Skip to Content
Menu

Peach Pie

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated May 6, 2021
  • Save
  • Share
  • Jump to Recipe
A homemade Peach Pie is one of the summer's sweetest traditions. When peaches are in season, you likely have a whole bushel ready to be sliced for a juicy snack, added to yogurts and parfaits or included in a bowl of other fresh fruit. There are so many wonderful ways to enjoy peaches, but we think this easy Peach Pie recipe is one of the best. You need just 6 ingredients, 25 minutes of prep time and frozen Pillsbury™ Deep Dish Pie Crusts to make this recipe for Peach Pie. Soon you'll be serving up golden slices of Peach Pie with a scoop of ice cream on top.

More About This Recipe

  • When fresh peaches are in season, we like to double down on making every peach recipe we can get our hands on. Peach pie, cobbler, dump cakes, pie bars—we can’t get enough. This peach pie recipe gets a quick start thanks to Pillsbury™ Pie Crusts, but if you’d like to try your hand on making pie crust from scratch, it’s actually shockingly doable and worth trying if you don’t want to run to the store for premade pie dough. You probably have all the ingredients for homemade pie crust already in your pantry! Once you find a foolproof pie crust that works every time, you can use the recipe for any fruit pie.

Peach Pie

  • Prep Time 25 min
  • Total 3 hr 10 min
  • Servings 8
  • Ingredients 6
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • 2/3 cup sugar
  • 1/3 cup Gold Medal™ All-Purpose Flour
  • 1/4 teaspoon ground cinnamon
  • 5 to 5 1/2 cups sliced peeled fresh peaches (5 to 6 medium)
  • 1 teaspoon lemon juice
  • 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Place cookie sheet on oven rack. Heat oven to 400°F.
  • Step 
    2
    In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
  • Step 
    3
    Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.

Nutrition

310 Calories
10g Total Fat
3g Protein
52g Total Carbohydrate
25g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
170mg
7%
Potassium
190mg
5%
Total Carbohydrate
52g
17%
Dietary Fiber
1g
7%
Sugars
25g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved