Peach Pie

By ldelmas

Ingredients

• 1 1 to 425°F. 15 to 425°F. In large bowl, mix peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice. Let stand 15 minutes, stirring occasionally.
• 3 3 to 20 20 to 30 2 of foil to prevent excessive browning; bake 20 minutes. Remove foil; brush with preserves. Bake 20 to 30 minutes longer or until golden brown. Cool at least 2 hours before serving.

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 1

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Heat oven to 425°F. In large bowl, mix peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice. Let stand 15 minutes, stirring occasionally.

Meanwhile, unroll 1 pie crust on work surface. Sprinkle both sides lightly with flour; place in ungreased 9-inch glass pie plate. Spoon peach mixture into crust-lined plate. Press firmly against side and bottom. Top with second crust and flute; cut slits in several places.

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Julie Gonzalez of Okeana, Ohio, won 1st Place with this recipe at the Pillsbury Refrigerated Pie Crust Pie Baking Championship, 2009 Ohio State Fair.

My husband is a big fan of peach pie! Growing up his mother always made it for him so it became his favorite. This was my first time making a peach pie, so you can imagine how nervous I was. This recipe was awesome, easy, little amount of ingredients to add and came out perfect! I adjusted the recipe just a little at the end. The last few minutes of cooking I sprinkled sugar in the raw on top of it to get that candied glaze with the peach preserves. I absolutely love pilsbury recipes:)

I made this pie during Hurricaine Irene because baking relaxes me. FANTASTIC! I practically ate it all myself. It looked like a work of art! I am making it again this weekend for a family gathering. Thank you Pillsbury for getting me through the hurricaine calmly. Your email came at the right time. My friend that works in the food industry was shocked that I was able to make a peach pie. I told her how easy your recipe was. Thank you again!

Wheaties

of people would make this recipe again.

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