Delicious desert. Although tinned peaches work just as well as fresh ones.
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 cup white sugar
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups fresh peaches – pitted, skinned, and sliced
- 1 recipe pastry for a 9 inch single crust pie
Instructions
- Line a 9 inch pie pan with crust. Place peaches in the unbaked pie shell.
- Cream together the sugar and butter or margarine. Add the egg, flour, and vanilla; mix together completely. Spread this mixture over the top of the peaches.
- Bake at 300 degrees F (150 degrees C) for 1 hour.
Nutrition Facts
| Calories | 320 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 182 mg |
| Sugars | 28 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Flavor is great but appearance wasn’t very appealing and I needed this for a church pie sale.
Really runny
This was fabulous! I did add some cinnamon to the topping. I cooked it at 400 for 10 minutes then at 325 for 50 minutes. I used a deep dish pie pan and didn’t have any overflow. It was a fabulous pie!
It only took 3 large peaches for me to make this pie. It has not been eaten as much as other desserts that I have made recently but I think my family has now been overloaded on desserts and breads (LOL). This was pretty easy to make. I will try it again another time.
Good. I used Laura’s recipe but in the future I think I would stir the peaches and the mixture instead of dumping it on top. But was definitely tasty!
I made this because it resembled one that my mother-in-law made decades ago. This one was very similar and delicious! It was a bit too sweet for my taste. If I make it again, I will reduce the sugar to 1/2-3/4 cup.
i feelit is more of a custad pie, but, follow as the recipe, you willnot be dissappointed, it only lasted half an hour ore house
I make this pie all the time. My mother years ago gave this recipe. You can also use apples but add 1 teaspoon of cinnamon to mixture. My recipe is 350 degrees for one hour.I always use a baking sheet under my pies. ( I have a special pizza like pan with a whole in the center. Made to bake pies.) If using deep crust pie shell increase baking time to one hour fifteen minutes. Made this for a contest got first place.
Taking the reviews into consideration, I made it with 6 medium southern peaches, reduced sugar to 3/4 cup, and tossed the sliced peaches in 1/4 tsp cinnamon. I added a lattice crust, and brushed both the top and bottom crusts with beaten egg. Baked at 400 for 15 minutes, then 375 for 45 minutes and it came out perfectly golden brown (and smelling fantastic). I popped the oven door open and let it cool for half an hour before taking it out. No runnyness at all. Great recipe!
This turned out ok. It wasn’t my favorite, and the filing was too doughy. The flavor was good, but the texture wasn’t what I was expecting.
I used the higher baking temperatures and had a boil over within 10 minutes of putting the pie in the oven. Glad I had a cookie sheet under it as suggested. I turned it down to the 300 degree temp and finished cooking it in an hour or so. I used the streusel topping but thought it might be better if sprinkled on a little sooner than the last 20 minutes. All that being said, everyone enjoyed it and asked for the recipe….The only ingredients I added was a sprinkle of nutmeg and some cinnamon in the streusel, and a splash of bourbon in the egg batter. I’ll definitely make it again 🙂
I cut the sugar content by half as recommended by other Posters. Baked at 400 for 15 mins. and 375 for 40 min. Set very well. I also used Almond flavoring instead of vanilla. Will opt for the vanilla next time. very tasty.
didn’t add the egg and I sprinkled some of the topping on the pie crust before adding the peaches and the rest on top and I added some cinnamon and nutmeg. Great recipe!
I used Pillsbury pie crusts. Followed ingredients in recipe exactly except cut back on sugar amount a little. Sprinkled a little cinnamon on the peaches. Brushed egg on bottom crust. Made top crust lattice. Baked 15 min at 450 then 45min at 350 I will make the pie again. Everyone made a point of saying how good the pie is.
I only used 3/4 cup of sugar which was just right but even though I cooked it 10 minutes longer than suggested it was very soupy… might try it again sometime with more flour…
Loved It! I always use half stevia as sugar replacement and this worked really well with that change. Otherwise made as recipe stated. A new summer favorite for sure.
Couldn’t eat it, too runny
I followed the recipe closely. I think I would really prefer a traditional peach pie recipe. It seems to lack flavor. I used fresh peaches and it still seems bland.
Just plain good
Made for Super Bowl party! Some added ice cream and others used whipped cream!!! Needless to say, I didn’t get any. Will make again- without company!!!!
Me and my friends made it and it was very sweet thanks for making this recipe and posting it!