The BEST peaches in the world, fresh from Colorado’s Western Slope, were used in this pie that my mother cooked multiple times each month in the fall. It continues to be a favorite in our family.
| Prep Time: | 30 mins |
| Additional Time: | 50 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 pie |
Ingredients
- ¾ cup white sugar
- 2 tablespoons butter, softened
- ⅓ cup all-purpose flour
- ¼ teaspoon ground nutmeg
- 6 fresh peaches – pitted, skinned, and sliced
- 1 recipe pastry for a 9 inch single crust pie
Instructions
- Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
- Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.
Nutrition Facts
| Calories | 250 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 140 mg |
| Sugars | 23 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I used 1 can peach pie filling and one pie crust on top baked 30 min on 425 perfect…
Had Georgia peaches with skin already prepped with cinnamon and nutmeg. First time making this recipe. Used pre-made pie crust. Pic is obviously pre-baked. On this hot Ohio day, in my upstairs apartment, I don’t have the time nor patience to wait and post the finished pie. I don’t even have ice cream as of today. FJB.
Easy to make and was delicious!
It is quite sweet but, OH, so tasty. Didn’t last long which is always a good recommendation!
This is my new “go to” recipe for peach pie. Simple, quick and delicious. I used 6 small peaches and could have used a couple of more had I had them.
Added a bit more sugar because my peaches were not fully ripe. Turned out amazing!! Made a second one and sub’d in strawberries for 2 of the peaches. Wonderful.
This is the best pie recipe I’ve found, so easy…so delicious. I’m using apples next!
Great tasting a quick pie. I used thawed frozen peaches and fresh satsuma oranges mixed. More peaches than oranges.
Despite straining my peaches, the pie was still very ‘soupy’. And as others have pointed out, upon sitting the topping absorbs juices to the point that it, too, is soggy. Good enough for ‘just us’, but I wouldn’t serve it to guests.
This is a new peach favorite. Couple of changes along the way (of course !) I added large pearl tapioca to peach slices as they were very juicy and fresh and I didn’t want a soupy pie. I also broiled it for 5 minutes (high) after baking for 345 minutes, just for a wonderful brown , sugary glow. PS: Used Reynolds aluminum on pre-heated baking pan to make for easy cleanup. This is a GREAT recipe!!
I don’t understand what one reviewer meant by this being a “peach soup”/too gloopy. the pie congealed perfectly. yes, it looked a bit liquidy at the end of baking, but this did not disappoint. i made it with vegan butter and almond flower. this was a great way to use a bunch of peaches from the farmers market.
Delicious!!!
I used 1/4 brown sugar in place of one 1/4 regular sugar, and a little cinnamon with the nutmeg,
I made it step by step and it was absolutely delicious!
This was an awesome recipe! My husband called it “wicked good” This was my first time making a fruit pie and it was very simple! I read the comments and this is what I came up with.. I tossed the peaches in flour and doubled the crumb crust but used brown sugar for my 2nd 3/4 cup and used cinnamon instead and a dash of nutmeg. It got rave results.. thank you!!
The taste was amazing but the peaches I used were very juicy. The pie fell apart when cut and was sitting in a lot of juice, which then created a soggy crust later. I would recommend using more flour to accommodate the additional juice by adding at least 1/4 cup more, possibly 1/2 cup more.
Not very crumbly and soupy so pie crust is soggy…..
Fabulous pie! I followed the suggestion of another reviewer and drained the peaches. I had to use frozen so this was especially helpful to give a good texture to the pie. I also used cornstarch for a thickner not flour. I used a combination of Splenda and raw sugar. About 2 tablespoons of sugar and the rest Splenda. My hubby loved it!
I did not really care for this pie. It was just too sweet. I did add more of the topping, so that may be why. Everyone else liked it, so it may just not be my thing.
i love this and it turned out wonderful… my husband scarfed it up and my son is sleeping after working all day so he said he will be ready when he wakes up… i did some things different and made the first batch of butter cream n flour as a creamy texture, putting this on the bottom as it said to do… then i put sugar in the peaches since they are not as sweet when bought frozen… and i used way more nutmeg… i finally did the second batch of butter and flour mixture with vanilla, just like the first one and made it as a crumble, just like the recipe said to do.. all glory to King Jesus for providing good foods and thank you to allrecipes for these amazing things to make.. since my pie is a little different, I named it “Crystal’s Peachy Cream Pie”.. my husband gave me the idea to name it this
This pie is fabulous! I made this for my husband for Fathers Day, peach pie is his favorite. I didn’t have nutmeg, so I used cinnamon instead. I peeled and sliced the peaches and put them in a colander, then pour 1/2 cup of flour and tossed them around. I doubled the toppings and also used half brown and half white sugar. The best peach pie I’ve ever made!