This is an oldie but goodie peach pie recipe that is the best ever! And I’ve tried a few different ones.

It goes back decades, to the 1970’s. I based this recipe on a Betty Crocker one, but can’t find one like it anymore in their archives. I love Betty Crocker! They gave it in two pie pan sizes, a 9-inch and a 10-inch.

I like that flour is used for the thickening. I am not a fan of thickening pies with cornstarch or tapioca starch. And this recipe is not overly sweet. The peaches are the star and that is what you taste the most!

I added a shine to the top crust with a sprinkle of sugar, but I don’t add it before baking like most pie recipes. I add it towards the end so the top comes out less dark and not as hard.

I don’t use cinnamon in peach pies, in apple pie, yes! So add cinnamon if you like it with peach pie.

You can use regular table sugar for the topping if you don’t have coarse sugar.

The steps to this recipe are so simple, and it comes out perfectly every single time!

I always make the 10-inch size, because this pie disappears fast!

See more pictures in the slideshow below.

Enjoy!

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Peach Pie

angiesopenrecipebox.com

A Classic Peach Pie that is just perfect! It is so delicious and not overly sweet! You taste the peaches more than the sugar! This is one of my favorite pies! Comes out great every time!

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Prep Time30 minutes mins

Course: Dessert

Cuisine: All Cuisines!, American

Servings: 8

Calories: 337

Equipment

• 9-inch Pie Plate or 10-inch Pie Plate
• Pie Shield

Ingredients

• FOR A 9-INCH PIE
• 2/3 cup sugar
• 1/3 cup flour
• 6 cups peaches sliced (about 6-8 peaches)
• 1 teaspoon lemon juice
• 1 tablespoon butter
• 2 rolls refrigerated pie dough unbaked
• 1 egg white beaten
• coarse sugar to sprinkle on top
• FOR A 10-INCH PIE
• 1 cup sugar
• ½ cup flour
• 8 cups peaches sliced (about 8-10 peaches)
• 1¼ teaspoons lemon juice
• 2 tablespoons butter
• 2 rolls refrigerated pie dough unbaked
• 1 egg white beaten
• coarse sugar to sprinkle on top

Instructions

• Preheat the oven to 425°.
• In a large bowl, mix together the sugar, flour, peaches, and lemon juice. Set aside.
• Line the bottom of your pie plate with pie dough, (store-bought, or from scratch). I used 2 Pillsbury pie dough rolls and rolled them out thinner. Measure to let the bottom crust dough overlap your pie pan edge about a half inch. Then add the pie filling, spreading it evenly.
• Dot the top of the filling with small pieces of the butter.
• Cut ¾-inch strips of the remaining top crust pie dough and make a lattice over the top of your pie. Press the lattice edges together to the bottom crust. Use a little dab of water to make them stick together. Flute around the edge of the pie.
• Cover the crust edges of the pie with a pie shield. Bake at 425° or 30 minutes.
• Open the oven door, pull out the shelf, and with a pastry brush, QUICKLY brush some egg whites all over the top of the lattice, then sprinkle the coarse topping sugar. Bake for 15 more minutes until the pie begins to bubble and the topping is a golden brown.
• Remove the pie shield and cool the pie on a wire rack.
• Store the pie covered in the refrigerator.

EXTRA TIP:

TOP CRUST:  An alternative to the lattice top is to cover the top with a round piece of dough and seal the top and bottom edges together.  Then make slits on the top crust for the steam to escape.

DOUGH:   You can use a “from scratch” pie dough recipe instead of store-bought refrigerated pie dough rolls.

Nutrition

Calories: 337kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 193mg | Potassium: 274mg | Fiber: 3g | Sugar: 26g | Vitamin A: 421IU | Vitamin C: 8mg | Calcium: 17mg | Iron: 2mg