Perfect Peach Pie Recipe
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Does anything sound more homey than a deep dish peach pie? I love that this pie isn’t overly sweet. I have a sweet tooth, but sugar-loaded pies just aren’t my thang.
These peaches were freshly plucked from my mom’s peach tree; ripe, sweet and super juicy. Keep in mind that this is a deep dish pie. If you’re using a pre-made crust or a smaller pie dish, you should cut down the recipe to 5 cups of peaches or it will run over.
For the Perfect Peach Pie Filling:
3 1/2 lbs peaches, pitted, peeled and sliced 1/4″ thick (~6 1/2 to 7 cups sliced)
1 Tbsp lemon juice
1/2 cup sugar
1/3 cup flour, or 3 Tbsp cornstarch or potato starch *measured correctly
1/2 tsp vanilla extract 1/4 tsp nutmeg 1/8 tsp salt
1 Flaky Pie Crust Recipe.
Click here for the pie crust recipe
Click here for the Tutorial on how to make a Lattice top
For the Egg Wash & Topping:
1 egg beaten
1 Tbsp water
Click here for the Perfect Flaky Pie Crust Recipe
How To Make Perfect Peach Pie Recipe:
1. Once pie crust has cooled in the fridge at least 1 hour, and you are ready to use the pie crust, remove 1 piece of dough from the refrigerator and on a clean surface, roll it out into a 13-inch circle. Transfer the dough to a 9-inch pie plate. Refrigerate until ready to use.
2. Take the next piece of dough out of the fridge and roll it into a 12-inch circle, cover with plastic and refrigerate while you prep your pie filling.
How to Make the Peach Pie Filling:
1. Combine all of the dry ingredients in a small bowl: 1/2 cup sugar, 1/3 cup flour, 1/4 tsp nutmeg and 1/8 tsp salt.
2. Blanch peaches by putting them in boiling hot water for 1 min. this will make removing the skins way easier. Pit peaches and slice into 1/4″ thick slices.
3. Transfer peaches to a large mixing bowl. Drizzle with 1 Tbsp lemon juice and 1/2 tsp vanilla and gently stir.
4. Sprinkle with the dry ingredients and gently stir to combine. Now start working on the lattice topping. Click here for the tutorial on how to make the woven lattice topping. It turns out so beautiful and impressive. You can also make a regular topping and cut slits in the top for the steam to escape.
Once the top is on, trim off any excess dough, leaving a small amount hanging over the edge, then crimp the edges all around with your fingers.
Click here for the Pie Lattice Topping Tutorial
5. In a small ramekin, use a fork to beat together the egg and 1 Tbsp water to make your egg wash. Brush the top of your pie generously with egg wash.
6. Place pie on the center rack and bake at 425 ˚F for 20 minutes then place cookie sheet lined with foil under the pie to catch an drips and reduce oven to 375˚F and bake an additional 30-40 min (mine took 35 min) or until your filling is bubbling. Loosely Cover the pie with foil if it is starting to brown too quickly.
Here’s the tough part: let the pie cool down ideally at least 2 hours so the filling thickens. If you cut it early, the pie will be too juicy and will fall apart on your plate if eaten right away. It will still taste amazing, but it firms up as it stands.
Perfect Peach Pie Recipe
Ingredients
For the Peach Filling:
- 3 1/2 lbs peaches, pitted, peeled and sliced 1/4" thick (~6 1/2 to 7 cups sliced)
- 1 Tbsp lemon juice
- 1/2 cup sugar
- 1/3 cup flour, or 3 Tbsp cornstarch or potato starch
- 1/2 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 1 Flaky Cream Cheese Pie Crust, visit NatashasKitchen.com for the recipe
For the Egg Wash & Topping:
- 1 egg beaten
- 1 Tbsp water
Instructions
- Preheat the Oven to 425˚F.
Prepping the Pie Crusts (visit natashaskitchen.com for the pie crust recipe)
- Once pie crust has cooled in the fridge at least 1 hour, and you are ready to use the pie crust, remove 1 piece of dough from the refrigerator and on a clean surface, roll it out into a 13-inch circle. Transfer the dough to a 9-inch pie plate. Refrigerate until ready to use.
- Take the next piece of dough out of the fridge and roll it into a 12-inch circle, cover with plastic and refrigerate while you prep your pie filling.
