Monday, August 8, 2016

Peach Pie

We have been enjoying a lot of peaches around here lately.  When it came time to make peach pie, I came here to the blog to find a recipe.  There were all kinds of variations...from a slab pies to frozen pie filling...but not a basic peach pie.  So here it is, just as simple as could be.


  • Pastry for a 2 crust 9 inch pie (use your favorite recipe or purchase ready-made pastry.)
  • 4 cups peaches,  peeled and  sliced
  • 3/4 cup sugar
  • 1/4 cup Minute Tapioca
  • 1 Tablespoon lemon juice
  1. Pre-heat oven to 400 °F.
  2. Roll pastry to line 9-10 inch pie plate. Roll out top crust and set aside.
  3. Mix peaches, sugar, tapioca and lemon juice. Pour into prepared pie shell.
  4. Dampen edges.
  5. Top with second crust.
  6. Trim and crimp edge to seal.
  7. Pierce top crust with fork to vent.
  8. Sprinkle top crust with sugar (optional).
  9. Bake at 400°F for 15 minutes. Reduce heat to 350°F and continue to bake for another 40 minutes...or until filling is bubbling.


Allow to cool...then slice and serve with a scoop of vanilla ice-cream. And that is one of the delights of the season!



15 comments:

  1. Some of the BEST peach delights I have eaten have been when my husband and I managed to visit Niagara on the Lake during their peach festival! We loved it so much we planned subsequent mini vacations during that time just to reap the glories of the Canadian Peach harvest! This pie looks so simple and lovely.. I may have to scrounge up some local Ohio Peaches and attempt this! ( Pie crust has never been easy for me!)

    ReplyDelete
  2. This brings back memories of the peach pies my mother used to make. I can still remember the taste. Your pie looks delicious!

    ReplyDelete
  3. Peace pie is my favorite. Blessings!

    ReplyDelete
  4. Your pie looks delicious. I've made a couple of pies and a crisp this last time with fresh peaches I've been buying at the farmers market.

    ReplyDelete
  5. mmm - my favourite summer pie

    ReplyDelete
  6. I have a peach cobbler in the oven right now, and the smell is killing me. 1 cup flour, 1 cup sugar, 1 cup milk. Pour into a sheet cake pan. Mix sliced peaches with 1 cup sugar, dots of butter, cornstarch. If it's canned peaches, I do the same thing, but I mix the cornstarch into the juice and microwave until thickened. Pour mixture on TOP of the flour. 1 hour at 350 and the crust rises to the top.

    ReplyDelete
  7. That would be perfect for my camping trip.

    ReplyDelete
  8. What a fabulous peach pie you have made! Yummy!!!! The first photo with the background is so great. Enjoy your week!

    ReplyDelete
  9. This just looks amazing!!! That last photo makes me want to grab it off the screen and eat it!!

    ReplyDelete
  10. Yum! And just when I was wondering what to do with the extra peaches that I was gifted this weekend!

    ReplyDelete
  11. Oh Judy - that looks simply scrumptious. We are enjoying the peach season over here too - might have to bake a pie very soon!

    ReplyDelete
  12. This is a great peach pie recipe. This filling was perfect - not too dry, not too juicy! I have made three pies this week (two events).

    ReplyDelete
    Replies
    1. It's always good to have readers leave their review after trying a recipe. Thanks, Lorrie.

      Delete