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.

  • prep time 30 min
  • total time 3 hr 10 min
  • ingredients 9
  • servings 8

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
  • 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.
  • 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:
    5
    *Percent Daily Values are based on a 2,000 calorie diet.
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