohio State Fair.

If you'd rather, 1/8 tsp. nutmeg can be substituted for the cinnamon for a subtle nutty flavor.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 5mg; 5%;
Sodium: 280mg; 280%;
Total Carbohydrate: 76g; 76%
(Dietary Fiber 2g 2% Sugars 45g 45% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 10%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1/2 Starch; 1 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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AKB247

report Posted Aug. 6, 2012 12:08 PM

I had to give this such a low rating because I went exactly by the recipe and the bottom crust did not develop. Are you sure that 1/4 tsp of cornstarch wasn't meant to be 1/4 cup? In order to absorb the liquids generated by the peaches. Otherwise it tasted good.

smerdel89

report Posted Aug. 2, 2012 8:55 AM

My husband is a big fan of peach pie! Growing up his mother always made it for him so it became his favorite. This was my first time making a peach pie, so you can imagine how nervous I was. This recipe was awesome, easy, little amount of ingredients to add and came out perfect! I adjusted the recipe just a little at the end. The last few minutes of cooking I sprinkled sugar in the raw on top of it to get that candied glaze with the peach preserves. I absolutely love pilsbury recipes:)

joannemor

report Posted Sep. 3, 2011 9:31 PM

I made this pie during Hurricaine Irene because baking relaxes me. FANTASTIC! I practically ate it all myself. It looked like a work of art! I am making it again this weekend for a family gathering. Thank you Pillsbury for getting me through the hurricaine calmly. Your email came at the right time. My friend that works in the food industry was shocked that I was able to make a peach pie. I told her how easy your recipe was. Thank you again!

sherylg1955

report Posted Aug. 27, 2011 7:45 AM

Best peach pie I ever made!!! Making more for a 102nd Family Reunion. This receipe gets an A+ from me.

Beth1951

report Posted Aug. 25, 2011 9:17 AM

Best peach pie ever. I used apricot preserves on the top and it was great.