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  • Writer's pictureTips From Pips

Fresh Peach Pie


  • 10 fresh peaches, pitted and sliced

  • 1/3 Cup all-purpose flour

  • ¼ cup white sugar

  • ¼ cup brown sugar

  • ¼ cup softened butter

  • 1 T cornstarch

  • 1 tsp cinnamon

  • Recipe pastry for a 9-inch double crust pie (See my Nana’s pie crust recipe)


  1. Mix the flour, sugars, butter, cornstarch and cinnamon into a crumbly mixture in a large bowl.

  2. Add the sliced peaches and toss to combine well.

  3. Place one crust in the bottom of a pie plate. Add the peach mixture.

  4. Top with the second pie crust in a lattice topping or other design. (I used circle cut outs on this one)

  5. Sprinkle with a touch of cinnamon-sugar mixture.

  6. Bake in a 350-degree oven for 45 minutes. Turn oven off and leave pie in for an additional ½ hour. (This will allow the juices to set up and not become so runny).

  7. Allow pie to cool before serving. Store in the refrigerator (if any is left!)

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