Peach Pie

4.2
(27) 20 Reviews
Prep Time
30
min.
Total Time
1
hr.
20
min.
Servings

10 servings

What You Need

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Make It

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  • Preheat oven to 400°F. Mix peaches, sugar, tapioca and lemon juice. Let stand 15 minutes.
  • Place 1 of the pie crusts in 9-inch pie plate. Fill with fruit mixture; dot with butter. Cover with remaining pie crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.
  • Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

Special Extra

Serve with thawed COOL WHIP Whipped Topping.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 310
% Daily Value
Total fat 15g
Saturated fat 4g
Cholesterol 5mg
Sodium 250mg
Carbohydrate 43g
Dietary fiber 1g
Sugars 20g
Protein 3g
   
Vitamin A 6 %DV
Vitamin C 4 %DV
Calcium 0 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • JJkrone |

  • Gingerbear01 |

    My husband brought home a case of fresh peaches. I made two pies with this recipe and froze the rest for later. Unless you are using a foil throwaway pie pan you will need to use at least 6 cups of peaches and increase the sugar to 1 cup. I also added a 1 teaspoon of ground ginger and 1/4 of chopped candied ginger to give it additional flavor. With an egg wash and sugar it baked with a lovely golden crust.

  • colleen8110908 |

    I make all my fruit pies using MinuteTapioca, have for years. I also sprinkle a little cinnamon with the ingredients. I get raves. I use at least 5 to 6 cups of peaches.Brush top crust with milk & sprnkle with sugar before baking.

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