Aunt Sue’s Peach Pie Recipe

You can’t go wrong with Peach Pie, but it is always better to use fresh peaches from Michigan – you can’t beat the taste! So put away the canned peaches and head to the Barn Owl for some sweet Red Haven peaches. One slice of a Haven is heaven!

Aunt Sue’s Peach Pie


1/2 cup of sugar
1/4 cup packed brown sugar,
4 1/2 cups sliced and peeled peaches (preferably Red Haven)
dough for double crust
3 tablespoon cornstarch
1/2 tsp cinnamon
dash of salt
2 teaspoon lemon juice
1 tablespoon of butter


Combine the sugars and peaches in a large bowl. Gently toss, cover and let sit for one hour. Using a lightly floured surface, roll one half of dough to an 1/8-in thick circle; transfer to a 9″ pie pan. Refrigerate.

Pre-heat oven to 400. Drain peaches, reserving liquids. In a small saucepan, mix together cornstarch, cinnamon, salt then slowly add the reserved liquids. Bring to a boil and continue to cook for another two minutes. Remove from the heat and add butter and lemon juice.Gently fold in peaches and place into a crusted pie pan.

Now for the top crust you can do a lattice crust (1-1/2-in strips) or do an upper crust to cover the peaches. Either way be sure to seal the top crust with the bottom and flute the edges. Helpful hints: prior to baking, lightly coat the both bottom and top crust with beaten egg whites and the sprinkle with cinnamon sugar.

Cover edges loosely with foil and bake 40 minutes remove foil and bake an additional 10-15 minutes until it is bubbly and the crust is a golden brown. Cool on a wire rack and enjoy!

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