Juicy and sweet with a wonderful blend of cinnamon and nutmeg, this Fresh Peach Pie is a Southern U.S. favorite.
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Dessert, Pie
Cuisine: American
Servings: 6
Calories: 37kcal
Author: Lois Carter Crawford
Ingredients
5-6wholeripe peachesshould be about 4 cups when peeled and sliced
3tablespoonssugar
1teaspooncinnamon
1teaspoonground nutmeg
2tablespoonscornstarch
1preparedpie crust
Instructions
Peel and slice the peaches into bite-sized pieces. Place in a bowl together with the juice from the peaches. (See note below about how to easily peel the peaches.)
In a separate bowl, mix the cinnamon, nutmeg, sugar and cornstarch.
Add this mixture to the peaches and combine well.
Place the peach mixture into a prepared pie crust.
Place the pie on a cookie sheet covered with aluminum foil or parchment paper to catch the drips in case the pie overflows.
Bake at 350F degrees for 45-60 minutes until peach mixture is set (not juicy).
Let cool or eat warm, topped with a little whipped cream.
Notes
Note: You may want to put a pie shield over the rim of your pie to prevent burning.HINT: To peel a ripe peach, immerse it in boiling water for 2-3 minutes. Then drop it into a bowl of ice water. When cool enough to handle, the skin should slide off in large pieces.