Mom's Peach Pie Recipe
Mom's Peach Pie Recipe photo by Taste of Home

Mom's Peach Pie Recipe

Publisher Photo
A delightful summertime pie, this dessert is overflowing with fresh peach flavor. Each sweet slice is packed with old-fashioned appeal. The streusel topping makes this pie a little different than the ordinary and adds homemade flair. —Sally Holbrook, Pasadena, California
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 6-8 servings

Ingredients

  • 1 egg white, lightly beaten
  • 1 unbaked pastry shell (9 inches)
  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/3 cup sugar
  • 1/4 cup cold butter, cubed
  • 6 cups sliced peeled fresh peaches

Nutritional Facts

1 serving (1 slice) equals 354 calories, 13 g fat (7 g saturated fat), 20 mg cholesterol, 170 mg sodium, 58 g carbohydrate, 3 g fiber, 4 g protein.

Directions

  1. Brush egg white over pastry shell; set aside.
  2. In a small bowl, combine flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peaches. Sprinkle with remaining crumb mixture.
  3. Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender. Yield: 6-8 servings.
Originally published as Mom's Peach Pie in Taste of Home June/July 1994, p37

Nutritional Facts

1 serving (1 slice) equals 354 calories, 13 g fat (7 g saturated fat), 20 mg cholesterol, 170 mg sodium, 58 g carbohydrate, 3 g fiber, 4 g protein.

Reviews for Mom's Peach Pie

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (0)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
Reviewed Sep. 13, 2014

"So delicious!"

MY REVIEW
Reviewed Jul. 25, 2014

"The best peach pie I have ever had. And it was easy to make."

MY REVIEW
Reviewed Jun. 18, 2014

"I used frozen peaches and this pie was amazing."

MY REVIEW
Reviewed Feb. 16, 2014

"this pie is very good"

MY REVIEW
Reviewed Aug. 15, 2013

"I love peach pie, & this is by far the best recipe I've tried. I first made it 3 yrs. ago, 2 days before I had the first of three shoulder surgeries that left me unable to cook for nearly 18 mos. This was the first pie I made when I was again able to handle a rolling pin. A taste of heaven! Thanks for the recipe!"

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