Jayne's Peach-Pear Pie Recipe
Jayne's Peach-Pear Pie Recipe photo by Taste of Home

Jayne's Peach-Pear Pie Recipe

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This pie is my own creation and always draws compliments whenever I make it. I like to serve it cold with vanilla ice cream. I've been collecting recipes since I was a teen and enjoy changing them to suit my family's tastes.
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 6-8 servings


  • 2-1/2 cups sliced peeled fresh peaches
  • 2-1/2 cups sliced peeled fresh pears
  • 1 tablespoon lemon juice
  • 1/3 cup packed brown sugar
  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 unbaked pastry shell (9 inches)
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 3 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup cold butter
  • 1/3 cup chopped walnuts

Nutritional Facts

1 piece: 399 calories, 16g fat (7g saturated fat), 20mg cholesterol, 164mg sodium, 63g carbohydrate (37g sugars, 3g fiber), 4g protein


  1. In a bowl, sprinkle the peaches and pears with lemon juice. Combine the sugars, cornstarch, cinnamon and allspice. Add to fruit, toss gently to coat. Pour into pastry shell.
  2. For topping, combine the flour, sugars, cinnamon and nutmeg in a small bowl; cut in butter until mixture is crumbly. Stir in walnuts. Sprinkle over filling. Cover edges loosely with foil. Bake at 375° for 1 hour or until bubbly. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Jayne's Peach-Pear Pie in Country Extra July 1997, p51

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Reviewed Oct. 16, 2014

"Turned out good, a little juicy, but I think I cut into it too fast, ;) I switched it to a double crust instead of crumb topping as well. Very good."

Reviewed Oct. 5, 2011

"very good loved it!!!!!"

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