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Golden Peach Pie

 Golden Peach Pie
Fourteen years ago, I entered this beautiful lattice-top pie in the Park County Fair in Livingston. It won a first-place blue ribbon plus a purple ribbon for "Best All Around"! My large family—and many friends agree with the judges that it's very delicious.
6-8 ServingsPrep: 15 min. Bake: 50 min. + cooling


  • Pastry for double-crust pie (9 inches)
  • 5 cups sliced peeled fresh peaches (about 5 medium)
  • 2 teaspoons lemon juice
  • 1/2 teaspoon grated orange peel
  • 1/8 teaspoon McCormick® Pure Almond Extract
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 2 tablespoons butter
  • Milk


  • Line a 9-in. pie plate with bottom pastry; trim even with edge of
  • plate. Set aside. In a large bowl, combine the peaches, lemon juice,
  • orange peel and extract. Combine the sugar, cornstarch, nutmeg and
  • salt. Add to peach mixture; toss gently to coat. Pour into crust;
  • dot with butter.
  • Roll out remaining pastry to fit top of pie; make decorative cutouts
  • in pastry. Set cutouts aside. Place top crust over filling. Trim,
  • seal and flute edges. Brush pastry and cutouts with milk; place
  • cutouts on top of pie. Cover the edges loosely with foil.
  • Bake at 400° for 40 minutes. Remove foil; bake 10-15 minutes
  • longer or until crust is golden brown and filling is bubbly. Cool on

2 of 2

Golden Peach Pie (continued)

Directions (continued)

  • a wire rack. Store in the refrigerator. Yield: 8 servings.
Nutritional Facts: 1 piece equals 425 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 267 mg sodium, 67 g carbohydrate, 2 g fiber, 3 g protein.