Peach pie

This is Magee’s peach pie recipe and I just love it. She scribbled it on a post-it note for me years ago and I go back to it every year. As you can see in the picture, I have a hard time waiting for the pie to actually cool before I eat it, so mine gets messy. Maybe you’ll have more patience than I do. ;)

Informal poll! How do you like your peach pie? Plain? With ice cream? With whipped cream? My Grandpa used to top his apple pie with half a slice of American cheese; I was never sure how I felt about that.  What’s your vote for peach pie?

Peach pie

Peach pie


  • 2 pie crusts of your choice
  • 1 egg, beaten
  • 4 cups peaches, sliced (this can be approximate)
  • 1 cup sugar
  • 3 Tbsp. corn starch
  • 1/2 lemon, juiced
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp butter


  1. Preheat oven to 450F
  2. Place one pie crust in your pie pan and brush with some of the egg (so the crust doesn't get soggy)
  3. Gently mix together the peaches, sugar, corn starch, lemon juice, cinnamon and nutmeg, then pour into pie pan
  4. Cut up the butter and dot it over the top of the pie, then top with the other pie crust. Be sure to cut slits or use a pie bird so the steam can escape, and brush the top crust with the rest of the egg
  5. Put the pie pan on a foil-covered cookie sheet for easy cleanup of any spillover, then bake for 10 minutes 450, then add a pie shield or cover the crust edges with foil
  6. Reduce temp to 350F and bake another 30 minutes or so, until juice is bubbling through crust vents


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