Peach Pie Recipe

Peach Pie RecipePhoto by: Taste of Home Peach Pie Recipe Rating 5

"I acquired this delicious recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard," writes June Mueller from Sioux City, Iowa. "It's been a family favorite since then and always brings back memories of both summer and those happy early years. We like it with a scoop of vanilla ice cream and cup of tea."

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Peach Pie Recipe
  • Prep: 35 min. + standing Bake: 50 min. + cooling
  • Yield: 6-8 Servings
35 50 85

Ingredients

  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 4-1/2 cups sliced peeled peaches
  • Pastry for double-crust pie (9 inches)
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 teaspoons lemon juice
  • 1 tablespoon butter

Directions

  • In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.
  • In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
  • Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 380 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 254 mg sodium, 59 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Peach Pie in Country Woman July/August 2005, p42

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Reviews for Peach Pie (5)

Peach Pie Recipe

Peach Pie

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Reviewed on Aug. 22, 2011 by carolynstowers

We loved this pie. I used fresh peaches just picked off the trees. I was out of corn starch and I used tapioca to thicken. I did find that the recipe was not enough peaches to fill my dish but i just added 2 more cups of peaches and a little more sugar to keep the recipe correct. I was in a rush so I used the refrigerated Pillsbury pie crust that I had never tried before I liked it better then my homemade crust. This pie took approx. 20 mins to put together. ANOTHER GREAT RECIPE FROM A GOOD COOK. THANK YOU JUNE


Reviewed on May. 24, 2011 by yankeesfan247

This pie was really delicious. I had to use white peaches and it came out amazing!


Reviewed on Aug. 29, 2010 by terriharri

wonderful It was gone before I could even get a taste!


Reviewed on Aug. 11, 2010 by palmki

I used 3/4 c. brown sugar w/no white sugar, 2 tbsp quick cooking tapioca instead of cornstarch. I mixed all ingrediants together, did not cook, just put in pie crust. Brushed the top of the pie with milk and dusted with white sugar. It is a very good basic pie.


Reviewed on Aug. 01, 2010 by spiceygas

Good recipe, but it needs a whole lot more peaches. I made it with five cups and the pie looked only 3/4 full.

If I make this again then I'll increase it to at least 6, but probably 7 cups. (You can always leave some out)

 
 
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