Open Faced Peach Pie Recipe

Open Faced Peach Pie Recipe
from the kitchen of: Michelle Hagewood; Some recipes, like this delicious pie, are so good they are passed down for generations. This peach pie tastes amazing when served warm with vanilla ice cream.
Cuisine: American
Recipe type: Dessert
  • ½ c butter softened
  • 1 c sugar
  • 1 tbs cornstarch
  • 1 egg beaten
  • 1 tbs vanilla extract
  • 6 to 8 large ripe peaches peeled and cut into thin slices
  • 1 unbaked* pie shell
  • ½ c flour
  • ¼ c brown sugar
  • ¼ c cold butter
  1. *Try the Foolproof Piecrust recipe.
  2. Preheat oven to 350°F. Cream butter with sugar and cornstarch. Add egg and vanilla. Place peaches in unbaked pie shell. Pour the sugar and cornstarch mixture over the peaches. Sprinkle brown sugar crumble lightly over pie. Cover edges of piecrust with a tinfoil ring. Bake for 45 to 50 minutes, removing ring toward the end of baking time to allow crust edges to brown.
  4. In a small bowl, combine flour and sugar. Cut in the cold butter with a pastry blender or by hand until the mixture resembles coarse crumbs.


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