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Peach Pie Recipe

Peach Pie Recipe

"I acquired this delicious recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard," writes June Mueller from Sioux City, Iowa. "It's been a family favorite since then and always brings back memories of both summer and those happy early years. We like it with a scoop of vanilla ice cream and cup of tea."
TOTAL TIME: Prep: 35 min. + standing Bake: 50 min. + cooling YIELD:6-8 servings


  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 4-1/2 cups sliced peeled peaches
  • Pastry for double-crust pie (9 inches)
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 teaspoons lemon juice
  • 1 tablespoon butter


  • 1. In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.
  • 2. In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
  • 3. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack. Yield: 6-8 servings.

Nutritional Facts

1 piece: 380 calories, 16g fat (7g saturated fat), 14mg cholesterol, 254mg sodium, 59g carbohydrate (29g sugars, 2g fiber), 3g protein

Reviews for Peach Pie

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Reviewed Jan. 26, 2016

"Loved it!!! Making this for the 2nd time now. Made it with thawed out frozen peaches. Added the sugar to the peaches as it was thawing out stirring it a few times. It was perfect. This recipe is a keeper. Thank you!!!"

Reviewed Sep. 12, 2015

"Took this to a picnic today and it got rave reviews. Was gobbled up in no time!"

Reviewed Sep. 12, 2015

"Divine. This recipe is everything you want a peach pie to be. Delicate yet sweet peach flavors come through. The touch of nutmeg is a nice flavor. My go to recipe for peach pie now. Excellent!"

Reviewed Sep. 11, 2015

"This was one of the best peach pies I've ever eaten! I don't like nutmeg and cinnamon together, so I omitted the nutmeg and added a little extra cinnamon. Delicious!"

Reviewed Aug. 16, 2015

"I usually don't make pies but i had bought peaches and didn't want them to go bad before we could eat them all. So i decided to tryl your recipe. This is probably one of the best pies ive made ! Thank you for sharing this recipe. I will be sure to keep it with all of my favorite ones."

Reviewed Aug. 11, 2015

"This was an absolutely delicious pie. I'm not a big baker, but will be making this pie more often!"

Reviewed Jun. 26, 2015

"This is the best peach pie! The filling was thick enough to hold the pie together and very flavorful! Everyone loved it!"

Reviewed Jan. 26, 2015

"Excellent recipe! Pie filling was nice and thick, not runny at all when it came time for sllicing the cooled pie. I think it made a difference cooking the syrup ingredients then pouring over the fruit prior to baking as it was much thicker than when recipes call for just sprinkling the sugar / cornstarch mixture over peaches before baking. I'm going to try using this syrup recipe with some tweaks using apples and maybe cherries as well. Highly recommend."

Reviewed Oct. 13, 2014

"To make this extra blow-their-minds special: save a little of the thickened syrup and it brush it on the lattice top before baking. It becomes candy-like and gives the pie that restaurant-worthy appearance as well as flavor.

And, someone asked about adapting this recipe to apple pie - a big Yes!"

Reviewed Sep. 7, 2014

"Very good recipe, I also used pie dust-a small and equal amount of flour and sugar on the bottom to keep it crisp."

Reviewed Sep. 5, 2014

"I made this today. Enjoyed by all!"

Reviewed Sep. 4, 2014

"Hands down the best peach pie recipe so far!!

Finally! I've tried every recipe out there. Brilliant to cook the
Juice to thicken, so it's not all runny and makes the crust soggy.
Going to use same method on apple pies! Thank you"

Reviewed Sep. 2, 2014

"Amazing!! Does anyone know if you can use this recipe for Apple pie?"

Reviewed Aug. 21, 2014

"I thought this recipe was fantastic. At first I thought the lemon juice made it a little tart, but once you put a dollop of ice cream on top, oh my!"

Reviewed Aug. 18, 2014

"Made this last night. It came out great! I've made peach pie often and this one is a very good ans easy. Slipping the peach skins reminded me of canning with my mom!"

Reviewed Jul. 30, 2014

"Easy recipe and tasty! I used Splenda white and brown sugar, and large, flour tortilla wraps instead of pastry so I could freeze baked wraps individually ... and fewer calories. I also put very light smear of Amish roll butter on tops and sprinkle of Splenda sugar /cinnamon to enhance tortilla taste. I baked a cookie sheet full at 375 for 20 minutes, turned the pan around, and an additional 15-20 minutes. They come out very crispy. This way my husband and I spread out the good flavor."

Reviewed Jul. 29, 2014

"Just returned from Wilcox,Az with a bushel of gorgeous peaches and thought I'd try this pie. wow! Made 2 pies, tried a piece, made 2 more pies! My husband isn't a sweet eater and he fell in love with these pies. He took some to the hospital where he works and they went nuts for them! I've been baking for 45 yrs and these are the best I've come across! Thanx!"

