Peach Pie Recipe
Peach Pie Recipe photo by Taste of Home

Peach Pie Recipe

Publisher Photo
"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
MAKES:6-8 servings
TOTAL TIME: Prep: 35 min. + standing Bake: 50 min. + cooling
MAKES: 6-8 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 piece) equals 380 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 254 mg sodium, 59 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  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.
Originally published as Peach Pie in Country Woman July/August 2005, p42

Nutritional Facts

1 serving (1 piece) equals 380 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 254 mg sodium, 59 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Peach Pie

AVERAGE RATING
   (32)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
Reviewed Sep. 5, 2014

"I made this today. Enjoyed by all!"

MY REVIEW
Reviewed Sep. 4, 2014

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

MY REVIEW
Reviewed Sep. 2, 2014

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

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