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Peach Pie Recipe

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 6
Author: Vanjo Merano


  • 3 15 oz. cans sliced peaches
  • 1/2 cup all-purpose flour
  • 3/4 cup granulated white sugar
  • Pastry dough for double crust pie
  • A pinch of salt
  • 1/2 teaspoon cinnamon powder
  • 1 tablespoon lime juice
  • Whites of 1 egg beaten
  • A pinch of ground nutmeg


  • Separate the liquid concentrate from the sliced peaches.
  • Combine the flour, sugar, nutmeg, salt, and cinnamon in a small bowl. Mix well.
  • On a large bowl, combine the sliced peaches and lime juice. Gently toss to mix.
  • Preheat oven to 400 degrees Fahrenheit.
  • Gradually add the flour mixture to the peaches while gradually tossing. Continue to toss until all the ingredients are well incorporated.
  • Arrange the pastry dough in a 9” round pie pan.
  • Brush some egg whites over the pie pan.
  • Blind bake the pastry dough by placing it in the oven for 10 minutes.
  • Remove the crust from the oven and then let the temperature drop.
  • Arrange the peaches over the crust. Cover with the second pastry dough. Make sure that the edges are sealed.
  • Brush the remaining egg whites over the pastry dough. Create holes for the steam to escape using a fork.
  • Reduce the heat to 350 degrees Fahrenheit. Bake for 35 minutes.
  • Remove from the oven. Let the temp drop to room temperature and then chill in the fridge for at least 1 hour.
  • Serve. Share and enjoy!


Serving: 6g