How to Make the Peach Pie Filling:
- Combine all of the dry ingredients in a small bowl: 1/2 cup sugar, 1/3 cup flour, 1/4 tsp nutmeg and 1/8 tsp salt.
- Blanch peaches by putting them in boiling hot water for 1 min. this will make removing the skins way easier. Pit peaches and slice into 1/4" thick slices.
- Transfer peaches to a large mixing bowl. Drizzle with 1 Tbsp lemon juice and 1/2 tsp vanilla and gently stir.
- Sprinkle with the dry ingredients and gently stir to combine. Now start working on the lattice topping (visit Natashaskitchen.com for the pie lattice tutorial). You can also make a regular topping and cut slits in the top for the steam to escape. Once the top is on, trim off any excess dough, leaving a small amount hanging over the edge, then crimp the edges all around with your fingers.
- In a small ramekin, use a fork to beat together the egg and 1 Tbsp water to make your egg wash. Brush the top of your pie generously with egg wash.
- Place pie on the center rack and bake at 425 ˚F for 20 minutes then place cookie sheet lined with foil under the pie to catch an drips and reduce oven to 375˚F and bake an additional 30-40 min (mine took 35 min) or until your filling is bubbling. Loosely Cover the pie with foil if it is starting to brown too quickly. Here's the tough part: let the pie cool down ideally at least 2 hours so the filling thickens. If you cut it early, the pie will be too juicy and will fall apart on your plate if eaten right away. It will still taste amazing, but it firms up as it stands.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha –
I don’t want to wait for the summer to try this recipe. Have you ever tested this recipe with frozen sliced peaches?
Hi Heather! I haven’t tried using frozen, but I think frozen peaches would work. Be sure to dab them dry with paper towels after they thaw. The filling may be juicier with frozen peaches so you may have to experiment to see if the filling needs a little more flour or cornstarch to thicken. Let us know how it turns out.
Hi Natasha! I love this recipe! I use your Dutch apple pie topping recipe instead of the lattice topping and a pinch of cinnamon, my family LOVES IT ❤️
Great to haar that your family loves this recipe a lot!
Could I use my own peaches that I’ve canned? If so how do I incorporate them into the spices beings their already cooked,so they don’t turn to total mush?
Hi Brenda. I have not tested this with cooked peaches to provide instructions and advise on the outcome.
My family LOVES this recipe. Trust me, my mother and hubby are true pie connoisseurs. Your recipe makes me look like an amazing baker! Thanks for all you do to write clear and amazing recipes. Tomorrow is National Peach Pie Day so I am in the process of making 3 of these pies for my mother’s living facility.
Thanks again!
You’re welcome! I’m so happy you enjoyed it, Janet!
I want to make this! Can you use canned peaches? If so what kind is the best to use in water, syrup?
Hi LeAnn, to be honest, I really haven’t tried it with canned peaches, and I’m sure the proportions of liquid to peaches are probably different.
I made your recipe pie last year and it turned out great. Thanks! Question: can the pie be frozen? I have all these wonderful peaches but am going on vacation and would like to freeze them. Thanks!!!
That’s great to hear! I haven’t tried freezing, but I imagine it would work fine. If I were to try it, I would probably use this method of freezing and thawing the entire pie from the King Arthur Flour blog 🙂
Natasha, I have just lived your recipes and Pin so many!! I just made this pie and it came out very runny. I used the exact measurements per recipe. Any helpful thoughts?
Hi Dawn, make sure to use the correct proportion of flour to peaches. The flour helps to thicken the peaches. Also, make sure to mix the peaches with flour before baking and not too far in advance since the sugar in the peach mixture will draw out juices and make it a little watery.
Tried locating CREAM CHEESE PIE CRUST but couldn’t find it on your site. Want to make your PERFECT PEACH PIE with that crust.
HELP!!
Hi Marie, here you go.
just made this peach pie , Amazing ! Love your recipes.
Aww, that’s the best! Thank you so much for sharing that with me, Patti. I’m so glad you enjoyed my recipes!
I just made this beautiful pie and it is deliciousssss! Thank youuuuu Natasha 🙂
You’re welcome! Great to hear that you loved this recipe.
Thank you for this recipe. I had trouble with runny peach pies, but this recipe was perfect! I made it as a slab pie in 9×13 dish. Used your perfect pie crust recipe with it.
