Peach Pie Recipe


Southern Living Off the Eaten Path Favorite Southern Dives and 150 RecipesDiner Secret: Don’t forget to let it set! Then slice.

  • Yield: 8 Servings


  • ¾ cup sugar
  • ¼ cup cornstarch
  • 1 tsp ground cinnamon
  • 4 cups sliced fresh peaches
  • 1 (14.1-oz.) package refrigerated piecrusts
How to Make It
  1. Preheat oven to 350°. Whisk together first 3 ingredients in a saucepan until blended. Add peaches, tossing to coat. Cook, stirring constantly, over medium heat until thick and bubbly. Remove from heat and cool 15 minutes.
  2. Meanwhile, unroll piecrusts onto a lightly floured surface; roll out each to a 12-inch circle. Fit 1 piecrust into a 9-inch pie plate. Spoon cooled peach filling into prepared crust. Place remaining piecrust over filling; fold edges under, sealing to bottom crust, and crimp. Cut 4 or 5 slits in top of pie for steam to escape.
  3. Bake at 350° for 1 hour. Remove to a wire rack. Cool 2 hours before serving.

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