Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
New You
Healthy Cooking
More Recipes Like This
Peach Pie
Peach Pie the Old Fashioned Two Crust Way
Fresh Peach Pie I
Peach Cream Pie I
Peach Custard Pie I
MORE
Top Related Articles
Summer Fruit Desserts
Making a Lattice-Top Pie Crust
Making a Pie Crust, Step by Step
Making Fancy Pie Crust Toppers
Double Crust Pie (Video)
Can you Bake a Cherry Pie?
Making Apple Pie Filling
Rhubarb: The Pie Plant
Pie Troubleshooting Guide
Pass the Pie
Related Collections
Peach Pie
Colorado
Fruit Pies
Peach
Dessert Pies
Favorite Products
Allrecipes Cookbooks
Shop
TasteBook
Culinary Schools
Create-A-Cookbook
Magazines
Cooking In Style Club
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Single Crust Peach Pie
SUBMITTED BY:
Lori
PHOTO BY:
Cherry
"My mother made this pie several times a month in the fall with fresh peaches from the Western Slope of Colorado, the BEST peaches in the world! It is still one of our family's favorites!"
RECIPE RATING:
Read Reviews
(57)
Review/Rate This Recipe
PREP TIME
30 Min
READY IN
1 Hr 20 Min
Original recipe yield 1 pie
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3/4 cup white sugar
2 tablespoons butter, softened
1/3 cup all-purpose flour
1/4 teaspoon ground nutmeg
6 fresh peaches - pitted, skinned, and sliced
1 recipe pastry for a 9 inch single crust pie
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
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.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Aug. 5, 2003 by
Paul G
X
Full Review
Paul G
Aug. 5, 2003
Two comments: - The trick to making it less "soupy" is to drain the peaches...yes, even with fresh peaches. After slicing I recommend putting the slices in a colander while you prepare the rest of the ingredients. You may be surprised at how much juice comes off while they sit. Don't slice them directly into the crust or you will get soupy pie! - Serve soon after baking. It's a beautiful pie fresh from the oven but as it sits it looks less attractive (the topping absorbs the liquid). Still tastes good but if you're having company I would do everything up to the placing the topping ahead of time, then put the topping on and bake when you're ready to serve.
Was this review helpful?
[
YES
]
41 users found this review helpful
Two comments: - The trick to making it less "soupy" is to drain the peaches...yes, even with...
MORE
MORE
Reviewed on Dec. 10, 2003 by
momma_s
X
Full Review
momma_s
Dec. 10, 2003
I've made this pie twice, once with yellow peaches, then white flesh peaches. Next time I'll mix the two (If only using one kind of peach, I recommend white flesh)! I used brown sugar instead of white, added 1/4tsp of cinnamon and a dash of allspice. I coated the peaches in the mixture then placed in the pie crust. As a topping, I mixed 1/4cup butter, 1/3cup+1TBS flour, 1/4cup brown sugar, and 1/4cup white sugar, then placed flattened chunks of dough on top. It made the pie look nice on top, and gave it a slightly crunchy texture. **Be sure to cut the peach slices thick, otherwise they get cooked down too much and it makes the filling soupy. Tastes great any way you eat it--hot, cold, or al a mode!
Was this review helpful?
[
YES
]
20 users found this review helpful
I've made this pie twice, once with yellow peaches, then white flesh peaches. Next time I'll...
MORE
MORE
Reviewed on Dec. 10, 2003 by BSITTER
X
Full Review
BSITTER
Dec. 10, 2003
Yummy. I've made a lot of peach pies, and this one was one of the best. I did make a few changes though. I made extra topping, so I'd have an extra cruchy top. Plus, I made a pie filling instead of just putting the peaches in -- this way it would be soupy. The filling had juice from one small lemon, about 1/2cup to 3/4 cup of sugar, cinnamon, nutmeg and about 1-2 tablespoons of cornstarch mixed with a tiny amount of water to thicken it up. I didn't do a lot of measuring on the filling so those are estimations. I just didn't want a soupy pie, and I knew this would work. It turned out super. I made an extra for my husband to take to work. This recipe is a keeper.
Was this review helpful?
[
YES
]
15 users found this review helpful
Yummy. I've made a lot of peach pies, and this one was one of the best. I did make a few...
