Peach Pie

  • Prep 30 min
  • Total 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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
110
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
8%
8%
Exchanges:
Free
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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