Old Fashioned Fresh Peach Pie

“From Better Homes & Gardens "New" Cookbook, Circa 1968. This has been and always will be my go to recipe when the Michigan Red Haven Peaches are in season.”
READY IN:
1hr
SERVES:
6
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • pastry for double-crust pie
  • 34 cup sugar
  • 3 tablespoons flour or 3 tablespoons instant tapioca
  • 14 teaspoon nutmeg or 14 teaspoon cinnamon
  • 5 cups peeled sliced fresh peaches
  • 2 tablespoons butter

Directions

  1. Preheat oven to 400 degrees. Line 9-inch pie plate with pastry. Combine sugar, flour, spice and salt. Add to peaches and mix lightly. Fill pie shell with peach mixture. Dot with butter. Place top crust and crimp edges. Bake for 40-45 minutes or until done.

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