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