Peach Pie

Here’s the rest of the story on the peaches:

Peach Pie Filling:
4-5 cups peaches (whatever fits in your freezer bag)
1/2 cup sugar
1 1/2  tbls cornstarch (or flour)
1/8 tsp salt
Mix, freeze.

Peach Pie:
Put one bag peach pie filling into a pie shell,  Dot with 1 1/2 Tbls butter and cover with second pie crust. Cut slits into top of pie.  Rub pie crust edges with milk to keep from burning.  Bake at 450 for 10 minutes, reduce heat to 350, bake until golden brown (35-45 min).

This is my Dad’s favorite pie…Mom always made it at least once a year on his birthday!



  1. #1 by Betty on July 26, 2010 - 8:32 am

    I made a peach pie for your father last week and it wasn’t even his birthday! Your peaches look beautiful.

  2. #2 by Susan on August 4, 2010 - 3:01 pm

    what would the bake time be if you didn’t freeze the pie filling first, or is it the same?

    • #3 by Cristy on August 4, 2010 - 4:08 pm

      I think it would be about the same, but I would start checking it about 10 minutes early. When my Mom baked them, she usually had to defrost the frozen peach filling any way so she could spread it out in the pie plate.

      • #4 by Susan on August 4, 2010 - 5:25 pm

        gracias! peach pie done and in the oven! 🙂

        • #5 by Cristy on August 4, 2010 - 8:38 pm

          How’d it turn out? I’m so excited you used my recipe! I keep meaning to post it on recipe exchange.

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