Favorite Peach Pie Recipe

5 1
Favorite Peach Pie Recipe
Favorite Peach Pie Recipe photo by Taste of Home
Publisher Photo

Favorite Peach Pie Recipe

Be the first to add a review
5 1
Publisher Photo
Brighten up a dark winter day with this sunshiny peach pie! The mouthwatering dessert from Margaret Hanson-Maddox of Montpelier, Indiana is yummy with a dollop of whipped cream. "This was one of my father's favorites."—Margaret Riley, Tallahassee, Florida
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • Pastry for double-crust pie (9 inches)
  • 2 cans (15 ounces each) sliced peaches
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon lemon juice
  • 1/4 teaspoon grated orange peel
  • Dash salt
  • 2 tablespoons butter
  • 1/8 teaspoon almond extract

Directions

Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Drain peaches, reserving 1/3 cup juice. In a saucepan, combine the sugar, flour, lemon juice, orange peel, salt and reserved juice until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the butter and almond extract; stir until butter is melted. Stir in peaches. Cool slightly. Transfer to crust. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
Cover edges loosely with foil. Bake at 400° for 25 minutes. Remove foil and bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Golden Peach Pie in Country Woman January/February 2004, p40

  • Pastry for double-crust pie (9 inches)
  • 2 cans (15 ounces each) sliced peaches
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon lemon juice
  • 1/4 teaspoon grated orange peel
  • Dash salt
  • 2 tablespoons butter
  • 1/8 teaspoon almond extract
  1. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Drain peaches, reserving 1/3 cup juice. In a saucepan, combine the sugar, flour, lemon juice, orange peel, salt and reserved juice until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Add the butter and almond extract; stir until butter is melted. Stir in peaches. Cool slightly. Transfer to crust. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
  3. Cover edges loosely with foil. Bake at 400° for 25 minutes. Remove foil and bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Golden Peach Pie in Country Woman January/February 2004, p40

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFavorite Peach Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review