Peach Pie

Recipe by Julie Smith, Marketing Manager

It is peach season in Napa Valley and my mom’s tree is just loaded. I have been busy canning, making jam, pies and pie filling for cobbler. The peaches are plentiful but a little on the tart side. So far I have canned 21 quarts of peaches; even my husband and kids have been busy pealing! Here is a picture from last weekend.

If you want to get in on the peach action try making this easy peach pie. You don’t even have to make your own pie crust, just buy one from the store. Be sure to following the directions on the package, it takes a much hotter oven to bake the store bought crusts.

Photo credit Julie Smith, August 2014 Peaches

Photo credit Julie Smith, August 2014 Peaches


  • 1 (15 ounce) package pastry for a 9 inch double crust pie

  • 5 cups freshly sliced and peeled yellow peaches (8 to 10 large peaches)

  • 1 tablespoons lemon juice or 1 tsp fruit fresh

  • 1/4 cup all-purpose flour

  • 2/3 cup white sugar (use more or less depending on sweetness of peaches)

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 2 tablespoons butter

  • 1 glass of ice water for sealing edges
  1. Preheat the oven to 450 degrees F (see pie crust package for temperature).
  2. Line the bottom and sides of a 9 inch pie pan with one of the pie crusts. It may be necessary to use your rolling pin and just give the store bought crust a roll or two to flatten completely.
  3. Place the sliced peaches in a large bowl, and sprinkle with lemon juice or fruit fresh. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon and salt. Pour over the peaches, and mix gently. Pour peach mixture into the pie crust, and dot with butter. Brush bottom crust edge with ice water, cover with the top pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork. Brush iced water over the top of crust and sprinkle with sugar. Cut several slits in the top crust to vent steam.
  4. Bake for 40 to 50 minutes in the preheated oven, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot, serve with vanilla ice cream.

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