Single Crust Peach Pie Recipe -
Single Crust Peach Pie Recipe

Single Crust Peach Pie

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
  • PREP

    30 mins

    1 hr 20 mins


  1. 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.
  2. 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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 05, 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.

Most Helpful Critical Review
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.

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.

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!

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.

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.

Aug 10, 2009

I read the reviews and they helped a lot. I made some changes, cinnamon to flour/sugar mixture along with doubling the mixture. I also made a huge pile of clean, fresh peaches and coated all with about 1/2 cup of flour then coated again with half the flour/sugar mixture. Of course the baking took longer, but I watched it. My pie stood tall and beautiful. The crunchy, sugary, coating on top was delightful. All I can say is YUM! It's the best peach pie I've ever had.

Aug 08, 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?


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  • Calories
  • 250 kcal
  • 12%
  • Carbohydrates
  • 37.5 g
  • 12%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 140 mg
  • 6%

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

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