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Peaches Pie Recipe
Peaches Pie Recipe photo by Taste of Home

Peaches Pie Recipe

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Lemon juice adds a nice tang but also keeps peaches from turning dark. Frozen peaches can be used if they are first thawed and well drained.
TOTAL TIME: Prep: 15 min. + standing Bake: 40 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + standing Bake: 40 min. + cooling
MAKES: 6-8 servings


  • Pastry for double-crust pie (9 inches)
  • 5 cups sliced peeled fresh peaches
  • 1 tablespoon lemon juice
  • 1/2 teaspoon almond extract
  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 1/4 teaspoon salt
  • 2 tablespoons butter


  1. Line a 9-in. pie plate with bottom crust. Trim pastry to 1 in. beyond edge of pie plate; set aside.
  2. In a large bowl, combine the peaches, lemon juice and extract. Add sugar, tapioca and salt; toss gently. Let stand for 15 minutes.
  3. Pour into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges.
  4. Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 20-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Peach Pie in Complete Guide to Country Cooking Cookbook 1998, p336

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Reviewed Sep. 4, 2015

"Tasted great - only used half the sugar. Still plenty sweet!"

Reviewed Aug. 21, 2014

"This is my go-to peach pie recipe. Not a fan of having cinnamon with peaches....covers up the fresh flavour of the fruit. This pie also freezes well for a little taste of summer in the winter."

Reviewed Aug. 12, 2010

"very good..however i left out the almond extract and also used 1/2c brown sugar & 1/2c white sugar...pie had a nice 'fresh peach' flavor."

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