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"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."
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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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)
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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