Peach Pie
User Reviews
4.2
Peach Pie
Description
The Peach Pie recipe starts by preparing a bottom pastry crust sprinkled lightly with instant tapioca to absorb excess juices. Peaches are peeled and sliced, then combined with lemon juice, granulated sugar, flour, tapioca, cinnamon, and nutmeg to build a well-balanced filling with bright acidity and warm spices. Dabs of unsalted butter are scattered over the filling to add richness during baking.
A lattice crust made from strips of rolled-out pastry is woven over the peach mixture, brushed with milk, and sprinkled with sugar, which browns and adds a subtle crunch. Baking at 375°F for about 40 minutes yields a golden crust where the filling bubbles slightly, signaling readiness. Once cooled, the filling sets for clean slices.
This peach pie offers a tender, juicy filling with a sweet and spiced flavor profile, complemented by the crisp, buttery lattice crust. It is a traditional dessert that showcases fresh peaches where the texture of the filling balances the flaky pastry crust.
Letting the pie cool completely helps the filling thicken for easier slicing. Although best served fully set, some enjoy slices while warm.
Ingredients
- 5 cups peach peeled and sliced, fresh
- 1 teaspoon lemon juice fresh
- 1 cup granulated sugar plus more for the lattice crust
- 1 tablespoon all-purpose flour
- 3½ tablespoons instant tapioca divided
- ¼ teaspoon cinnamon
- pinch nutmeg
- 2 tablespoons butter unsalted
- milk for washing lattice crust
- Pastry for 9" two-crust pie
Instructions
- Roll out bottom crust and sprinkle 1/2 tablespoon tapioca on bottom of crust.
- Place sliced peaches in large bowl. Stir in lemon juice, sugar, flour, the remaining 3 tablespoons tapioca, cinnamon, and nutmeg. Add peach mixture to the bottom pie crust. Dot with the butter.
- Roll out top crust and cut into strips. Top peaches with lattice crust, weaving the pastry strips as needed. Brush lattice lightly with milk and then sprinkle with additional sugar.
- Bake at 375° F for about 40 minutes, or until crust is golden brown and the filling is bubbling a bit. Remove to a baking rack to cool completely and let the filling set. (Although I can't resist cutting a slice while the pie is still just a bit warm!)
Notes
- This recipe is adapted from Betty Crocker’s 1968 Pie and Pastry Cookbook.
- Ensure peaches are peeled and sliced evenly for uniform cooking.
- The lattice crust benefits from a light wash of milk and sugar for a golden, crunchy top.
- Allow the pie to cool thoroughly to let the filling set before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 290kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 15mg | 5% |
| Sodium | 114mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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