Peach Pie Deluxe

    deluxe peach pie

    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