Peach Pie whole ripe peaches



  • Prep Time: 5 min

  • Cook Time: 1 hour

  • Yield: One 9-inch pie



  • Pre-made pie crust (or homemade buttermilk pie crust – recipe follows)

  • 1 (27.35 oz) can of POLAR Peach Pie Filling


  1. Preheat oven to 400 degrees F

  2. Prepare pie crust as package directs

  3. Roll out pie crust onto pie plate

  4. Fill with peach pie filling  
    If making a one pie crust – fold edges under to make a thicker edge crustIf making a two crust pie – remember to seal edges by pressing with a fork or pinching the dough together with fingers. Also, remember to cut slits for vents. With two crust pies, brush with egg wash to create a more golden-brown color when baked

  5. Bake for 20 min then lower oven temp to 350 degrees F and bake for an additional 30-40 min or until crust is golden brown. Check every 20 min or so and if the edges seem to be browning too quickly – cover edge with foil and continue baking as directed.

Ingredients (Buttermilk Pie Crust)

  • Buttermilk Pie Crust

  • 2 ½ cups flour

  • 2 tbsp sugar

  • 1 tsp kosher salt

  • 1 cup chilled butter, diced

  • ¼ cup plus 2 tbsp buttermilk


1.Combine flour, sugar, and salt in large bowl.

2.Add cold butter pieces and cut into dry mix with pastry blender or two knives until mixture resembles coarse crumbs.

3.Add buttermilk a little at a time and stir with fork until moist clumps form.

4.Use hands to press together to form dough – easy handling will insure soft flaky crusts!

5.Chill dough in frig if dough seems to be getting too sticky

6.Roll out dough in lightly floured surface – remember to turn dough after each roll to insure the dough doesn’t stick to the countertop. Roll out dough to be a couple inches larger than your pie plate so that you can fold edges for a thicker crust