Southern Peach Pie

Fresh peaches never tasted better! An old-fashioned favorite is even better with a lusciously easy berry sauce.

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Servings 8

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( 35 ) Ratings

35 Ratings

5 Stars 16%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 9 )

14a1b980-9665-4129-8ada-b209040e3e69

ingredients 11
Prep Time 30 min
Total Time 3 hr 0 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

5 1/2: to 6 cups sliced peeled peaches (8 to 9 medium)

1: tablespoon lemon juice

1: cup sugar

1/4: cup cornstarch

1/4: teaspoon ground nutmeg

1/4: teaspoon salt

Sauce

1/4: cup sugar

1: tablespoon cornstarch

1: bag (12 oz) frozen whole raspberries or blackberries, thawed, drained and liquid reserved

1/2: teaspoon almond extract

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Directions

1 Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2 In large bowl, gently mix peaches and lemon juice to coat. Gently stir in all remaining Filling ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
3 Bake 35 to 45 minutes or until golden brown. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.
4 Meanwhile, in 2-quart saucepan, mix 1/4 cup sugar and 1 tablespoon cornstarch. If necessary, add water to reserved raspberry liquid to measure 1/2 cup. Gradually stir liquid into sugar mixture. Cook, stirring contantly, over medium heat until mixture boils and thickens. Gently fold in raspberries; stir in almond extract. Cool completely, about 1 hour.
5 To serve, cut pie into wedges; place on individual dessert plates. Spoon sauce over pie.

EXPERT TIPS

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Expert Tips

For easier peeling, submerge peaches in boiling water for about 30 seconds; remove with a slotted spoon and transfer to ice water — skins will slide off.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 110),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 5mg; 5%;
Sodium: 330mg; 330%;
Total Carbohydrate: 75g; 75%
(Dietary Fiber 4g 4% Sugars 42g 42% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 15%;
Calcium: 0%;
Iron: 4%;

Exchanges:

1 1/2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

gwashington1961

report Posted Aug. 29, 2012 12:20 AM

I love this recipe! I was born in Southern Illinois. I grew up in Virginia. The older I got, the more 'Southern' my taste grew. As I worked into the total series of Southern recipes, my Mom came with me. We began a catering company which truly reflected a lifetimes attitude of a very special menu of recipes that always appealed to the variety of subscribers we were privileged to work for. I loved baking and decorating the wedding cakes, anniversary cakes, and many forms of pies. Your recipe for a Southern Peach Pie surprised me the first time I saw it. When I read it, I immediately saw

zeeman

report Posted Jul. 10, 2012 4:45 PM

i LIKE THE REVIEWS AND I LIKE PEACHES SO I AM GETTING READY TO MAKE THIS PEACH PIE. tHANK U FOR THIS RECIPE

cathief602

report Posted Aug. 19, 2010 5:04 PM

quick and easy to make.

DeeMarie

report Posted Nov. 15, 2008 6:14 AM

I made this pie for my daughter to take to work for a treat following an early-morning administrative meeting. Needless to say, it received rave reviews from everyone! I made it again once I arrived back home and served my sister a slice. Another rave review and a request for the recipe! I've even made it using canned, sliced peaches (very well drained) and cinnamon instead of nutmeg; it was just as good. GREAT recipe!

jltabors

report Posted Sep. 25, 2008 7:25 AM

This is an AWESOME pie!! Because my family loves spiced up things I used a heaping teaspoon of Cinnamon Plus from Pampered Chef...fantastic taste. I also put an egg wash and sprinkled sugar on the crust before baking. It came out sooooo flaky. My husband absolutely loved and asked me to make another. Be sure your peaches are good and ripe. It gives the pie much more flavor.