Peach Pie


Peaches and Lemon Juice:

Sugar and Spice Mixture:



Serve With:


  1. Using the regular bake setting, preheat oven to 425°. If you have a convection oven, select the convection bake setting and preheat to 400°.
  2. Prepare pastry for a standard 9-inch two-crust pie.
  3. Place bottom crust in a 9-inch pie plate. Set aside.
  4. Roll out top crust and let rest while assembling the pie ingredients.
  5. In a small bowl mix together sugar, flour, cinnamon, and nutmeg. Adjust amount of sugar based on sweetness or tartness of peaches.
  6. Cut peaches in half, remove pits and thinly slice.
  7. Place sliced peaches in a large bowl.
  8. Add lemon juice to peaches and toss.
  9. Pour sugar, flour, cinnamon, and nutmeg mixture over peaches and mix gently.
  10. Turn peach mixture into a 9-inch pastry-lined pie plate.
  11. Dot with butter.
  12. Cover with top crust.
  13. Seal and flute.
  14. Using a knife, make some slits in the top crust so that air can escape during baking.
  15. Brush the crust with cold water.
  16. Sprinkle top crust with a teaspoon of sugar.
  17. Cover the edge of the crust with a 2 to 3-inch strip of aluminum foil to prevent excessive browning.
  18. Remove foil during the last 15 minutes of baking.
  19. Bake until crust is golden brown and juice begins to bubble through the slits in the crust, 45 to 55 minutes.
  20. Cool and serve.


Makes 8 servings.

I use peaches that are just barely ripe, not too soft and therefore a little bit more tart.

I leave the skins on the peaches, but if you prefer, you can remove them.

If desired, top with whipped cream or vanilla ice cream.

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Recipe adapted from Betty Crocker's Cookbook. New York: Golden Press (1980).