Double Crust Peach Pie

Double Crust Peach Pie

Filled with the flavors of summer, this Double Crust Peach Pie is perfect with a scoop of vanilla ice cream.

My grandmother had peach trees and I cherish the memories of her making this pie.

I remember her taking a basket outside and letting us pick the peaches.

Her lot was sandy and the peaches did well. Even though she only had a few we always had enough for jams and pies.

This easy recipe only requires flour, sugar, butter and cinnamon In addition to the peaches.

It is a great choice to bond with your kids and grandkids.

While you make the pie you will always make memories.

These are the INGREDIENTS You will need:

• 2 Pkgs Prepared pastry
• 5 cups fresh peaches, sliced
• 1 cup sugar
• 1/3-1/2 cup all-purpose flour
• 1/4-1/2 teaspoon cinnamon
• 2 tablespoons butter
• 2 tablespoons sugar

These are the INSTRUCTIONS For preparation:

• Stir together flour, 1 cup sugar, and cinnamon and set aside.
• Wash, peel, and slice fresh peaches.
• Mix together peaches with the combined dry ingredients.
• Turn into pastry-lined pie pan and dot with butter.
• Cover with top crust, cut slits in it, seal the edges.
• Sprinkle top with 2 tablespoons of sugar.
• Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.
• Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
• Pie may be frozen for future use.

NOTES:

HOW TO MAKE LATTICE-TOP CRUST OPTIONAL

Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.

I think that is one of the reasons I love to bake. Those special times in the kitchen with my grandma will never be forgotten.

This Double Crust Peach Pie calls for ready made crusts. But for those more inclined to make your own, please do.

Home made dough is much better than store bought in my opinion.

I love to use this Flaky All Butter Pastry Dough for my pies.

And like all my pies, this Double Crust Peach Pie travels well.

Taken them to a scout event, bake sale, family party or just use for dessert after a quiet family dinner.

No matter what table this pie sits on people will line up for a piece.

You can even serve it heated and with a scoop of your favorite ice cream!

Double Crust Peach Pie

Filled with the flavors of summer, perfect with a scoop of vanilla ice cream. 

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: peach, summer

Method: Bake

Skill Level: Basic

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Adjust Servings: 8

Calories: 440kcal

Author: Marilyn

Cook ModePrevent your screen from going dark

Ingredients

• 2 Pkgs Prepared pastry
• 5 cups fresh peaches, sliced
• 1 cup sugar
• 1/3-1/2 cup all-purpose flour
• 1/4-1/2 teaspoon cinnamon
• 2 tablespoons butter
• 2 tablespoons sugar

Instructions

• Stir together flour, 1 cup sugar, and cinnamon and set aside.
• Wash, peel, and slice fresh peaches.
• Mix together peaches with the combined dry ingredients.
• Turn into pastry-lined pie pan and dot with butter.
• Cover with top crust, cut slits in it, seal the edges.
• Sprinkle top with 2 tablespoons of sugar.
• Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.
• Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
• Pie may be frozen for future use.

Notes

HOW TO MAKE LATTICE-TOP CRUST OPTIONAL

Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.

 

© MARILYN’S TREATS. All images & content are copyright protected. 

Nutrition

Serving: 1g | Calories: 440kcal (22%) | Carbohydrates: 54g (18%) | Protein: 4g (8%) | Fat: 23g (35%) | Saturated Fat: 10g (50%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 370mg (15%) | Potassium: 0mg | Fiber: 2g (8%) | Sugar: 22g (24%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.

Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

Double Crust Cherry Pie

Ripe cherries and buttery crust will bring the goodness of a country fair to your table. 

Check out this recipe

Double Crust Bluebarb Pie

Opposites attract in this perfect combination of sweet blueberries and tart rhubarb. 

Check out this recipe

Strawberry Rhubarb Pie

A refreshing treat overflowing with chunks of tangy rhubarb and fresh strawberries. 

Check out this recipe