Easy Southern Peach Pie

READY IN: 1hr 15mins
Recipe by Brandess

This is a wonderful peach pie! I like mine without the raspberry sauce topping, as I do not care for raspberries. However, I have made the sauce for company and it has always gone over to great comments and recipe requests. From Pillsbury: Fresh peaches never tasted better! An old-fashioned favorite is even better with a lusciously easy berry sauce.

Top Review by purplemoon2008

Very tasty! I added 1/2 tsp. of cinnamon (peach pie withOUT cinnamon??). I also had WAY too many peaches to fill the recommended 9" pie plate! I followed the directions to the "T"...6 cups sliced peaches. I think 4-5 would have been perfect. We don't do the sauce thing. In fact, we used an oatmeal crumb topping. Super delish!

Ingredients Nutrition


  • 1 pie crust (box 15 oz Pillsbury softened as directed on box.)
  • 5 12 cups fresh peaches, peeled and sliced (8 to 9 medium up to 6 cups total)
  • 1 tablespoon lemon juice
  • 1 cup sugar
  • 14 cup cornstarch
  • 14 teaspoon ground nutmeg
  • 14 teaspoon salt

  • 14 cup sugar
  • 1 tablespoon cornstarch
  • 1 (12 ounce) bagwhole frozen raspberries (thawed, drained and liquid reserved. Can substitute blackberries.)
  • 12 teaspoon almond extract


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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a