Peach Pie
My mom's Peach Pie is stuffed with sweet, juicy peaches that are perfectly spiced with cinnamon and nutmeg. Topped with a flaky, golden brown lattice crust, it's the best peach pie recipe!
Ingredients
- 5 cups peeled & sliced fresh peaches
- 1 teaspoon fresh lemon juice
- 1 cup granulated sugar plus more for the lattice crust
- 1 tablespoon all-purpose flour
- 3½ tablespoons instant tapioca divided
- ¼ teaspoon cinnamon
- pinch of nutmeg
- 2 tablespoons unsalted butter
- milk for washing lattice crust
- pastry for 9″ two-crust pie
Instructions
- Roll out bottom crust and sprinkle 1/2 tablespoon tapioca on bottom of crust.
- Place sliced peaches in large bowl. Stir in lemon juice, sugar, flour, the remaining 3 tablespoons tapioca, cinnamon, and nutmeg. Add peach mixture to the bottom pie crust. Dot with the butter.
- Roll out top crust and cut into strips. Top peaches with lattice crust, weaving the pastry strips as needed. Brush lattice lightly with milk and then sprinkle with additional sugar.
- Bake at 375° F for about 40 minutes, or until crust is golden brown and the filling is bubbling a bit. Remove to a baking rack to cool completely and let the filling set. (Although I can't resist cutting a slice while the pie is still just a bit warm!)
Notes
adapted from Betty Crocker’s Pie and Pastry Cookbook, 1968 edition
Nutrition Information:
Serving: 1 Calories: 290kcal Carbohydrates: 51g Protein: 3g Fat: 9g Saturated Fat: 4g Polyunsaturated Fat: 4g Cholesterol: 15mg Sodium: 114mg Fiber: 2g Sugar: 41g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.