County Peach Pie

A delicious homemade peach pie – good to the last crumb!


  • 3 whole extra large peaches, peeled and sliced
  • 1 teaspoon lemon juice
  • 1 cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 1/4 teaspoon cinnamon
  • 2 Tablespoons cold margarine or butter


You will need to prepare one 8″ double pie crust for this recipe. The preparation of the crust is included in the prep time.

Preheat oven to 450 degrees.

In a large bowl, add sliced peaches, lemon juice, sugar, flour, and cinnamon. Carefully fold all ingredients together.

Spoon peach filling into bottom half of prepared pie crust. Slice margarine or butter into small pieces and place on top of pie filling. Cover filling with top pie crust. Using a sharp knife slice vents into top pie crust. Place thin pieces of aluminum foil around the pie crust to prevent over-browning.

Bake for 10 minutes at 450 degrees and then lower temperature to 350 degrees. Bake for additional 35-40 minutes until pie filling bubbles out through vents and peaches are tender. *Remove aluminum foil about 10 minutes before pie is done so edges can brown lightly.

Serve warm with a dollop of homemade whipped cream or a scoop of French vanilla ice cream.

Serves 8

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