Peach Pie

Name: Peach Pie
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 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

Total Time Prep: 35 min. + standing Bake: 50 min. + cooling

Yield 8 servings

Test Kitchen Approved

Our peach pie recipe features a spiced peach filling nestled inside two buttery, flaky crusts. It’s a delicious and traditional summer treat that stands beautifully in its simplicity, because why change perfection?

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 1 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.

Nutrition Facts

1 piece: 477 calories, 25g fat (15g saturated fat), 64mg cholesterol, 360mg sodium, 60g carbohydrate (27g sugars, 2g fiber), 5g protein.

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

Recipe Creator