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Peaches Pie

 Peaches Pie
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.
6-8 ServingsPrep: 15 min. + standing Bake: 40 min. + cooling


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


  • Line a 9-in. pie plate with bottom crust. Trim pastry to 1 in. beyond
  • edge of pie plate; set aside.
  • In a large bowl, combine the peaches, lemon juice and extract. Add
  • sugar, tapioca and salt; toss gently. Let stand for 15 minutes.
  • Pour into crust; dot with butter. Roll out remaining pastry; make a
  • lattice crust. Seal and flute edges.
  • 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.