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Peach Pie

(51)
  25 reviews
  • 30 min prep time
  • 3 hr 10 min total time
  • 9 ingredients
  • 8 servings
  • Pinterest
    284
  • Facebook
    190
  • Save
    356
  • Email
    0
  • Print
    21K

You can stop searching: This is the only peach pie recipe you’ll ever need. This sweet summer specialty can be made with fresh or frozen peaches, so you can enjoy it all year long. We love it on its own, or paired with a scoop or two of vanilla ice cream.

State Fair Pie Competition 2009
Julie Gonzalez
Okeana, Ohio

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

Steps

  • 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.
  • 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

Did you know? Pillsbury has a gluten free pie and pastry dough.

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
19%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
280mg
12%
Total Carbohydrate
76g
25%
Dietary Fiber
2g
9%
Sugars
45g
Protein
1g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
0%
0%
Iron
2%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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