That’s perfect! I’m glad you used the homemade pie crust recipe too, so much better than store-bought!
Added to your peach pie to the peach pie recipe filling, 1/2 cup of strawberries to make a “blushing peach pie”. Like your recipes, I have made many of them.
That’s just awesome! Thank you for sharing your wonderful comment!
I used my own crust recipe but this filling was amazing! I used fresh peaches & it thickened perfectly! Another one of your recipes added to my bookmarks 🙂
Sounds perfect and great to hear that you enjoyed it. Hope you can try our crust recipe too next time. Thanks for your review, Clara!
Hi Natasha, I made this last week and it turned out great! Thank you!
I was wondering if I could freeze this and if so, how.
Hi Natasha, I haven’t tried freezing, but I imagine it would work fine. If I were to try it, I would probably use this method of freezing and thawing the entire pie from the King Arthur Flour blog 🙂
I made this with fresh sweet peaches from the farmer’s market and cut the sugar down to 1/4 cup. I also added 1/4 teaspoon cinnamon and 1/4 teaspoon ginger powder. I was a bit worried about a soggy bottom, so I did a 10 minute blind bake at 425 degrees, then added the filling and lattice and baked for another 10 min at 425 degrees before continuing as directed at 375 degrees. The pie turned out beautifully. Super delicious, very fruity, and — most importantly — not too sweet. I had someone tell me she doesn’t even like peaches and she really enjoyed the pie. Thanks for a fantastic recipe!!
Yay, that is fantastic feedback! I’m glad it turned out great, thanks for sharing your good review with us, KC.
Hi Natasha, this is my favorite summer recipe, thanks again for sharing. Do you think the hard peaches will work, I saw we had them at our store yesterday. Maybe if I slice and cook them in a sugar syrup?
Hi Nataliya, I can’t say that it will work with hard peached. If you try it, you might try adding a little more sugar if they weren’t very sweet.
Can I use your regular butter pie crust recipe for this?
Hi Jessica, we prefer it with the flaky crust, but it may work. If you experiment, I would love to know how you like that.
Can I use frozen peaches when fresh is not available?
Hi Wanda, I haven’t tried using frozen, but I think frozen peaches would work, but be sure to dab them dry with paper towels after they thaw. The pie will still be juicier with frozen versus fresh.
Hi Natasha! I absolutely love your recipes! This peach pie is next on my list. Can I use your all butter pie crust instead? Thanks!!!
Hi Isabel, I think that would work too but this is the recipe that I used for this pie.
Hi Natasha! I made the pie using your all butter pie crust and it came out great! I made it for my mom´s birthday and she absolutely loved it! Thanks for all your wonderful recipes!
Hi Isabel, so good to know that. I hope you and your family will love every recipe that you will try!
Natasha,
Help!
I’m a newbie to cooking. I attempted your pie crust recipe but FAILED miserablely. I followed your steps using a food processor but I think I used the wrong blade. The cold water didn’t mix throughout. What kind of blade do you use to mix pie crust dough properly?
Hi Andrew, I use the sharp metal blade that is the basic one every food processor comes with. I suggest you try our new all-butter crust which is our most popular crust and I feel it’s a little easier.
Hi Natasha,
I love your recipes and your goofy personality. My family loves peach mango pie (from Jollibee a Filipino fast food restaurant) then I found your peach pie and would like to try but can I make this with half peach and half mango? Do you think the nutmeg will do well with the mango in this recipe? Please let me know if any there’s any alteration if I add in mango to the recipe. Btw, my kids love your vanilla cupcakes, fudgy brownie which is perfect with vanilla ice cream, shrimp cakes with lemon aioli which is the most requested, blueberry muffins, chicken parmesan, dark chocolate cupcakes, ricotta pancakes, sour cream pancakes, soft chocolate chip cookies, lemon blueberry cake, cheesecake, chocolate cake, roasted pork tenderloin, strawberry sauce, pizza dough and white sauce. All these I made for my family and boss-they love every single recipe I made. It’s alot of work but totally worth it when I see smiles on their faces and asking me to make more. I know I tried alot of your awesome recipes and there’s alot more. I’m a working mom and really exhausted when I come home and still want to bake and or make savoury dishes for them and end up going to bed so late (early morning) then wake up few hours later to go to work. Homemade meals are so worth it than store or restaurant bought. Thanks Natasha for your wonderful recipes and all the best to you and your family from us here in Canada.