MORE
MORE
Reviewed on Jul. 25, 2007 by NDOMMEL
X
Full Review
NDOMMEL
Jul. 25, 2007
I took the advice of others and added cinnamon, but why stop there... I cut the white sugar down to 1/2 cup, added 1/3 cup of brown sugar, 1/3 cup rolled oats and one extra tbls of butter. I also tossed the peaches in flour before adding to the pie. It wasn't runny at all and it's hard to tell if it would've been had a not used the flour. I also set the stove to broil for a minute to crispen up the top crust. It came out really good. I don't expect this pie will last long in my house.
Was this review helpful?
[
YES
]
14 users found this review helpful
I took the advice of others and added cinnamon, but why stop there... I cut the white sugar...
MORE
MORE
Reviewed on Mar. 15, 2003 by MIHAELA
X
Full Review
MIHAELA
Mar. 15, 2003
Made this pie for guests and they loved it.
Was this review helpful?
[
YES
]
7 users found this review helpful
Made this pie for guests and they loved it.
MORE
MORE
Reviewed on Sep. 25, 2007 by
Lisa Michelle
X
Full Review
Lisa Michelle
Sep. 25, 2007
I'm no pie expert, but with all the input on this one, I couldn't miss. I actually used frozen peaches that I thawed and drained. I tossed the peaches with flour as others suggested, and added a little brown sugar to the peaches too. They just weren't very sweet. Then I doubled the crumble recipe as other suggested and added both cinamon and nutmeg. I had plenty of crumble left to completely cover the pie. I cooked it 450 for 10 mins then 350 for 40 mins and it was perfect. I used the middle rack in my oven and wrapped the edges of the crust with foil until about ten mins before it was done. Oh yeah, this recipe is a keeper especially since I found a way to use frozen peaches. thanks for the recipe.
Was this review helpful?
[
YES
]
6 users found this review helpful
I'm no pie expert, but with all the input on this one, I couldn't miss. I actually used...
MORE
MORE
Reviewed on May 18, 2004 by CTCOOK704
X
Full Review
CTCOOK704
May 18, 2004
Please don't waste your time with this recipe. It is not pie. It is peach goop in a shell. I followed the instructions and I also followed the advice of others to drain the fresh peaches a bit. It has turned out to be such an unattractive dish. Like others said, I'm sure that it tastes good with ice cream but you would not want to try and serve this "pie" to guests. Sorry. I've made so many great recipes from this site but this was the only really bad one so far.
Was this review helpful?
[
YES
]
6 users found this review helpful
Please don't waste your time with this recipe. It is not pie. It is peach goop in a shell. I...
MORE
MORE
Reviewed on Jul. 16, 2003 by
IGLOOSGIRL
X
Full Review
IGLOOSGIRL
Jul. 16, 2003
This was a great pie..My husband loved it and had his when it was warm with a scoop of vanilla ice cream..I only changed a couple things..I only added a pinch of the nutmeg and also added about 1/4 tesp of cinnamon and 1/4 teasp of vanilla.. It was awesome..I also used canned peaches (Del Monte No Sugar Added) but cant wait to try it with fresh ones. mmmmmmmm DELICIOUS!!! Thanks.. (Brampton, Canada)
Was this review helpful?
[
YES
]
6 users found this review helpful
This was a great pie..My husband loved it and had his when it was warm with a scoop of vanilla...
MORE
MORE
Reviewed on Aug. 8, 2007 by
mama2chix
X
Full Review
mama2chix
Aug. 8, 2007
This was a really good pie. I will change a few things. The biggest change will be adding more peaches. Fill that pie pan up! Oh, and why is there a picture of a two crust pie for a recipe called Single Crust Peach Pie?
Was this review helpful?
[
YES
]
5 users found this review helpful
This was a really good pie. I will change a few things. The biggest change will be adding...
MORE
MORE
Reviewed on Aug. 29, 2002 by LOUISE CANADA
X
Full Review
LOUISE CANADA
Aug. 29, 2002
This pie was so soupy I had to serve it with a spoon in bowls! I don't recommend it.
Was this review helpful?
[
YES
]
5 users found this review helpful
This pie was s