Peach Pie Recipe
Peach Pie Recipe photo by Taste of Home
Publisher Photo
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."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. + standing Bake: 50 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. + standing Bake: 50 min. + cooling

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

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 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 for 2 minutes or until thickened. 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° 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 piece: 380 calories, 16g fat (7g saturated fat), 14mg cholesterol, 254mg sodium, 59g carbohydrate (29g sugars, 2g fiber), 3g protein.

  • 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
  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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Reviews forPeach Pie

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MY REVIEW
sstetzel User ID: 158954 271814
Reviewed Aug. 15, 2017

"Trudy this uses a standard 9" pie plate.

Recipe Support Specialist
Taste of Home Magazine"

MY REVIEW
Trudy User ID: 9234678 271799
Reviewed Aug. 15, 2017

"Does anyone know if you should use a regular 9in pie plate or a deep dish 9 in"

MY REVIEW
Myhusbandisthecook User ID: 20052 271596
Reviewed Aug. 10, 2017

"This pie is so delicious. I rated four stars because I think it should be just a touch sweeter."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
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!!!"

MY REVIEW
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!"

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