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Peaches Pie

Lemon juice adds a nice tang but also keeps peaches from turning dark. Frozen peaches can be used if they are first thawed and well drained.
  • Total Time
    Prep: 15 min. + standing Bake: 40 min. + cooling
  • Makes
    6-8 servings


  • Pastry for double-crust pie (9 inches)
  • 5 cups sliced peeled fresh peaches
  • 1 tablespoon lemon juice
  • 1/2 teaspoon almond extract
  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 1/4 teaspoon salt
  • 2 tablespoons butter


  • Line a 9-in. pie plate with bottom crust. Trim pastry to 1 in. beyond edge of pie plate; set aside.
  • In a large bowl, combine the peaches, lemon juice and extract. Add sugar, tapioca and salt; toss gently. Let stand for 15 minutes.
  • Pour into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges.
  • Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 20-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts
1 piece: 425 calories, 17g fat (8g saturated fat), 18mg cholesterol, 294mg sodium, 66g carbohydrate (36g sugars, 2g fiber), 3g protein.

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Average Rating:
  • NH-rescue
    Aug 10, 2017

    Delectable! We had almond extract, so we used it, but it could easily be replaced with vanilla extract or omitted altogether. We also added a little cinnamon to spice it up. Wonderful pie!

  • pamelag21
    Sep 4, 2015

    Tasted great - only used half the sugar. Still plenty sweet!

  • webesmiley
    Aug 21, 2014

    This is my go-to peach pie recipe. Not a fan of having cinnamon with peaches....covers up the fresh flavour of the fruit. This pie also freezes well for a little taste of summer in the winter.

  • mayra3
    Aug 11, 2013

    No comment left

  • Renee826
    Aug 12, 2010

    very good..however i left out the almond extract and also used 1/2c brown sugar & 1/2c white sugar...pie had a nice 'fresh peach' flavor.

  • Brenda
    Dec 7, 2005

    No comment left