Palisade Peach Pie

by Buck on July 13, 2011

July is getting close to peach time in Colorado and many peach growing areas across the country. The Palisade peaches in Colorado rival those from other areas for taste and color. Most folks think of Georgia and New Jersey as the peach states. The Colorado peaches are so good that they don’t get out of the West.

Peach pie made with Colorado peaches is simply great. This recipe will produce an excellent pie even if Georgia or Jersey peaches are used. 🙂

Peach Pie


7 cups peeled and sliced peaches
2/3 cup plus 1 tablespoon sugar
¼ cup tapioca
3 tablespoons flour
1 tablespoon lemon juice
Pastry dough for 2 crust 9” pie


:Preheat oven to 375’
Roll out ½ pastry dough and place in 9” pie pan
Mix peaches, tapioca, flour, lemon juice and 2/3 cup sugar in a large bowl
Pour into the pastry lined pie pan
Roll out the remaining dough and place over filling
Seal and trim the edges
Cut 6 slits in the top
Sprinkle with 1 tablespoon sugar
Cover with foil and bake for 25 minutes
Remove foil and bake for additional 35 minutes until golden brown
Place on a rack to cool before serving

A small dip of Breyer’s vanilla ice cream is a useful addition to a slice of peach pie

{ 2 comments… read them below or add one }

Doss July 25, 2011 at 10:03 pm

What kind of tapioca are you using? Tapioca pearls or instant Tapioca? Can you use a substitute for it?

Buck July 30, 2011 at 8:19 pm

I use a quick cook tapioca. I generally avoid arrowroot as a thickener since it sometimes produces a slimey finished product especially if milk is involved. Even if milk isn’t involved I aoid it. Corn Starch is Ok if tapioca is not at hand

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