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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Sharon Stinson User ID: 9289261 276517
Reviewed Oct. 20, 2017

"This is very good but I made it with my peach cobbler recipe. So easy. Stir together 1 cup sugar, 1 cup self rising flour, I cup buttermilk. Must be buttermilk. Let 1 stick of butter melt in a 9x13 glass dish in a 350 degree oven. When hot and melted pur your batter into the hot dish. Spread the peach pie filling across the top leaving 2 inch’s of batter around it. I also added water and cornstarch to get a little more juice because I like mine like the canned peach pie filling. bake for 45 minutes on 350. Take out and sprinkle the top with I tablespoon cinnamon and 3 tablespoons sugar mixed together. Place under broiler until brown and carmalized. Using the cinnamon topping I would use it in the peach pie filling would be too muck."

MY REVIEW
alrightjsp User ID: 6388560 273305
Reviewed Sep. 21, 2017

"What to do if I have no juice in reserve????"

MY REVIEW
ubu User ID: 1583162 272655
Reviewed Sep. 4, 2017

"I substituted nectarines and left out the nutmeg, and this pie is wonderful!! There is nothing like a fresh peach/nectarine pie from fruit off the tree."

MY REVIEW
jmbasch User ID: 4979014 272627
Reviewed Sep. 4, 2017

"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."

MY REVIEW
Christina User ID: 9236447 272083
Reviewed Aug. 22, 2017

"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."

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."

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