No eggs are used in this simple peach pie. It’s a favorite in my family and tastes best when it’s fresh.
| Prep Time: | 1 hr |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 1 (9-inch) pie |
Ingredients
- 1 cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, softened
- 1 (14.1 ounce) package double-crust pie crust, thawed
- 10 fresh peaches, pitted and sliced
Instructions
- Mix together sugar, flour, and butter in a medium bowl until crumbly. Set aside.
- Line a 9-inch pie plate with a bottom crust. Arrange a single layer of peaches in crust. Sprinkle with some of the flour mixture. Continue layering with remaining peaches and flour mixture.
- Cover with a lattice top crust.
- Bake in the preheated oven until crust is golden, about 45 minutes. Allow pie to cool before slicing.
Nutrition Facts
| Calories | 453 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 278 mg |
| Sugars | 34 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I found it was to runny and needed a lite extra flavor so I made a few changes to make it perfect.
I made this pie and it came out great. I changed it a little I used less sugar and less butter added. Garam. Masala.
This is an easy, DELICIOUS peach pie! I made it exactly as the recipe stated. No adjustments, no substitutions! You don’t mess with perfection.
Love this recipe!
Great peach pie…the best I’ve ever made or tasted!
This was delicious! The whole family raved! I cut back the sugar by about 1/3 because I knew my peaches were very sweet on their own and I tend to reduce sugar in most recipes anyway. I also baked the pie for closer to an hour. 45 minutes just didn’t seem like it was golden enough. The recipe, as a whole, was amazingly simple. I love that!
Will make some adjustments next time, although it is delicious. I could not get 10 cups of peaches into my 9″ pie plate, so I ended up using 8 cups. I stirred the flour/sugar mixture into the peaches before putting them into the shell, and then dotted with butter before lattice top went on. I had to bake it 35 min longer, Next time I’ll start at 425 for 10-15 min and then turn down to 375.
This pie was an absolute hit! My whole family loved it 🙂 My husband especially, lol. Even my Chinese in laws, who don’t much care for sweets, enjoyed it.
Tastes just as good as it looks! I will definitely make this again. Thanks for the recipe.
I used gluten free baking flour in place of white flour and I used frozen peaches, mostly thawed. I had to bake the pie for 1 hour 15 minutes. My peaches may have needed a longer baking time, because I didn’t see the fruit bubbling. It was delicious and not at all soupy. I did leave it in the oven during cool down, after baking, and I made a lattice crust. Everyone liked this peach pie recipe. (My Gluten free pie crust does not brown well.)
I liked it but it needed whip cream topping. My family disliked it. They said it needed cinnamon throughout. So sorry. It smells wonderful but ends up slightly bland at the end.
Easy recipe and my husband loved it. I did make the changes suggested by others, leaving in the oven while cooling, brown sugar, and adding cornstarch. Change I made was substituting sucralose instead of the sugar and adding a quarter less of that. I halved the recipe as it is only two of us eating it for two days.
This pie was absolutely delicious and very simple to make. My 7 year old son helped me make it. Next time, I would let it sit in the oven after it was turned off to thicken it a little. We will definitely be making this again!
A must have for my family! I made this exactly the way it says to make it, and I did turn the oven off after the bake time was over. I let it sit in the oven for about an hour with the oven off, and it was perfect!
Super runny. Tasted good but weird consistency.
What an excellent pie! Per reviewer tips I added cinnamon and nutmeg, baked at 450 for 15 minutes then lowered to 350 until bubbly and the crust looked just right. I also used an aluminum ring to protect the edges from burning
First time making a peach pie. It was so easy! Peach pie is my dad’s favorite. He is diabetic, so I substituted half of the sugar with Splenda. I used fresh white peaches and added a little bit of cinnamon too. It turned out perfect and was not runny at all. My dad said it was the best peach pie he had ever had!
Very easy recipe, especially with all the tips from other reviewers. A sweet dessert.
This was terrible, followed the recipe exactly
This was terrible, followed the recipe exactly
This is a wonderful pie. I started with really good peaches and I’m sure that was part of the reason it was so good, actually the best peach pie I’ve ever had. I did take someone’s advise and left it in the oven after it was done baking to let the liquid evaporate. This is an easy recipe and so good. You will not be disappointed!