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Peach Pie

I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. — June Mueller, Sioux City, Iowa
  • Total Time
    Prep: 35 min. + standing Bake: 50 min. + cooling
  • Makes
    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
  • Vanilla ice cream

Directions

  • In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate or cast iron skillet with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.
  • In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
  • Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 400° until crust is golden brown and filling is bubbly, 50-60 minutes. Remove foil. Cool on a wire rack. If desired, serve with vanilla ice cream.

Peach Pie Tips

Can I use canned peaches instead of fresh?

You can certainly use canned peaches instead of fresh! You can use either well-drained canned peaches or frozen (thawed and drained) peaches, using the same amount the pie recipe calls for.

Do you have to peel peaches for pie? What's the easiest way?

You don’t always need to peel peaches for peach pie. The skins are edible, and they’ll add a nice rustic look to desserts, like in these grilled peach sundaes. Just be sure to wash the peaches well before use. Should you opt to peel your peaches, we recommend this blanching method: Cut a shallow “x” in the bottom of the peach, then place the peach in boiling water for 30 seconds. Remove the peach from the boiling water and immediately plunge it into a bowl of ice water. This will cause the skin to “shrink” up and start pulling away from the peach flesh. Starting at the “x” cut in the bottom, carefully use your fingers or a paring knife and strip off the peach skin. It should easily remove, though you may still need to peel some stubborn spots (depending on the ripeness of your peach) with a paring knife.

How do you ripen peaches for pie?

To ripen peaches, place them in a paper bag and fold down the top to trap the ethylene gas, which helps them to ripen. Leave the bag of peaches on the counter for a few days and check on them from time to time. If they are especially fragrant and have a slight give when you gently press them with your finger, they’re good to go for snacking, cooking or baking into delicious peach desserts.
Nutrition Facts
1 piece: 380 calories, 16g fat (7g saturated fat), 14mg cholesterol, 254mg sodium, 59g carbohydrate (29g sugars, 2g fiber), 3g protein.

Reviews

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Average Rating:
  • momofajj
    Sep 20, 2020

    It was perfect! I used the suggestion in the reviews to brush the dough with egg white to prevent sogginess. Also the top crusts and the sprinkle of sugar. I added one apple because I was a bit short of peaches. It was excellent!

  • EmeraldCityCook
    Sep 11, 2020

    Great method and delicious pie! I'm wondering if I can use this same technique (draining the juice and then thickening it on the stove) with a pear pie?

  • jaob
    Sep 11, 2020

    This is my absolute favorite way to make peach pie. The only changes I made were: I use Clear-Jel vs cornstarch & I brush the top crust with egg white & sprinkle with sugar. In addition, to answer Melissa's question, I also brush the bottom crust with egg white before adding the filling. The pie is delish! Thanks for sharing, June.

  • Melissa
    Sep 3, 2020

    My family loved this! How do I keep the bottom crust from being gooey?

  • Bonnie
    Aug 27, 2020

    No comment left

  • Angela
    Aug 18, 2020

    We made this pie at a summer cottage and fell in love. It is so delicious and brings back childhood memories. I am going to make 3 to freeze and think I will follow the cook 30 min . That way the discolouration shouldnt occur .A very easy to follow recipe and we did it with a top pastry as simpler.

  • Dominique
    Aug 15, 2020

    Terrific peach pie recipe! I've tried a couple different recipes but was disappointed in the taste...wasn't quite right for what you would expect peach pie to be (such as too much lemon juice, etc.). This recipe nailed it! Followed it exactly and it was easy and came out delicious! This is now my go-to peach pie recipe. You won't be disappointed!

  • happymama
    Aug 14, 2020

    Awesome!!! Made this recipe per the instructions and it came out so GOOD! The taste of the peaches was great. This is definitely a keeper and will share with my friends. Thank you so much for this recipe.

  • gordonpaul
    Aug 11, 2020

    Absolutely the best peach pie ever and I have quite a few over the years from fantastic cooks. This is the go-for recipe. Followed directions and turned out delicious although peaches I bought at grocery store were hard; just put them in paper bag for a few days and then added a bit more dark brown sugar and a drop of almost extract.

  • Donna
    Aug 10, 2020

    Freeze this Peach Pie? I have made this recipe before and we love it! I make the pie, cook it for 30 min. After it is cool, I double wrap it in foil and freeze. Then I give it as a gift after peach season with the cooking instructions. *If the pie is frozen, put foil around the crust edge and cook at 400 degrees for 45 - 50 minutes. *If the pie is thawed, put foil around the crust edge and cook at 400 degrees for 40 minutes. (Thawed - this only works if you thicken the peach juice as in this recipe.) I usually make 10-15 pies for freezing. Everyone loves the pie as a gift, especially in the winter.