Servings: 12 servings
A peach pie can be made with a double crust, lattice crust, or even a crumble topping. This peach pie recipe is easy and fast and perfect!
All Butter Pie Crust
fresh or thawed frozen peaches
Preheat oven to 425°F.
Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired.
Carefully stir together peaches, sugar, lemon juice, cinnamon and cornstarch. Pour into prepared pie plate.
Top the pie with a crumble topping (as shown).
Top the pie by making a lattice (see note) or a double crust pie. If using a double crust pie, be sure to cut holes in the top to vent during baking. If desired, cut shapes out of the top pie crust using a cookie cutter.
Place a pie shield around the edge of the pie and place the pie on a cookie sheet.
Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for about 30-40 minutes, or until crust is baked through and golden.
Amount per serving (1 slice) — Calories: 230, Fat: 8g, Saturated Fat: 2g, Sodium: 136mg, Potassium: 154mg, Carbohydrates: 36g, Fiber: 1g, Sugar: 16g, Protein: 2g, Vitamin A: 210%, Vitamin C: 4.7%, Calcium: 10%, Iron: 1%