Total TimePrep: 35 min. + standing Bake: 50 min. + cooling
It was perfect! I used the suggestion in the reviews to brush the dough with egg white to prevent sogginess. Also the top crusts and the sprinkle of sugar. I added one apple because I was a bit short of peaches. It was excellent!
Great method and delicious pie! I'm wondering if I can use this same technique (draining the juice and then thickening it on the stove) with a pear pie?
This is my absolute favorite way to make peach pie. The only changes I made were: I use Clear-Jel vs cornstarch & I brush the top crust with egg white & sprinkle with sugar. In addition, to answer Melissa's question, I also brush the bottom crust with egg white before adding the filling. The pie is delish! Thanks for sharing, June.
My family loved this! How do I keep the bottom crust from being gooey?
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We made this pie at a summer cottage and fell in love. It is so delicious and brings back childhood memories. I am going to make 3 to freeze and think I will follow the cook 30 min . That way the discolouration shouldnt occur .A very easy to follow recipe and we did it with a top pastry as simpler.
Terrific peach pie recipe! I've tried a couple different recipes but was disappointed in the taste...wasn't quite right for what you would expect peach pie to be (such as too much lemon juice, etc.). This recipe nailed it! Followed it exactly and it was easy and came out delicious! This is now my go-to peach pie recipe. You won't be disappointed!
Awesome!!! Made this recipe per the instructions and it came out so GOOD! The taste of the peaches was great. This is definitely a keeper and will share with my friends. Thank you so much for this recipe.
Absolutely the best peach pie ever and I have quite a few over the years from fantastic cooks. This is the go-for recipe. Followed directions and turned out delicious although peaches I bought at grocery store were hard; just put them in paper bag for a few days and then added a bit more dark brown sugar and a drop of almost extract.
Freeze this Peach Pie? I have made this recipe before and we love it! I make the pie, cook it for 30 min. After it is cool, I double wrap it in foil and freeze. Then I give it as a gift after peach season with the cooking instructions. *If the pie is frozen, put foil around the crust edge and cook at 400 degrees for 45 - 50 minutes. *If the pie is thawed, put foil around the crust edge and cook at 400 degrees for 40 minutes. (Thawed - this only works if you thicken the peach juice as in this recipe.) I usually make 10-15 pies for freezing. Everyone loves the pie as a gift, especially in the winter.