Fresh Peach Pie Recipe with cinnamon sugar crust


  • prep 
  • cook 
  • total 
  • yield 12


  • 2 nine inch pie crusts
  • 1 egg beaten
  • 4 1/2- 5 cups sliced peaches
  • 1 tablespoons lemon juice
  • 1/2 cup flour
  • 1 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1-2 Tablespoons butter
  • Sprinkle of Cinnamon sugar


  1. Preheat oven to 450 degrees F
  2. Peel and slice peaches. Rinse in mixture of lemon juice and water.
  3. In a separate bowl combine the flour, sugar, cinnamon, nutmeg and salt. Gently add the peaches and stir gently until it is well mixed and the peaches are coated. 
  4. Line a pie tin with the bottom pie crust. Beat 1 egg and lightly brush the crust.
  5. Fill the pie crust with the peach mixture. Pat with the butter. 
  6. Gently add the top pie crust. Make sure to flute or crimp the edges of the top and bottom pie crusts together to prevent separation during baking. Cut vent slices in top crust.  
  7. Again lightly brush the top of the pie crust with the beaten egg mixture. 
  8. Lightly sprinkle with Cinnamon Sugar.  
  9. Bake in a preheated oven at 450 degrees F for 10 minutes.
  10. Reduce the temperature to 350 degrees F for an extra 30-35 minutes. Cool before eating.

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