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Mom’s Peach Pie

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: 25 min. Bake: 40 min.
  • Makes
    8 servings


  • Dough for single-crust pie
  • 1 large egg white, lightly beaten
  • 6 cups sliced peeled fresh peaches
  • 2 tablespoons plus 3/4 cup all-purpose flour, divided
  • 1/2 cup packed brown sugar
  • 1/3 cup sugar
  • 1/4 cup cold butter, cubed


  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Brush egg white over dough; refrigerate while making filling.
  • In a large bowl, combine peaches and 2 tablespoons flour; toss to coat. In a small bowl, combine remaining 3/4 cup flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peach mixture. Sprinkle with remaining crumb mixture.
  • Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender. Cover with foil during the last 15 minutes if it begins to brown too quickly.
Editor's Note
Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 slice: 404 calories, 18g fat (11g saturated fat), 45mg cholesterol, 212mg sodium, 58g carbohydrate (32g sugars, 3g fiber), 5g protein.

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Average Rating:
  • Lynette
    Aug 30, 2020

    This was my 1st attempt ever making a pie. It looked great, browned nicely. When I went to slice the pie after it cooled down though, the peaches just spilled out. It didn't come out as a slice of pie. More like a scoop of peach filling on top of a crust. I followed the recipe, what did I do wrong? Please let me know. Thank you. By the way my husband and son loved the flavor of the peach filling.

  • Orbs
    Aug 30, 2020

    Delicious! Best peach pie I have ever tasted--so juicy. Thank you, Sally, for sharing this recipe.

  • PageRD
    Jul 10, 2019

    I found this pie to be a bit bland. I didn't care for the sugar mixture in the bottom of the pie but my friends all enjoyed it. It was easy to put together and a great way to use up extra peaches.

  • MaggieWB
    May 2, 2019

    Absolutely wonderful! We enjoyed this immensely, using the last of our last year's frozen I eagerly await the new crop to bake again. Thank you Sally, for sharing your family treasure!

  • scholten
    Dec 3, 2017

    I have made this pie several times and it's so delicious! Everyone loves it and the recipe has been shared many times.

  • Ember
    Sep 15, 2017

    Easy, and so good with a scoop of ice cream! Even my picky son had a slice.

  • Jane
    Sep 9, 2017

    A keeper! Easy and delicious. I made my own pie crust and used peaches from my very own peach tree.......

  • jbingolady6
    Aug 16, 2017


    Aug 13, 2017

    Delicious!! I also added a touch of cinnamon and nutmeg to the topping, simply a personal taste. The purpose of the egg white wash on the bottom crust is to prevent a soggy crust when you use fruit fillings. A lot of people don't understand why that was added, and that's the reason. Very nice, simple and delicious pie recipe. Thank you for sharing.

  • Dawn
    Aug 12, 2017

    Outstanding, and so easy! I used a refrigerated pie crust - did not use the egg wash. Used fresh Georgia peaches (about 8-9) and added 2 tsp. of Penzey's Pie Spice - the flavor was out of this world! Definitely will make this again and again!