Reviewed Jul. 20, 2014

"Very good pie! We used fresh peaches which is definitely a must do. We had so many peaches we ended up making two pies. This pie has the perfect balance of sweetness and tartness. We loved it so much that the night we made the pies, we ate a whole one. My daughter wrote down the whole recipe! We can't wait to make (and eat) it again!!!"

Reviewed Jul. 3, 2014

"Delicious! I used peaches that were still a little hard and therefore I believe did not create an adequate amount of juice causing the sauce to be too think to combine properly with the peaches. It was still amazing though. Very Good Pie. I will make this again with some nice ripe juicy peaches."

Reviewed Mar. 23, 2014

"The pie is awesome, except putting foil on it at the start of baking pulled off half the crust off. Do all the above, except add foil after 15-20 minutes baking. Take it off towards the end."

Reviewed Sep. 29, 2013

"This is the first recipe I've tried for a peach pie and it is delicious and a major success!! I used canned peaches because I couldn't find any good fresh ones. So, I reduced the cooking time just a bit. I also did a full crust on top and did an egg wash and sprinkled with sugar. Amazing. Thank you for the recipe!"

Reviewed Sep. 19, 2013

"YUM!!!! This was the first scratch peach pie I have ever made. I doubled the recipe because I needed 2 pies. Worked perfect. This pie is sooooo yummy!!! After draining the sugar mixture from the peaches, I let them sit in the colander for about 15 minutes to let the rest of the water drain so the pie wouldn't be runny. This was the perfect amount of sweetness. The lemon juice gave it a fresh twist without making it tart. I made the crust from scratch too. Well worth the effort. The whole family loved the pie. I gave the 2nd one to a neighbor and they loved it to. I followed the recipe exactly and I wouldn't change a thing. One of the best peach pies I have ever tasted!!!! You can use a store bought crust, but if you have a food processor, make the crust to and it will just be out of this world!!!!!"

Reviewed Sep. 19, 2013

"A deliciously simple recipe that turns out an exceptional peach pie."

Reviewed Sep. 15, 2013


Reviewed Aug. 14, 2013

"Great pie!"

Reviewed Aug. 12, 2013

"Yummy. I tested this recipe and everyone loved ot

I then put the extra peaches and the sugars in freezer bags for future pies!"

Reviewed Feb. 19, 2013

"Excellent recipe! Made this for the family and it an instant hit. You cannot go wrong with this one!"

Reviewed Sep. 19, 2012

"Very easy to make with ingredients that are normally found in the kitchen. Will definitely make again!"

Reviewed Aug. 30, 2012

"Nice Recipe"

Reviewed Aug. 27, 2012

"Scruptious! I used a crumb topping w/slivered almonds instead of the lattice top, because my family loves it and it really added a great crunchy element. The filling was delicious and even turned a someone who doesn't like peach pie!"

Reviewed Aug. 5, 2012

"Very Delicious. The pie is just the right sweetness and has a great flavor. I also added more peaches than the recipe called for but didn't add any more of any other ingredient. I also made a mixture of peaches and mangoes which was also delicious. Having flavorful fruit is the key."

Reviewed Jul. 31, 2012

"for 4 1/2 cups of many is that?"

Reviewed Feb. 23, 2012

"I haven't even baked it & its delicious!"

Reviewed Aug. 22, 2011

"We loved this pie. I used fresh peaches just picked off the trees. I was out of corn starch and I used tapioca to thicken. I did find that the recipe was not enough peaches to fill my dish but i just added 2 more cups of peaches and a little more sugar to keep the recipe correct. I was in a rush so I used the refrigerated Pillsbury pie crust that I had never tried before I liked it better then my homemade crust. This pie took approx. 20 mins to put together. ANOTHER GREAT RECIPE FROM A GOOD COOK. THANK YOU JUNE"

Reviewed May. 24, 2011

"This pie was really delicious. I had to use white peaches and it came out amazing!"

Reviewed Aug. 29, 2010

"wonderful It was gone before I could even get a taste!"

Reviewed Aug. 11, 2010

"I used 3/4 c. brown sugar w/no white sugar, 2 tbsp quick cooking tapioca instead of cornstarch. I mixed all ingrediants together, did not cook, just put in pie crust. Brushed the top of the pie with milk and dusted with white sugar. It is a very good basic pie."

Reviewed Aug. 1, 2010

"Good recipe, but it needs a whole lot more peaches. I made it with five cups and the pie looked only 3/4 full.

If I make this again then I'll increase it to at least 6, but probably 7 cups. (You can always leave some out)"

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