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Easy Peach Pie Recipe Seriously Yummy

peach pie recipe

The soft peach cake is delicious and fresh, perfect for breakfast. Quick and easy, it is a dessert suitable for the whole family. The peach is a fruit that I love, living the Romagna have the ability to use nectarines peaches, crisp and juicy. In your cakes always use fresh, tasty, sweet and not too ripe peaches, they will give the cake a delicious flavor.

What can be done with ripe peaches? You can use them to prepare a peach jam , or cut them into cubes, sauté them in a pan with sugar, lemon juice and serve them on vanilla ice cream but they are not suitable for the preparation of peach cakes because they release too much juice preventing the dough from cooking .

For sugar adjust according to the sweetness of the peaches, if they are sour this recipe is perfect if they are sweet decrease the amount of sugar in the dough. If you don’t want to use butter, you can replace it with peanut oil and prepare an even lighter peach dessert.

Not sure how to use the peaches that you have purchased and are maturing quickly? Try some of my recipes, you can prepare a soft peach and blueberry clafoutis, a very fresh dessert of French origin, or two classic but timeless cakes.


Easy Peach Pie Recipe Seriously Yummy

peach pie recipe
  • Author: Bertha Natasha
  • Prep Time: 35 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hours 15 minutes
  • Yield: 8 1x
  • Category: Bread
  • Method: Main Course
  • Cuisine: American



  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 41/2 cups sliced peeled peaches
  • Pastry for double-crust pie (9 inches)
  • 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



  • In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate or cast iron skillet with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.
  • In a small saucepan, combine the 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 out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 400° until crust is golden brown and filling is bubbly, 50-60 minutes. Remove foil. Cool on a wire rack. If desired, serve with vanilla ice cream.


  • Serving Size: 1
  • Calories: 380kcal
  • Sugar: 29g
  • Sodium: 254mg
  • Fat: 16g
  • Saturated Fat: 7g
  • Carbohydrates: 59g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 14mg

Keywords: peach pie recipe

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Bertha Natasha

Written by Bertha Natasha

My name is Bertha Natasha, also known as Bertha, and I am USA, although I currently live in Seattle, WA. Many of my recipes are inspired by healthy food, by my mom's American-Mexican cuisine, who grew up in New Mexico, and also by my granny's kitchen in Texas.


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