Hello Danna, thanks for sharing that with us, I haven’t tried making that version yet to advise but I think it’s worth experimenting with! If you try it, please share with us how it goes. I hope you love every recipe that you try from us!
Hi Natasha,
This pie looks amazing!
Thanks for sharing
Quick question…
Deep dish pie plate
What is the depth of the plate?
I’m gonna have to go purchase one
9” is good but how deep?
Thanks again
Hi, it should be at least 2 inches. I believe mine is about 2.4. Something like this pie pan would work great.
Do you have a recipe for pineapple pie.
Hi Miriam, we do not at this time but you can find all of our pineapple recipes HERE.
It was a very delicious pie. Will definitely be making it again. The crispy flaky dough on top was so good!
Though, my dough turned out very soft, melting in my hands. It was hard to pick it up to put in a baking dish. Probably I have to add less cream at the end. And another question, after the pie was baked and nicely brown gold on top, the bottom crust still stayed white, not sure if it was cooked?
Hi Natalie, make sure the dough is chilled before handling and dusting the dough with a little flour can help if it becomes sticky.
Thank you. I’ll be making it this weekend again. Last time the bottom crust was not really baked well, the dough looked and tasted almost like raw, it was dull white and not golden like on top. Though I added like 20 extra minutes in the oven. Do you have any ideas how to fix that? Thank you.
Hi Natalie, thank you for sharing that with us. To be honest I haven’t had that experience. Nothing was altered by chance was it? Also, I’m curious if the type of pan or oven used could be the culprit?
Can we replace butter with oil to make it vegan? thank you
Hi Desiree, there’s no butter in this recipe
That apple pie was awesome I loved it thanks I want a peach pie made the same way.
Thank you for the suggestion! Let me know if you test that out before I get a chance.
I’m so happy I found your site! I made your peach pie for my Dad and he loved it so much he brought me more peaches to make him another pie! I made a few slight changes though…I added some cinnamon and just a pinch of ginger, and YUM! Also, I used the egg on the crust, but without the added water. I’m now on a quest to make more of your recipes. Thank you!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Can we use canned peaches?
Hi Nicole, to be honest, I really haven’t tried it with canned peaches and I’m sure the proportions of liquid to peaches are probably different.
Yeah. The nutmeg ruins this recipe.
Hi Izmo, nutmeg is a common ingredient in peach pie as it is a complimentary flavor for peaches but you can leave it out if you prefer.
Vanilla & nutmeg are wonderful compliments to other fruit pies. Also, try almond flavoring for peach pies – for a subtle different flavor.
Thank you for that suggestion, Karen! Great idea!
Can I use frozen whole peaches? Your recipes look so yummy..
Hi Carolyn, I haven’t tried using frozen, but I think frozen peaches would work, but be sure to dab them dry with paper towels after they thaw. The pie will still be juicier with frozen versus fresh.
Natasha, Thank you so much for the reply…. going to give to a try…
You’re welcome Carolyn. I look forward to hearing how you like it!
Made this tonight & my family absolutely love it!!
Isn’t it amazing! Thank you for sharing that with us!
tastes so good and worked beautifully
I’m happy to hear that Jillian, thanks for sharing!
I like to know if u can use canned peaches instead ! There’s no peaches out this time of year!
Hi Vanessa I really haven’t tested it with canned peaches and I’m sure the proportions of liquid to peaches are probably different. I did a little google research and some of them pre-cook the filling to get it thick and some don’t. I’m not sure the reasoning for pre-cooking with canned peaches. The recipe for Crisco makes the most sense to me: http://www.crisco.com/Recipes/Details.aspx?recipeID=641, again, I haven’t tried making this recipe, I’ve only used fresh. I hope that’s somewhat helpful! If you test it with canned peaches, let me know how it goes 🙂
Pie was AWESOME!!!!!!!!!!
Flaky cream cheese pie crust was just the right touch. My husband loved the total pie……and he’s picky!
I’m glad to hear you both enjoy the recipe so much! Thanks for sharing your wonderful review Lawrence!
Can I freeze the completed pie prior to baking to be used later? Like a pie I would buy in the frozen section of the grocery?
Hi Leia, to be honest, I haven’t tried freezing but I imagine it would work fine. If I were to try it, I would probably use this method of freezing and thawing the entire pie from the King Arthur Flour blog 🙂
Perfect recipe!!
