Apple Peach Pie

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 03/1/22
Piece of apple pie with vanilla ice cream
HHLtDave5 / Getty Images
Prep: 25 mins
Cook: 55 mins
Total: 80 mins
Servings: 8 servings
Yield: 1 pie
Nutrition Facts (per serving)
513 Calories
18g Fat
84g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 513
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 31%
Cholesterol 4mg 1%
Sodium 287mg 12%
Total Carbohydrate 84g 30%
Dietary Fiber 6g 21%
Total Sugars 45g
Protein 5g
Vitamin C 5mg 24%
Calcium 24mg 2%
Iron 3mg 14%
Potassium 321mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Apple Peach Pie is a fabulous combination of flavors and textures. The juice produced during baking is like a wild sweet nectar. This recipe is a variation on the first place winner in "Pie On The Square", a local baking contest I judged a few years ago. Use refrigerator pie crust for best results. But you could also use a purchased refrigerated crust, or make my Hot Water Pastry.

When you purchase peaches for baking, make sure that they are firm, but yield slightly to pressure from your fingers. You don't want to use peaches that are overripe, because they will dissolve in this pie. Granny Smith apples are available year-round, and are usually the perfect ripeness to use in baking.

The last time I made this I used white peaches, which make the fruits blend together. Then, when someone takes a bite, they get a sweet surprise.

Ingredients

  • 2 (9-inch) store-bought or homemade pie crusts

  • 1 cup granulated sugar

  • 2 tablespoons tapioca

  • 1/2 teaspoon ground cinnamon

  • 5 medium Granny Smith apples, peeled, sliced

  • 1 medium peach, peeled, sliced

  • 1/2 cup crushed cornflakes

  • 2 tablespoons dry lemon Jell-O

  • 2 tablespoons unsalted butter

  • 1 tablespoon sanding sugar

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 400 F. Line 9-inch pie pan with 1 crust of refrigerated pie crust.

  3. In a large bowl, combine the sugar, tapioca, cinnamon, and apple and peach slices, and mix gently to coat the fruit.

  4. Sprinkle cornflakes in the bottom of the pie crust, and fill with apple-peach mixture.

  5. Sprinkle the fruit with the dry lemon Jell-O and dot with small pieces of the butter.

  6. Add the top crust and flute.

  7. Cut decorative slits in top crust, then sprinkle with large sanding sugar.

  8. Bake in preheated oven for 10 minutes, then lower the oven temperature to 350 F and bake for another 45 to 50 minutes, until juices are bubbling and crust is deep golden brown.

  9. Let the pie cool on a wire rack for at least 1 hour before serving.

  10. Serve and enjoy!

Recipe Variation

  • Instead of a fresh peach, use 1/2 cup frozen solid-pack peaches.