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Fresh peach pie with a golden lattice crust and sliced peaches visible between the woven strips.

Fresh Peach Pie with a Flaky Crust

Make this fresh peach pie with two unbaked crusts, six cups of peaches, sugar, and tapioca. Prep 10 minutes, bake 60 minutes, and serve 8 at 450 calories each.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method

Ingredients
  

  • 2 unbaked pie crusts
  • 6 cups fresh peaches peeled and sliced
  • 1 ½ cups granulated sugar 300 g
  • 2 Tablespoons minute tapioca
  • Heavy cream and sugar for topping

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine peaches, sugar, and tapioca.
  3. Line a 9-inch pie plate with one pie crust. Place pie filling in pastry.
  4. Place the second crust on top of the peach filling. Press the edges together with the bottom crust. Trim the crust, leaving about ½ inch of crust around the edges. Flute the crust.
  5. Make several slits in the top of the crust to allow steam to escape while baking. Lightly brush cream on the top and sprinkle white sugar, if desired.
  6. Bake in preheated oven at 375°F (190°C) for 45-60 minutes.
  7. Serve with ice cream if desired.