Perfect Peach Pie

  • Yield : 1
  • Servings : 8
  • Prep Time : 40m
  • Cook Time : 40m
  • Ready In : 1:20 h
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Pie consistency is perfect; Paw-Paw dubbed it the “perfect peach pie”.



Firm peaches are recommended



  • 2 - 9 inch pastry pie crust
  • egg white with 2 teaspoon water
  • 2 1/2 - 3 pounds medium size firm peaches sliced - 5 1/2 cups
  • Juice of one lemon or 3 tablespoons lemon juice
  • 1 cup sugar
  • 1/8 teaspoon of cinnamon
  • 1/8 teaspoon of nutmeg
  • 5 tablespoons quick cooking tapioca
  • 2 tablespoons butter cut up


Step 1

Prepare the pastry and line your 9 inch pie plate. With a fork print the pastry on the bottom and sides, and brush with the egg white/water mixture.

Step 2

Preheat oven to 425 degrees.

Step 3

Slice peaches in a large bowl and mix with the lemon juice, sugar, spices, and tapioca. Let's set 10 minutes. Drained canned fruit maybe used retaining 1/3 cup fruit juice in the mixture.

Step 4

Spoon the fruit into the pastry and dot with butter.

Step 5

Bake 10 minutes at 425 degrees; reduce heat and bake an additional 35 to 40 minutes or until golden brown.

Step 6

Check in the last 10-15 minutes and add foil strips or crust cover if outer edge is browning too fast.

Step 7

Cool on wire rack, serve warm or cold; goes great with ice cream.

Recipe Type:


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Kaplan, Louisiana Louisiana
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