Peach Pie Recipe
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Peach Pie Recipe

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"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


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


  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

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Johnna User ID: 8987498 258214
Reviewed Dec. 16, 2016

"Made this last night for a friend's birthday & she loved it. Instead of nutmeg I used ginger. Smelled wonderful when it was baking!"

tiptree User ID: 8934633 254220
Reviewed Sep. 17, 2016

"This pie is much better than the usual peach pie - it's cooking the juices with the cornstarch. It gives the filling a better flavor and consistency (more blended and jammier). I added 1/2 teaspoon of almond extract and increased the sugar a little - it was perfect. I'm going to try this technique with plums, too."

PrplMonky5 User ID: 6612040 253093
Reviewed Aug. 23, 2016

"Celia6680, you can sprinkle the bottom of the crust with "crust dust", which is equal parts granulated sugar and flour. That should help stop the bottom from getting soggy."

Celia6680 User ID: 8897100 250689
Reviewed Jul. 21, 2016

"Not a review but a question. How can I make a peach pie without crust getting mushy and not cooked. I had one recipe for a peach crumb but stopped making it because the bottom crust was mushy, thank you!"

Danielle508 User ID: 8895171 250551
Reviewed Jul. 17, 2016

"I didn't have quite enough peaches or nutmeg so I was a little nervous but this came out beautifully. I had about 4 peaches that were too ripe and wrinkled to eat so I decided to try a pie. The saucepan technique made a great thick binder to hold everything together. Everyone really likes it and this will be added in to my summer rotation!"

D1na User ID: 8717514 242590
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!!!"

muffbear74 User ID: 209131 232759
Reviewed Sep. 12, 2015

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

ebramkamp User ID: 702841 232716
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!"

TNbluffbaker User ID: 46423 232669
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!"

debbiel9491 User ID: 8485708 231323
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."

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