Peach Pie

Prep 25 min
Total 3 hr 10 min
Servings 8

Eating fresh peaches as fast as you can slice ‘em is a perfectly wonderful way to enjoy summer’s sweetest stone fruit. But sometimes it’s hard to keep up, so when you find yourself with a load of ripe peaches, it’s time to make pie, and this is the recipe to use. It’s as simple, sweet and all about the peaches! MORE+ LESS-

By Betty Crocker Kitchens

Updated July 1, 2019

Make with

Gold Medal Flour

Ingredients

2/3

cup sugar

1/3

cup Gold Medal™ all-purpose flour

1/4

teaspoon ground cinnamon

to 5 1/2 cups sliced peeled fresh peaches (5 to 6 medium)

teaspoon lemon juice

package (12 oz) Pillsbury™ Pet-Ritz™ frozen deep dish pie crusts

Steps

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1

Place cookie sheet on oven rack. Heat oven to 400°F.
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.
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.

Expert Tips

It’s not gilding the lily to serve this peach pie with bourbon-laced caramel drizzled on top—it’s called treating yourself! So go ahead and heat up ¾ cup of your favorite caramel topping—just until warm. Then, stir in 1 tablespoon of bourbon. If caramel is not your thing, this pie tastes just as good with a scoop of vanilla ice cream or maybe a dollop of homemade whipped cream!
Stone fruits, like peaches, should always be free of bruises and soft or shriveled spots. Avoid fruits that are excessively hard or green. Pick peaches that are intensely aromatic and give to gentle pressure. Store ripe peaches in the refrigerator for 3 to 5 days.
Fuzzy-skinned peaches come in many varieties ranging from light pink/creamy white to red-shaded yellow. Flesh ranges from pink-tinged white to yellow-gold. In the United States, these varieties are generally available May to October.
This easy peach pie recipe calls for using a Pillsbury™ refrigerated crust—one of our favorites when we’re in a hurry—but if you’re a passionate scratch baker, check out Betty’s pastry for pies and tarts. If you’re excited about mastering pie crust but need a little help getting started, we’ve got you covered there too. Our how to make pie crust article will walk you through every step of the process.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 90

% Daily Value

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.

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 crust, 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, including strawberry pie!