Desserts

Peach Pie

photo by:kraft

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 ...read more

posted by

Gingerbear01

on 9/13/2009

time

prep:

30 min

total:

1 hr 20 min

servings

total:

10 servings

add your photo

add to shopping list

add to recipe box

send/share

what you need

cups sliced peeled peaches

3/4

cup sugar

1/4

cup MINUTE Tapioca

Tbsp. lemon juice

pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)

Tbsp. butter or margarine

Make It

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.

Kraft Kitchens Tips

Special Extra

Serve with thawed COOL WHIP Whipped Topping.

How to Peel Fresh Apricots, Nectarines or Peaches

Place whole apricots, nectarines or apricots in boiling water for 30 sec. Remove fruit from water with a slotted spoon and immediately place in a bowl of ice water to stop the cooking process. Remove fruit from the water, then peel with a paring knife.

Rate recipes, or edit your previous ratings and more. Sign In

Gingerbear01

posted:9/13/2009

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

posted:8/11/2009

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.

LindaL20

posted:11/29/2008

I made this pie with homemade crust and frozen peaches. The quick tapioca helped keep the filling thick and the crust from getting soggy. My family loved it.

amy05hope

posted:9/1/2008

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!

jpetrenko

posted:8/28/2008

This recipe is delicious! The only changes that I did was I made it with a crumble top and I cut my peaches up more into chuncks instead of slices.

hvanosdol

posted:8/25/2008

All of my family and friends love this pie. Every year when we are able to pick our fresh peaches my parents beg me to make them a peach pie using this recipe.

BTLPHNTOLL

posted:1/15/2008

I did not like the texture of the tapioca in this pie. I would not make it again.

Jaimebug

posted:1/6/2008

I don't usually like pies, but this was a good recipe. I only used a weaved top pie crust and no bottom, but put the butter on top and it turned out really well.

cwteddies

posted:11/22/2006

My sister-in-law introduced me to this recipe one year for Christmas. I make it every year for Thanksgiving and Christmas now. I loved it.

hotntexas

posted:9/20/2006

This was great..especially for a beginning cook as myself.I have taken over the cooking duties in my home and this dish was very simple to bake.My wife and kids all enjoyed it...