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Peach Pie

I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. — June Mueller, Sioux City, Iowa
  • Total Time
    Prep: 35 min. + standing Bake: 50 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 4-1/2 cups sliced peeled peaches
  • Dough for double-crust pie
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 teaspoons lemon juice
  • 1 tablespoon butter
  • Vanilla ice cream, optional

Directions

  • In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling.
  • Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
  • Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.

Peach Pie Tips

Can I use canned peaches instead of fresh?

You can certainly use canned peaches instead of fresh! You can use either well-drained canned peaches or frozen (thawed and drained) peaches, using the same amount the pie recipe calls for.

Do you have to peel peaches for pie? What's the easiest way?

You don’t always need to peel peaches for peach pie. The skins are edible, and they’ll add a nice rustic look to desserts, like in these grilled peach sundaes. Just be sure to wash the peaches well before use. Should you opt to peel your peaches, we recommend this blanching method: Cut a shallow “x” in the bottom of the peach, then place the peach in boiling water for 30 seconds. Remove the peach from the boiling water and immediately plunge it into a bowl of ice water. This will cause the skin to “shrink” up and start pulling away from the peach flesh. Starting at the “x” cut in the bottom, carefully use your fingers or a paring knife and strip off the peach skin. It should easily remove, though you may still need to peel some stubborn spots (depending on the ripeness of your peach) with a paring knife.

How do you ripen peaches for pie?

To ripen peaches, place them in a paper bag and fold down the top to trap the ethylene gas, which helps them to ripen. Leave the bag of peaches on the counter for a few days and check on them from time to time. If they are especially fragrant and have a slight give when you gently press them with your finger, they’re good to go for snacking, cooking or baking into delicious peach desserts.
Editor's Note
Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 380 calories, 16g fat (7g saturated fat), 14mg cholesterol, 254mg sodium, 59g carbohydrate (29g sugars, 2g fiber), 3g protein.

Reviews

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Average Rating:
  • Juanita
    Jan 20, 2021

    My husband loves this recipe I prepared it for him two weeks ago. He phoned me from work and requested it today. Thank you for helping me make him happy. I appreciate it.

  • rena 55
    Jan 15, 2021

    OMG, this is my hubby's favorite pie and this recipe is the best! Will be making this more often for him!

  • momofajj
    Sep 20, 2020

    It was perfect! I used the suggestion in the reviews to brush the dough with egg white to prevent sogginess. Also the top crusts and the sprinkle of sugar. I added one apple because I was a bit short of peaches. It was excellent!

  • EmeraldCityCook
    Sep 11, 2020

    Great method and delicious pie! I'm wondering if I can use this same technique (draining the juice and then thickening it on the stove) with a pear pie?

  • jaob
    Sep 11, 2020

    This is my absolute favorite way to make peach pie. The only changes I made were: I use Clear-Jel vs cornstarch & I brush the top crust with egg white & sprinkle with sugar. In addition, to answer Melissa's question, I also brush the bottom crust with egg white before adding the filling. The pie is delish! Thanks for sharing, June.

  • Melissa
    Sep 3, 2020

    My family loved this! How do I keep the bottom crust from being gooey?

  • Bonnie
    Aug 27, 2020

    No comment left

  • Angela
    Aug 18, 2020

    We made this pie at a summer cottage and fell in love. It is so delicious and brings back childhood memories. I am going to make 3 to freeze and think I will follow the cook 30 min . That way the discolouration shouldnt occur .A very easy to follow recipe and we did it with a top pastry as simpler.

  • Dominique
    Aug 15, 2020

    Terrific peach pie recipe! I've tried a couple different recipes but was disappointed in the taste...wasn't quite right for what you would expect peach pie to be (such as too much lemon juice, etc.). This recipe nailed it! Followed it exactly and it was easy and came out delicious! This is now my go-to peach pie recipe. You won't be disappointed!

  • happymama
    Aug 14, 2020

    Awesome!!! Made this recipe per the instructions and it came out so GOOD! The taste of the peaches was great. This is definitely a keeper and will share with my friends. Thank you so much for this recipe.