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Peach Pie

Recipe by Anna Smith, Columbus, Ohio
First place, Baked Pies (Peach), 2017

Baking temperature: 375 degrees
Baking time: 45 minutes
Yield: 9-inch pie



  • 4 c peaches, peeled and sliced
  • 1 c sugar
  • ¼ t nutmeg
  • ¼ c minute tapioca


  • 2 c all-purpose flour
  • ½ t salt
  • ½ c canola oil
  • ¼ c milk



  • Combine peaches, sugar, tapioca and nutmeg into a large bowl
  • Make pie crust
  • Fill unbaked pie shell with peach mixture
  • Dot with butter
  • Cover with top crust


  • Combine flour and salt in small bowl, stir
  • Measure canola oil and milk in same measuring cup, but do not stir
  • Pour oil and milk into flour all at once
  • Stir mixture with a fork until it forms a ball and cleans the side of the bowl
  • Split into 2 round balls
  • Flatten 1 ball slightly on wax paper, top with another sheet of wax paper
  • Roll out crust between wax paper into desired shape
  • Remove top piece of wax paper
  • Flip crust into pie crust, fit into pie plate
  • Remove 2nd sheet of wax paper
  • Repeat steps for the 2nd round ball for top crust after adding filling
  • Bake in 375 degree oven 45 minutes to 1 hour until middle is bubbly and crust is light brown
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