Our recipe for this rosy-colored, blushing peach pie dates back to at least 1968, where it was used in ads for Betty Crocker Pie Crust Mix. From our Betty Crocker Found Recipes cookbook, we’ve brought back this blast from our past not only because it’s insanely pretty, but it also bursts with incredible peach and cinnamon goodness.
What’s the secret ingredient that gives this peach pie its signature color and flavor? It’s red cinnamon candies. As they melt in the oven, they lend both their color and flavor to the homemade peach filling, for eye-catching and taste-tempting results.
This is the dessert to make when peaches are at their height of their season. Or you can use frozen peach slices if peaches aren’t in season or if you want to skip the peeling and slicing step, to get your pie in the oven even faster.
This blushing peach pie features a homemade, flaky scratch pastry - check our guide on how to make pie crust, so even if you’re new to pie-baking, this pie will turn out picture perfect. Serve slices with homemade whipped cream or ice cream, for the ultimate dessert experience.
Heat oven to 425°F.
In medium bowl, mix 2 cups plus 2 tablespoons flour and salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.
Gather pastry into a ball. Divide dough in half and flatten into 2 rounds on lightly floured surface. Using floured rolling pin, roll one round on lightly floured surface (or pastry board with floured pastry cloth) into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate. Unfold or unroll pastry and ease into plate or pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Cover remaining pastry round; set aside.
In large bowl, mix all remaining ingredients except butter. Spoon into pastry-lined pie plate. Dot with butter.
Roll out second pastry round. Fold into fourths and place over filling, or roll loosely around rolling pin and place over filling. Unfold or unroll pastry over filling. Cut slits in pastry so steam can escape. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold edge of top crust under bottom crust, forming a stand-up rim of pastry that is even thickness on edge of pie plate, pressing on rim to seal; flute edges. Cover edge with 2- to 3-inch strips of foil to prevent excess browning.
Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Remove foil during last 15 minutes of baking. Cool on cooling rack at least 2 hours.
For the ultimate dessert, serve slices of this pie with sweetened whipped cream or vanilla ice cream.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 21g | 32% |
| Saturated Fat | 6g | 31% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 4&½g | % Value Not Available |
| Polyunsaturated Fat | 9g | % Value Not Available |
| Omega-3 | 1g | % Value Not Available |
| Cholesterol | 10mg | 3% |
| Sodium | 320mg | 13% |
| Total Carbohydrate | 58g | 19% |
| Dietary Fiber | 3g | 11% |
| Soluble Fiber | 1g | % Value Not Available |
| Insoluble Fiber | 1g | % Value Not Available |
| Sugars | 26g | % Value Not Available |
| Protein | 5g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 0% |
| Iron | Value Not Available | 10% |
| Potassium | 260mg | 7% |
| Vitamin A | Value Not Available | 10% |
| Vitamin C | Value Not Available | 6% |
| Vitamin E | Value Not Available | 25% |
| Thiamin | Value Not Available | 20% |
| Riboflavin | Value Not Available | 15% |
| Niacin | Value Not Available | 15% |
| Vitamin B6 | Value Not Available | 2% |
| Folic Acid | Value Not Available | 15% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 4% |
| Phosphorus | Value Not Available | 6% |
| Magnesium | Value Not Available | 4% |
| Zinc | Value Not Available | 4% |
| Manganese | Value Not Available | 15% |
| Selenium | Value Not Available | 20% |
| Copper | Value Not Available | 6% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
