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Golden Peach Pie

Years ago, I entered this pie in the Park County Fair in Livingston. It won a first-place blue ribbon plus a purple ribbon for best all-around! Family and friends agree with the judges—it's a perfectly peachy pie. —Shirley Olson, Polson, Montana
  • Total Time
    Prep: 20 min. Bake: 50 min. + cooling
  • Makes
    8 servings

Ingredients

  • 2 sheets refrigerated pie crust
  • 5 cups sliced peeled fresh peaches (about 5 medium)
  • 2 teaspoons lemon juice
  • 1/2 teaspoon grated orange zest
  • 1/8 teaspoon almond extract
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 2 tablespoons butter

Directions

  • Line a 9-in. pie plate with 1 crust; trim, leaving a 1-in. overhang around edge. Set aside. In a large bowl, combine the peaches, lemon juice, orange zest and extract. Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat. Pour into crust; dot with butter.
  • Roll out remaining crust to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to bottom crust; fold overhang over. Lightly press or flute edge. Cover the edge loosely with foil.
  • Bake at 400° for 40 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 10-15 minutes longer. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts
1 piece: 425 calories, 17g fat (8g saturated fat), 18mg cholesterol, 267mg sodium, 67g carbohydrate (36g sugars, 2g fiber), 3g protein.

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Reviews

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Average Rating:
  • Laurie
    Aug 27, 2020

    Have made this several times now. I hate to waste the orange after zesting it so I used it's juice in place of the lemon juice. Also whenever I make anything peach that calls for cinnamon, I substitute ginger - IMO ginger goes better with peaches. Other than those two small things, made it as called for. Excellent and often requested.

  • Kathy
    Aug 8, 2020

    First time making a peach pie and not disappointed. Flavor was great while apprehensive about using almond extract - it works well in this pie. Also upped cornstarch by about one tablespoon as used one whole frozen peach in addition to the fresh peaches and the filling set perfectly. Definitely a pie I will make again. Kathy

  • Melissa
    Jul 29, 2020

    Being a southern girl, it's hard not to love peaches and pecans. This peach pie is super easy and super delicious! If I could give other cooks one piece of advice it would be to peel & cut your peaches ahead of time, add the lemon (to keep them from going brown) and refrigerate. Then you can finish the recipe a day or two later. Peeling peaches (even when blanched) isn't always an easy task.

  • BirdnSav
    Jul 27, 2020

    Off the chart! Thank you, Shirley, for this excellent recipe!

  • helere
    Jun 26, 2020

    First time making a peach pie--OMG Amazing. I used vanilla because I don;t care for almond. DIdn't have any oranges so skipped peel and had to throw in one nectarine because only had 4 peaches. LOVED IT! Did a lattice crust--so pretty

  • kramerstacey15
    Apr 28, 2020

    No comment left

  • NH-rescue
    Dec 31, 2019

    Oh, my! So simple but so good! I used homemade pie crust but was inspired to make the lattice like in the picture. It turned out pretty as a picture! A very tasty peach pie that we will be making again and again!

  • pattiejean
    Sep 27, 2019

    My family and I loved this pie! A wonderful way to showcase my fresh peaches; filling baked up so nicely, with a great consistency. I followed recipe as written except I used vanilla extract in place of almond, and sprinkled the top with cinnamon-sugar. Scrumptious!

  • JoycemRhodes
    Sep 11, 2019

    Oh my goodness. Eating a piece of this pie as I write. Sooooo delicious. I baked it yesterday. Took out of oven around 1:00 in afternoon. Served it with ice cream around 6 with ice cream. After being in fridg all night it is so much better this morning with no ice cream. I did add 1/4 tsp. cinnamon. I also put a full top crust on it instead the strips. Kept the nutmeg. Will keep this recipe.

  • annlindblad
    Sep 10, 2019

    Very good. I used my own pie crust recipe, though. The orange zest helped the flavor.