Country Peach Pie



Country Peach Pie

Course: Desserts
Keyword: Country Peach Pie
Country Peach Pie is delicious served as-is or with ice cream or whipped topping on top.
Print Recipe Share on Facebook Share on Twitter


  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 4 1/2 cups sliced peeled peaches
  • Pastry for double-crust pie 9-inch
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 teaspoons lemon juice
  • 1 tablespoon butter


  • Stir white and brown sugar together in a large bowl; add peaches and toss gently.
  • Cover and set aside 1 hour.
  • Line a 9-inch pie plate with bottom pastry; trim even with edge.
  • Set aside.
  • 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 2 minutes or until thickened.
  • Remove from 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 degrees for 50 to 60 minutes or until crust is golden brown and filling is bubbly.
  • Remove foil.
  • Cool on a wire rack before cutting.


How about a little slice of Peach Heaven in your mouth?  Try our Country Peach Pie in our Great American Cookbooks!