Ducks 'n a Row: Easy Delicious Peach Pie Recipe

23 April 2014

Easy Delicious Peach Pie Recipe

When entertaining family and friends, I love to make desserts from scratch. This year I've been in a peach pie mood. 

Remember the amazing sour cream peach pie that I made? It tastes just heavenly. I wasn't able to show you a picture of the final product, though, because the filling ran. It wasn't pretty enough. Everybody definitely loved it, this I know, because nothing was left. I think somebody even licked the bottom of the pan when I wasn't looking--that's how good it was.  It truly tasted great.

Delicious homemade peach pie with frozen peaches #pie #baking #desserts Ducks 'n a Row

This week I decided to make a classic peach pie with tapioca, in hopes that I would get a great tasting, great LOOKING peach pie to photograph...and it worked! This pie tastes wonderful and it looks pretty, too! I started with the basic Pillsbury® recipe with frozen peaches and made a couple of little tweaks. 

Here it is:

Easy Peach Pie Recipe 

Adapted from Pillsbury®


pie baking, peaches, easy desserts


Ingredients
7-8 cups frozen sliced peaches
1 ¼ cups sugar
¼ cup quick-cooking tapioca
¼ tsp. cornstarch
¼ tsp. ground cinnamon
1-2 T lemon juice* (optional)
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
½ teaspoon flour

peach pie, how to make a pie, pie crust tips

Directions
Preheat oven to 425°F.
  • Thaw peaches (partially) according to package directions.
  • Combine peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice* in a large mixing bowl. Let it sit for at least 15 minutes, gently stirring once in a while.
  • Unroll the first pie crust on a clean flat surface.
  • Dust both sides lightly with flour; place in ungreased 9-inch glass pie plate/pan, pressing it into place. 
  • Spoon peach mixture into the crust-lined plate.
  • Press filling gently against sides and bottom.
  • Place the second crust on top and flute the edges.
  • Vent by cutting slits in several places.
  • Cover crust edge with strips of foil to prevent it from burning.
  • Bake 30 minutes.
  • Remove foil.
  • Bake 20 to 30 minutes more or until golden brown.
  • Cool at least 2 hours.
  • Serve.

easy desserts, peach pie, how to bake a peach pie



Short video at the end of this post shows you just how. 
Easy to do but helps to have a visual!
If you are reading this by email, click on the title of the post to go to the original article 
where you can view the video.

Tip about the lemon juice*: the peaches seemed tart enough to me so I left the lemon juice out. (Plus many of the comments online supported that decision.) The pie tasted absolutely great without but, next time, I will include the lemon juice. It will be even MORE delicious with that little extra zing.

peach pie recipe

VIDEO
How To Flute the Edges of a Double Pie Crust
and
Properly Vent It

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Enjoy! 

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