Single Crust Peach Pie

Single Crust Peach Pie

"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

1 h 20 m servings 250 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Footnotes

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

Reviews

Read all reviews 92
  1. 108 Ratings

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Most helpful positive review

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 r...

Most helpful critical review

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. ...

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Newest

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 r...

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...

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 ...

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 als...

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 ...

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 wit...

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. ...

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 c...

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 ...

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