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Peach Pie

Author Angie Holden

What You Will Need

  • Peach pie filling
  • Refrigerated pie crusts


  • Add one crust to a greased pie dish then just pour in one quart of your peach pie filling.
  • Top with remaining crust and wrap any excess top crust around the bottom crust.
  • Press the two crusts together, pinch every inch or so and cut vents in the top.
  • Bake at 425 degrees F for 40 minutes.


After first 20 minute wrap outer crust edges with aluminum foil to prevent over-baking.