Classic Peach Pie

  • Serves: Makes one 9-inch or an 8-inch deep dish double crust pie
  • Baking Temp (degrees F): 450 initialy; then 350
  • Views: 8319
  • Comments: 15

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When I make pie, I like it to be a simple one that celebrates the fruit. They are are best eaten the day they are made. You can also refrigerate left-overs, but don't expect the crust to hold up. It will begin to soak up the filling juices and there isn't too much you can do about it! Use any type of peach you like when they are firm ripe and save the really ripe ones for eating out of hand.

nrainy49, Premium Member, Says: "Dear Sarah, I tried your recipe for "classic peach pie", the only thing I didn't have was the nutmeg whole to grate, (so I) used... powdered. I have to tell you the pie was OUTSTANDING!! Starting the pie at a much higher temperature, dropping it down, and not opening the oven, seemed to give the bottom the cooked flakiness... there was no doughy wet stuff at the bottom (that always happens)... when I tried to use flour as a thickener. It wasn't soupy either, it was perfect. Thank you so much, and I love your site."

Brook, Premium Member, Says: "I made the Classic Peach Pie recipe for a co-worker's birthday and it was fabulous!!! It's the best peach pie I've ever had (or made)! I cut out leaves from the left over dough and placed them around the edge for a crust. It came out of the oven crispy and beautiful! My co-worker cried. Thanks for the recipe!"

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