- 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
- 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.
Reviews forPeach Pie
"Delicious recipe. My family rated it a keeper. I used 3 large and 8 smaller peaches. It was just the right amount. Based on personal preference, I decreased the nutmeg by half because I didn't want it to overpower the peaches."
"Overall, good recipe! I like the combination of the white and brown sugars, though I did use only half of each and found it to be plenty sweet. I did think it was too spiced, taking over the flavor of the peaches a bit."
"Trudy this uses a standard 9" pie plate.Recipe Support SpecialistTaste of Home Magazine"
"Does anyone know if you should use a regular 9in pie plate or a deep dish 9 in"
"This pie is so delicious. I rated four stars because I think it should be just a touch sweeter."
"Made this last night for a friend's birthday & she loved it. Instead of nutmeg I used ginger. Smelled wonderful when it was baking!"
"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."
"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."
"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!"