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Double-Crust Peach Pie


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Rate this recipe 4.6/5 (10 Votes)


  • 10 fresh peaches, peeled, pitted and sliced
  • 1/3 cup all-purpose flour
  • Per1 cup white sugar
  • 1/4 cup butter
  • 1 recipe pastry for a 9 -inch double crust pie


Adapted from


Step 1

Place flour, sugar and butter into a small bowl and mix with a fork until crumbly. Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone. Top with the second pie crust (or use it to make lattice strips).

Bake at 350F for 45 minutes, or until crust is golden. Turn the oven to Off, but leave pie in the oven with the door closed, until cool. This allows pie to set perfectly. Best when eaten right away.


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