Peach Pie
Nothing says summer like the glorious sweet, juicy and aromatic peach. Using a prepared pie crust cuts the prep time down to just 20 minutes for this Southern classic.
Recipe source: Titan Farms
Recipe source: Titan Farms
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Peach Pie
Prep Time20 Minutes
Servings8
Cook Time35 Minutes
Ingredients
2 - 9-inch unbaked pie crusts
4 cups fresh peaches, skin and pits removed and sliced
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
Directions
- Heat oven to 425F.
- Place one pie dough at the bottom of a 9-inch pie plate and set aside.
- In medium bowl, add the prepared peaches; set aside. In a small bowl, combine the sugar, flour and cinnamon. Add the sugar mixture to the peaches and toss to coat.
- Place peaches into lined pie plate. Dot top of peach mixture with small pieces of butter. Cover with top second pie dough, seal and flute the crust edge. Carefully cut slits into the top crust to allow steam to escape as the pie is baking. Cover edges of dough with 1½” strip of aluminum foil or use pie crust protectors to prevent over browning of the crust while baking.
- Bake 35 minutes or until crust is nicely browned and juice begins to bubble through slits in the crust. Serve warm or at room temperature.
20 minutes
Prep Time
35 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Pillsbury Regular Pie Crusts 9-Inch, 2 Each
$5.19$2.60 each
Yellow Peaches, 0.5 Pound
Deal
$2.00 avg/ea was $2.25 avg/ea$3.99/lb
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz
Kerrygold Naturally Softer Butter, 8 Ounce
$7.49$0.94/oz
Directions
- Heat oven to 425F.
- Place one pie dough at the bottom of a 9-inch pie plate and set aside.
- In medium bowl, add the prepared peaches; set aside. In a small bowl, combine the sugar, flour and cinnamon. Add the sugar mixture to the peaches and toss to coat.
- Place peaches into lined pie plate. Dot top of peach mixture with small pieces of butter. Cover with top second pie dough, seal and flute the crust edge. Carefully cut slits into the top crust to allow steam to escape as the pie is baking. Cover edges of dough with 1½” strip of aluminum foil or use pie crust protectors to prevent over browning of the crust while baking.
- Bake 35 minutes or until crust is nicely browned and juice begins to bubble through slits in the crust. Serve warm or at room temperature.