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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
   (26)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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!

MY REVIEW
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.

MY REVIEW
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!

MY REVIEW
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!!!

MY REVIEW
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.

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