Peaches Pie Recipe
Peaches Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 40 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 40 min. + cooling

Ingredients

  • 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

Directions

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. Yield: 6-8 servings.
Originally published as Peach Pie in Complete Guide to Country Cooking Cookbook 1998, p336

Nutritional Facts

1 piece: 425 calories, 17g fat (8g saturated fat), 18mg cholesterol, 294mg sodium, 66g carbohydrate (36g sugars, 2g fiber), 3g protein.

  • 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
  1. Line a 9-in. pie plate with bottom crust. Trim pastry to 1 in. beyond edge of pie plate; set aside.
  2. In a large bowl, combine the peaches, lemon juice and extract. Add sugar, tapioca and salt; toss gently. Let stand for 15 minutes.
  3. Pour into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges.
  4. 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. Yield: 6-8 servings.
Originally published as Peach Pie in Complete Guide to Country Cooking Cookbook 1998, p336

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NH-rescue User ID: 4255840 271581
Reviewed 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!"

MY REVIEW
pamelag21 User ID: 1233367 232308
Reviewed Sep. 4, 2015

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

MY REVIEW
webesmiley User ID: 1150323 151911
Reviewed 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."

MY REVIEW
Renee826 User ID: 4806451 106864
Reviewed 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."

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