Peach Pie - Kraft Recipes Top
Comida Kraft
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Peach Pie

Prep Time
Total Time

10 servings

Treat them to Southern hospitality no matter where you live with some Peach Pie! This luscious Peach Pie is a shoe-in to be belle of the dessert buffet.

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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 Equipment Needed

Special Extra

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.


  • 10 servings

Nutritional Information

Serving Size 10 servings
Calories 310
Total fat 15g
Saturated fat 4g
Cholesterol 5mg
Sodium 250mg
Carbohydrate 43g
Dietary fiber 1g
Sugars 20g
Protein 3g
% Daily Value
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

Rated 5 out of 5 by from My husband brought home a case of fresh peaches. 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.
Date published: 2009-09-13
Rated 5 out of 5 by from A most tasteful pie. A most tasteful pie. I used canned peaches instead of fresh. It was very delicious. My German friends enjoyed it very much. Thank you for your delicious recipes. Keep on the great work !!!
Date published: 2002-02-23
Rated 5 out of 5 by from I make all my fruit pies using MinuteTapioca, have for years. 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.
Date published: 2009-08-12
Rated 5 out of 5 by from Good, basic recipe, made great by your additions One reviewer asked "why the tapioca?" the simple answer is to keep your pie from being soggy. I have used this same recipe over the years for many different kinds of fruit pies. Most fruit pie recipes use a little flour to try to thicken the fruit juice, but when using fresh or frozen fruit, that normally is not enough to prevent the crust from being soggy. The Minute Tapioca recipes take care of that problem, turning all that juicy goodness into more of a gel that helps the pie hold it's shape without drying out the fruit. You cannot taste the tapioca and as long as you do not under cook your consistency is going to be more gel like and less tapioca pudding like. The greatness of this pie comes when you add a home made crust (I use a super simple oil pastry recipe) and add in some spices or other fruit combinations. Today, I am making the pie with a pecan streusel topping rather than a top crust, so there are a ton of different variations.
Date published: 2017-07-03
Rated 5 out of 5 by from This pie was awesome! This pie was awesome! I used closer to 5 cups of peaches rather than 4. I also made a weave top... to allow more heat movement and it looks pretty. This recipe was very simple to make and everyone loved it! It was great warm out of the oven, and later reheated! I will make again!
Date published: 2008-09-01
Rated 5 out of 5 by from I give this a 5* for being good and EASY. I give this a 5* for being good and EASY. This is perfect for a beginner, kid or college dorm :) Not to mention a last-minute pie. The way I see it is use your imagination to "sweeten" it up! I made one with fresh raspberries and strawberries too. Yum.
Date published: 2005-06-14
Rated 4 out of 5 by from Very easy! Very easy! The skins peel off the peach effortlessly. You can almost rub it off softly. Had rave reviews at a friends house. I used fresh Jersey peaches and it was very juicy. Easy, fast and tastes great! Will makes many times over.
Date published: 2005-08-04
Rated 5 out of 5 by from Made this for a friendly pe bakeoff for church choir, and it won second place! Made this for a friendly pe bakeoff for church choir, and it won second place!!! I add two more cups of fresh peaches, and folded in a pint of fresh reasberries right before putting in the oven! Serve it still's delicious!!!
Date published: 2005-07-07
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