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Classic Peach Pie


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Pastry for a 9 inch, double crust pie

1 egg white, lightly beaten 

6 cups peeled, sliced peaches, about 7 or 8 peaches

Squeeze of lemon juice, about 1 Tbsp

½ cup sugar (can use a mix of brown and white sugar, if preferred) 

3 Tbsp flour

3 Tbsp tapioca starch


½ tsp cinnamon

¼ tsp freshly grated nutmeg


The peaches will release their juices as soon as you add the sugar, so only mix the filling after the bottom crust is rolled and in the pie plate.  

Preheat the oven to 400 degrees. Roll out one crust to a 10 inch circle.  Line the bottom and sides of a 9-inch pan with the pie crust, trying not to stretch it as you work.  Lightly brush the crust with beaten egg white to prevent the dough from getting soggy. Gently mix all filling ingredients and immediately pour them into the pie crust. Roll out the top layer and place it on top of the filling. Trim edges, and crimp the crust layers together.  

Cut a small hole in the center of the top pie crust.

Brush with remaining egg white, sprinkle with coarse sugar, if desired.  

Place a baking sheet on the bottom oven rack to catch overflow juices. Bake at 400 degrees for 15 minutes, then turn the oven to 350 degrees. To avoid over-browning the edges, cover the edges with tin foil or a pie shield. Continue to bake until the filling is bubbling in the center of the pie and the crust is golden, approximately another 60 minutes.