Old Fashioned Fresh Peach Pie

Recipe by Z-chef

From Better Homes & Gardens "New" Cookbook, Circa 1968. This has been and always will be my go to recipe when the Michigan Red Haven Peaches are in season.

Top Review by rosie316

I made this pie to take to a dinner party last night. I followed the directions exactly (or so I thought). I miss-read the directions and I accidentally added a 1/4 tsp of nutmeg AND a 1/4 tsp of cinnamon. The seasoning spices were a bit off (my fault). I did find real peaches in the produce section at our local grocery store, but I'm sure it would be even better if they had been fresh picked (but what can I do about it in the upper mid-west in April?) It didn't say to vent the top crust, but I did. I also used and egg wash over the top. I did need to cover the edges with foil shortly before it was time to remove it from the oven, since they were getting quite dark. And the only other issue I had was peeling the peaches... it's not as easy as it sounds! LOL. Thank you for posting this recipe, I will definately try it again... the right way. (Made for PAC - Spring 2013)

Ingredients Nutrition

  • pastry for double-crust pie
  • 34 cup sugar
  • 3 tablespoons flour or 3 tablespoons instant tapioca
  • 14 teaspoon nutmeg or 14 teaspoon cinnamon
  • 5 cups peeled sliced fresh peaches
  • 2 tablespoons butter


  1. Preheat oven to 400 degrees. Line 9-inch pie plate with pastry. Combine sugar, flour, spice and salt. Add to peaches and mix lightly. Fill pie shell with peach mixture. Dot with butter. Place top crust and crimp edges. Bake for 40-45 minutes or until done.

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