Classic, double crusted pie filled with fresh peaches and brushed with cream and sugar!
- 2 unbaked pie crusts
- 6 c. peaches peeled and sliced
- 1 ½ c. white sugar
- 2 Tbsp minute tapioca
- Cream and sugar; for topping
In a large bowl combine peaches, sugar and tapioca.
Line a 9 inch pie plate with one pie crust. Place pie filling in pastry.
Place the second crust on top of the peach filling. Press the edges together with the bottom crust. Trim the crust, leaving about ½’’ of crust around the edges. Flute the crust.
Make several slits in the top of the crust, allowing steam to escape while baking. Lightly brush cream on the top and sprinkle white sugar; if desired.
Bake at 375 degrees F for 45-60 minutes.
Serve with ice cream.
How to Pick a Ripe Peach
This recipe is all about the fresh peaches! You know when a peach is ripe when it has a little give when you gently squeeze it. Also, it should be fragrant and smell like a peach!
If you have peaches that aren't ripe yet, just store them in a paper bag. This will speed up the ripening process. Don't store them in the refrigerator - that will actually slow down the ripening process.
Can I Use Frozen Peaches?
If peaches are in season definitely go with fresh ones! If you want to make this pie at another time of year you can use frozen sliced peaches.
Be sure to fully thaw and drain them first. Lightly pat them dry, too. Frozen fruit has a lot more liquid when thawed and that could make your filling runny.
Calories: 445kcal | Carbohydrates: 84g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Sodium: 174mg | Potassium: 378mg | Fiber: 4g | Sugar: 59g | Vitamin A: 578IU | Vitamin C: 12mg | Calcium: 19mg | Iron: 2mg