Print Options

Back to Fresh and Creamy Peach Pie >

Include these items:

Taste of Home Logo

Fresh and Creamy Peach Pie

 Fresh and Creamy Peach Pie
"This pie always receives rave reviews and is especially good when peaches are in season," says Mary Ann Bostic of Sinks Grove, West Virginia.
6-8 ServingsPrep: 15 min. Bake: 50 min.


  • Pastry for double-crust pie (9 inches)
  • 3/4 cup plus 1 tablespoon sugar, divided
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons heavy whipping cream, divided
  • 1 tablespoon lemon juice
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 7 cups sliced peeled peaches (about 7 medium)


  • Line a 9-in. pie plate with bottom pastry; trim even with edge of
  • plate. Set aside. In a bowl, combine 3/4 cup sugar, cornstarch,
  • nutmeg, ginger and cinnamon; stir in 3 tablespoons cream, lemon
  • juice and extract. Add the peaches; toss gently. Pour into the
  • crust.
  • Roll out remaining pastry to fit top of pie; make decorative cutouts
  • in pastry. Place top crust over filling; trim, seal and flute edges.
  • Brush pastry and cutouts with remaining cream. Place cutouts on top
  • of pie; sprinkle with remaining sugar.
  • Cover edges loosely with foil. Bake at 400° for 40 minutes.
  • Remove foil; bake 8-12 minutes longer or until crust is golden brown
  • and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.

2 of 2

Fresh and Creamy Peach Pie (continued)

Directions (continued)

  • Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 slice) equals 423 calories, 17 g fat (8 g saturated fat), 20 mg cholesterol, 203 mg sodium, 66 g carbohydrate, 3 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.