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Peach Pie

Total Time

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


8 servings

Updated: May. 31, 2023
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


  • 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


  1. In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one 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.
  2. 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.
  3. 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.

Peach Pie Tips

Can I use canned peaches instead of fresh?

You can certainly use canned peaches instead of fresh! You can use either well-drained canned peaches or frozen (thawed and drained) peaches, using the same amount the pie recipe calls for.

Do you have to peel peaches for pie? What's the easiest way?

You don’t always need to peel peaches for peach pie. The skins are edible, and they’ll add a nice rustic look to desserts, like in these grilled peach sundaes. Just be sure to wash the peaches well before use. Should you opt to peel your peaches, we recommend this blanching method: Cut a shallow x in the bottom of the peach, then place the peach in boiling water for 30 seconds. Remove the peach from the boiling water and immediately plunge it into a bowl of ice water. This will cause the skin to shrink up and start pulling away from the peach flesh. Starting at the x cut in the bottom, carefully use your fingers or a paring knife and strip off the peach skin. It should easily remove, though you may still need to peel some stubborn spots (depending on the ripeness of your peach) with a paring knife.

How do you ripen peaches for pie?

To ripen peaches, place them in a paper bag and fold down the top to trap the ethylene gas, which helps them to ripen. Leave the bag of peaches on the counter for a few days and check on them from time to time. If they are especially fragrant and have a slight give when you gently press them with your finger, they’re good to go for snacking, cooking or baking into delicious peach desserts.
Dough for double-crust pie
Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 380 calories, 16g fat (7g saturated fat), 14mg cholesterol, 254mg sodium, 59g carbohydrate (29g sugars, 2g fiber), 3g protein.

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