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Bride's Peach Pie

 Bride's Peach Pie
Since my daughter, Beth, and her husband, Gary, do not care for cake, they opted for a "wedding pie" on their special day. Family and friends made 75 pies, many of which were set on a tiered holder to resemble a tall wedding cake. This is Beth's favorite.
6-8 ServingsPrep: 20 min. Bake: 1 hour


  • Pastry for a double-crust pie (9 inches)
  • 5 cups sliced peeled peaches
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 2 tablespoons butter, cubed


  • Line a 9-in. pie plate with bottom crust; trim pastry even with edge
  • and set aside. In a bowl, toss peaches with lemon juice. Combine the
  • sugar, flour, nutmeg and salt; add to peaches and toss. Sprinkle
  • with almond extract; toss gently.
  • Transfer to prepared crust; dot with butter. Roll out remaining
  • pastry to fit top of pie; place over filling. Cut slits in pastry.
  • Trim, seal and flute edges. Cover edge loosely with foil.
  • Bake at 425° for 15 minutes. Reduce heat to 350°; remove foil
  • and bake for 45-50 minutes longer or until crust is golden brown and
  • filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 398 calories,

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Bride's Peach Pie (continued)

Nutritional Facts: 17 g fat (8 g saturated fat), 18 mg cholesterol, 269 mg sodium, 59 g carbohydrate, 2 g fiber, 3 g protein.