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“Old fashioned peach pie using no eggs, my family's favorite.”
1hr 45mins

Ingredients Nutrition


  1. 1. Mix flour, sugar and butter into crumb stage.
  2. 2. Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
  3. 3. Top with lattice strips of pie crust.
  4. 4. Bake at 350*F. (175*C.) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.
  5. My Notw: To combat possible runniness without modifying the recipe, turn the oven OFF when the baking time is complete and let it sit in the cooling oven while continuing to boil off liquid. It won't burn, and it sets the pie very nicely. (Even with overripe, juicy peaches, it set perfectly.) This recipe is fantastic, and embarrassingly easy to make. An absolute winner.
  6. I used fresh peaches. I took the advice of several other and added 1 heaping TBLSP of corn starch, 1 tsp of cinnamon, 1/2 c of brown sugar, 1/2 white sugar. I did not have any nutmeg so I added 1/4 tsp of Allspice. I did not put the butter in the crumb mixture. I did layer the pie as instructed and then I put 5-6 small plops of butter on top of the last layer( I did not use 1/4 cup of butter as instructed.) I thought this might be a reason why some pies came out runny. I then put my pie crust on top. I used a egg wash and sprinkled the top with sugar and cinnamon. I cooked it for 15 min at 450*, then I turned the oven down to 350 and cooked the remaining time. I turned the oven off and I left it in the oven for about 1-2 hrs to cool down. It was not runny at all. It sliced very nicely and stayed together when putting it onto the plate. It was not dry just the right moisture. The bottom pie crust came out perfect. Not under cooked at all. This is a keeper and I will be making this again.

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