Fresh Peach Pie

Angela (Grammy) Derby


Nothing says "summer" like a home-made peach pie! I believe this is one of the most delicious recipes I found, and of course, it's from my old Betty Crocker Cookbook. I did add a little nutmeg to it because we love the taste of cinnamon and nutmeg together.

Make sure you cool it for at least 2 hours before serving to prevent it from breaking up. It's an easy recipe to follow and only takes about 30 minutes actual prep time. The hard part is waiting for it to cool! But, remember, patience is a virtue.


☆☆☆☆☆ 0 votes



  • ·
    pastry for a 9", 2 crust pie
  • 6 c
    sliced fresh peaches, sliced (about 8 peaches)
  • 1 tsp
    lemon juice
  • 1 1/4 c
  • 1/3 c
  • 1/2 tsp
  • 1/4 tsp
  • 3 Tbsp

How to Make Fresh Peach Pie


  1. How to peel peaches: Make sure they are fresh and ripe!

    1. Cut an X on the bottom of each peach. Immerse in a large pot of boiling water for 30-40 seconds.

    2. Remove with a slotted spoon. Immediately place in bowl of ice water to cool the peaches and stop the cooking process.

    3. Use a paring knife to peel the skin, which should easily peel off by just pulling on it. If stubborn areas of skin won't peel off, just return fruit to the boiling water for a few more seconds and repeat the process. (I had one stubborn one, who went back in.)

    4. Cut peaches in half by cutting around the pit, and twisting the halves in opposite directions. Use a sharp paring knife to remove pit. Now, slice fairly thin.
  2. Preheat the oven to 450'F. Line the bottom and sides of a 9 inch pie plate with one of the pie crusts.
  3. Place the sliced peaches in a large bowl, and sprinkle with lemon juice; mix gently.
  4. In a separate bowl, mix together the flour, sugar, cinnamon, and nutmeg. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal. Lightly brush the top with a little heavy cream and sprinkle with sugar. Cut slits to allow steam to escape.
  5. Bake for 10 minutes in the preheated oven, then reduce the heat to 350'F. and bake for an additional 40 to 45 minutes, until the crust is brown and the juice begins to bubble through the vents. (I always place my fruit pies on a sheet pan to catch any drips and save a big mess in my oven.)
  6. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving.

Printable Recipe Card

About Fresh Peach Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American

Show 5 Comments & Reviews

28 Fall Quick Breads

28 Fall Quick Breads

These quick bread recipes are bursting with fall flavors! Pumpkin, apple, zucchini, pear, cinnamon, caramel, and more make for lovely and easy bread recipes. As the leaves change, you’ll find yourself in the kitchen making one (or 17) of these quick bread recipes.

13 Meatloaf Recipes That Are Better Than Mom’s

13 Meatloaf Recipes That Are Better Than Mom’s

Meatloaf is one of our favorite comfort food recipes! Hearty, easy to make, and even better as leftovers, homemade meatloaf is a classic recipe we always return to. Your family will love these delicious meatloaf recipes and you’re sure to find your next go-to dinner recipe.

19 Desserts Filled With Fall Spices

19 Desserts Filled With Fall Spices

Fall spices are the all-star of the spice rack right now. Cinnamon, nutmeg, cloves, ginger, and allspice make so many meals better. One way we love them is when baking. Fall desserts are so much more than pumpkin spice and our taste buds can’t wait for fall’s arrival. These 19 desserts are filled with fall […]