Peach Pie

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  • Prep Time


  • Total Time


  • Servings



  • Pastry for 2 crust pie

  • 1

    quart or 1 can (1 lb 13 oz) peaches, drained and sliced, reserving juice

  • ½

    cup brown sugar firmly packed

  • 2

    T flour

  • ½

    tsp salt

  • ½

    cup peach syrup

  • ¼

    cup butter or margarine

  • 2

    tsp lemon juice


Place peaches in pie pan. Combine sugar, flour, salt an peach syrup in saucepan; add butter. Cook until thick, stirring. Remove from heat; add lemon juice. Pour over peaches. Adjust top crust, flute edges and cut vents. Bake for 30 minutes or until delicately browned. If desired, 10 minutes before pie is finished, brush lightly with milk and sprinkle with sugar.


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