In case I haven’t mentioned it, peaches are my favorite. And peach pie, warm out of the oven is second only to homemade peach ice cream as my favorite summer dessert.


About 7 medium ripe peaches, peeled and sliced
1 cup sugar (depending on the sweetness of the peaches, you may need a smidgen more or less)
3 tablespoons tapioca (again, if the peaches are pretty juicy, 3 tablespoons is about right – use a bit less if the peaches are less juicy)
1/2 teaspoon nutmeg
1/2 teaspoon almond extract
1/2 stick butter
1 egg white beaten
1 Tablespoon sugar for garnish

Crust a 2 crust pie (use your favorite pie crust recipe or Already Pie Crusts can be your new best friend)


Add the tapioca, sugar, nutmeg and almond extract to the peaches. Let sit for about 5 minutes until juice starts to form. Place bottom pie crust in a deep dish pie plate. Fill crust with the peach mixture. Cut the butter into pats and place on top of peaches. Add top crust.

Moving around the edge, tuck the edge of the top pie crust under the edge of the bottom crust, sealing well. Crimp to make decorative edges. Cut three slices across the top of the pie for venting the steam. Beat the egg white until slightly foamy. Brush on top of pie crust with a pastry brush. Sprinkle sugar across top.

Bake in a 425 degree oven for about 30-40 minutes or until crust is golden brown. Let cool until it reaches a serving temperature.

If you’re concerned with the peaches turning brown, you can add a little Fruit Fresh to keep them looking pretty. Our pie never lasts long enough to worry about it…

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