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Favorite Peach Pie

 Favorite Peach Pie
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
6-8 ServingsPrep: 20 min. Bake: 40 min.


  • 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 McCormick® Pure Almond Extract


  • 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.