Peach Pie Recipe

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Peach Pie Recipe

It’s been a family staple for years and always seems to bring back memories of both summer and those fun family times. We like it with a scoop of vanilla frozen yogurt and a cup of tea or coffee


  • 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.