Creamy Open-Faced Peach Pie

“This is not your everyday peach pie! The amount of sugar stated will give you a semi-sweet pie if you like a sweeter filling then add in more sugar. Prep time does not include making the pie pastry. Although I have only made this using peaches you might want to give it a try using apples ;-) Serve this topped with vanilla ice cream”
1hr 15mins

Ingredients Nutrition

  • 34 cup sugar
  • 1 tablespoon vanilla
  • 13 cup butter
  • 13 cup flour
  • 1 large egg
  • 5 -6 cups fresh peaches (skinned and sliced)
  • 1 teaspoon cinnamon
  • 12 teaspoon nutmeg
  • 1 prepared pie pastry (to fit a 9 or 10-inch deep dish pie plate)
  • 1 small egg, beaten


  1. Line a 9 or 10-inch deep-dish pie plate with prepared pastry.
  2. Brush beaten egg over the bottom and around the sides of the inside of the pastry (this will prevent a soggy crust).
  3. Toss the peaches with cinnamon and nutmeg, then place the sliced peaches onto the crust.
  4. In a bowl using an electric mixer cream butter with sugar and vanilla until fluffy.
  5. Add in egg and flour; beat until combined, then spread the mixture over the top of the peaches.
  6. Place the pie dish onto a a large piece of heavy-duty foil or onto a baking sheet (to catch any spills).
  7. Set oven rack to bottom position.
  8. Bake at 375°F for 1 hour.
  9. Let sit at room temperature for a minimum of 30 minutes or more before slicing.

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