Thank you Dawn! I love this recipe too! Thanks for sharing!
Made the pie last night and it turned out beautiful!! My hubby said it was very good as well…
That’s great! I’m glad to hear you both enjoy the recipe! Thank you for sharing your wonderful review Barbara Ann!
Natasha,
Would I be able to make the entire filling and refridgerate it overnight? Or would it not bake properly tomorrow?
Hi Brooke, making the filling too far in advance would cause it to get too juicy as the filling sits with the sugar.
I’m looking to make the Crust recipe for Thanksgiving but my question is, have you ever made an apple pie instead of peach, and do you have a recipe for it?
Hi Katelyn, I have a recipe for apple pie and apple slab pie.
Can you substitute to Can Peaches since I cant find fresh peaches around this time of the year?
Hi Maritza, to be honest, I really haven’t tried it with canned peaches and I’m sure the proportions of liquid to peaches are probably different.
Natasha, your pie dough is the best! I almost always have it in my fridge for a quick treat for my family! I love you site and Thank You! I was born in Ivano Frankivska oblast so sending you and your beautiful family warm Ukrainian gratitude!
Hi Roma, thank you so much for your thoughtful comment! I really appreciate it! 🙂
At this moment, I’m trying to get all the smoke out of the house and shut off the smoke detector. Pie looks amazing but I didn’t follow your directions when you said not to over fill. I also brushed the edges of the crust which I think made it soften up and fall ALL over the oven. Oh dear, things were going so well. I still have hope that even without the edging, it will taste good. Maybe when the fire truck shows up, I’ll give them some pie😉
Dian, that was quiet a story, you made me laugh (with you, not at you 😉. I hope you still love the pie.
This pie is in the oven now and looks delicious! The directions were easy to follow! I am cooking today but want to let it sit and bring it to a party tomorrow. How should I store it? On the counter or in the fridge? Thank you!
Thank you for such a nice review on the recipe. You can store it on the counter.
Easy to follow the recipe and fun to make!!
Thank you, I’m glad you liked it 😄.
Booyah! I’ve never made pie before (other than pudding pie using a pre-made crust). I’ve really cultivated a love of baking in the last year though and have been feeling braver. I told my husband I’d bake hon whatever dessert he wanted for his birthday and he asked for peach pie. So I took to Pinterest.
It was delicious! He kept going back for “just a little bit more.” Thank you for making my first stab at pie crust a success! And I’m so going to need to follow you on Pinterest now!
Awww that’s awesome! Best review of the night 🙂 Thanks Jana!
would it be fine to leave the skin on the peaches?
Alina, I would not recommend leaving the skin on. Your pie will have the best consistency when skin is removed.
Do you think I could make everything a week ahead and freeze? I have ripe peaches but no one to help me eat the pie till next week.
Hi Robin, I haven’t tried freezing but I imagine it would work fine. If I were to try it, I would probably use this method of freezing and thawing the entire pie from the King Arthur Flour blog 🙂
Thanks for the reply! I ended up making the pie last night I added 1 1/2 cups of blackberrys and 6 cups of peaches. It came out with a lot of extra liquid but still tasted great!!
Hi Natasha! I made this pie as a request from my husband for his birthday. He doesn’t know that peaches aren’t in season, so I used frozen. It turned out very good. Thanks for the recipe!
You are welcome, I’m glad it turned out great 😀.
Going to attempt this tonight with my young daughter (4). For ease of assembly and to keep her interest without spending an abundance of time I was going to use premise crust and canned peaches. I read to reduce flour to 1/3 cup and lessen sugar. Any other advice that would help? we would appreciate it
Hi Jennifer, did you mean pre-made crust? I’m assuming that was an auto correct :). I haven’t tried to reduce the flour – I’m not sure it would thicken as well if you cut down on the flour and if you are cutting the sugar, be sure that your peaches are very sweet. We don’t like overly sweet desserts so this pie isn’t overly sweet as it is. I can’t think of anything else for using pre-made crust. Let me know how it goes! 🙂 Oh and keep in mind this is a deep dish pie so if it’s a pre shaped pre-made crust, this may be too much filling for a smaller pie pan. It might be best to get the crust that you roll out and mold to a deep dish pie pan.
Can i replace it to canned peach sliced instead of fresh peach?
