Peach Pie Deluxe

Peach Pie Deluxe

Peach Pie Deluxe


  • 1/2 cup cane sugar
  • 1/4 cup brown sugar
  • 5-6 ripe peaches
  • 3 Tablespoons corn starch
  • 1/4 Teaspoon fresh ground nutmeg
  • 1/4 Teaspoon cinnamon
  • 1/2 Teaspoon vanilla
  • 1/2 Teaspoon almond extract
  • 1/4 Teaspoon kosher salt
  • 1 small lime juiced
  • 2 Tablespoons butter
  • 1 double crust, pasty dough


Adapted from a recipe originally published as Peach Pie in Country Woman July/August 2005.


Step 1
Cut peaches in chunks, not thin slices. I quarter mine and leave the skins on, then cut each quarter into thirds.
Step 2
Place peaches in a bowl, add sugars and let macerate until juice appears.
Step 3
In a cold saucepan, add other dry ingredients: cornstarch, nutmeg, cinnamon, salt and whisk in strained peach juice (from step 2) until fully incorporated. Place on low heat and stir until thickens, 1-2 minutes
Step 4
Remove from heat, stir in lime juice and butter until fully incorporated and smooth.
Step 5
Pour cornstarch mixture over peaches. Stir gently and well.
Step 6
Add peaches to chilled pie dough in pie plate. Add lattice top or double crust top with air vents.
Step 7
Optional: whisk an egg with one tablespoon of water and lightly brush on unbaked top crust and sprinkle with sugar before baking. This adds a nice sweet crunch and golden brown top to the crust.
Step 8
Bake at 400 for 50-60 or until filling bubbles. Let cool for an hour to set fruit filling for better slicing