I think that would work, but I do think fresh peaches might hold their form a little better.
Just made this tonight. The crust Is amazing! But the filling Came out a little Bland. Any Suggestions on how to remedy this? Thanks!
Were your peaches ripe when you used them? You might try adding a little more sugar if they weren’t very sweet, or lemon juice if they were bland, or more cinnamon for extra flavor.
Looks great! Will have to try it.
If you cut the peaches down to 5 cups, how do you adjust the rest of the ingredients? If you leave them as they are won’t out be too runny?
My best guess would be 5 cups of peaches is to use 1/3 cup of flour and cut down the sugar slightly unless your peaches or tart.
I just made this and it came out awesome! Thank you so much for the recipe. I’ll definitely be making this for many years.
Sarah, thank you for the great review and you are welcome :).
This was such an amazing recipe to tackle, especially with peaches just picked yesterday. I’ve never done a lattice crust or a peach pie. Thanks for sharing with all the pictures. I just took it out of the oven and can’t wait to taste it with my family tonight
I can only imagine how amazing your house smells right now! 🙂 Yum!!
Perfect, perfect, perfect! We cut into it after an hour of cooling and that was the perfect time because it was kind of set, kind of gooey and perfectly warm to make the ice cream melt.
That sounds crazy good with ice cream…. Yum! I’m so happy you enjoyed it 🙂
I must say at first I was a little afraid to make this pie but it was super simple! And it came out exactly like the picture! I will definitely be making this again!
I’m so glad you enjoyed it! I’d love to see your pie! Did you post a picture somewhere online maybe? 🙂
I sure did! Hope this works! https://m.facebook.com/photo.php?fbid=10204316069807750&id=1409288114&set=a.3300236390622.157397.1409288114&source=48&ref=bookmark
Thanks so much for leaving the link, except I am not able to see anything when I click on it. Oh well, I can just imagine how beautiful it was 🙂
Can you use frozen peaches?
I haven’t tried using frozen, but I think frozen peaches would work, but be sure to dab them dry with paper towels after they thaw. The pie will still be juicier with frozen versus fresh.
Mine is in the oven right now. I noticed the Ingredients called for 2 Tbsp of lemon juice and the Directions say 1 Tbsp.
Thank you so much for pointing that out! I think on my second round, I changed it to 1 Tbsp and forgot to change it in the list. It won’t hurt to put 2 Tbsp, but I updated it to say 1 Tbsp. Thanks again!
If I change the peaches to apples would it work or no?
Try this apple pie recipe. Sooo good! https://natashaskitchen.com/2011/03/09/cinnamon-apple-pie-recipe/
Natasha,
This looks so yummy! You have me hooked on anything pie which is funny because I never thought twice about it. I think the peach gallete in an earlier post got me hooked. 🙂
I have a sweet tooth for pies as well :).
What a gorgeous pie! I’ve always been intimidated to make pie…thought it was super complicated/difficult. I will definitely be coming back here to follow your recipe soon!
Thank you! I hope you LOVE it as much as we all did! 🙂
I made this today and also used your pie pastry recipe.. And it was good 🙂 me and husband both enjoyed it
Yes!!! I’m so glad you both enjoyed it. I wish I had some leftover now 🙂
When do you apply egg wash? after the pie comes out of the oven or before you put it in the oven ?
I’m so glad you asked. I can’t believe I missed that step. :-O!! I added it now; see step #5 and added a picture. Thanks a gazillion!
How would you recommend making this with canned peaches? I just have a few at home right now.
I really haven’t tried it with canned peaches and I’m sure the proportions of liquid to peaches are probably different. I did a little google research and some of them pre-cook the filling to get it thick and some don’t. I’m not sure the reasoning for pre-cooking with canned peaches. The recipe for Crisco makes the most sense to me: http://www.crisco.com/Recipes/Details.aspx?recipeID=641, again, I haven’t tried making this recipe, I’ve only used fresh. I hope that’s somehwat helpful! 🙂
Thank you for your feedback, i will be making this soon
It is really easy and nice recipe. I’ve made it today. The pie was delicious, everyone loved it. Thanks!!!
Now I want more!! I’m so glad you all enjoyed it. 🙂 thanks for a great review 😉
Yummy I love pie
That makes two of us :).
This looks like the exact thing I want to eat right now.
I took it over to my parent’s house and we hardly could wait for it to cool down before eating it.