This recipe is perfect for a hot Summer's day!

jwilkey

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
3 hrs
total:
3 hrs 20 mins
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the water, sugar, cornstarch, and butter in a small saucepan over medium-high heat. When the mixture has come to a boil, add a few slices of the peaches, then lower heat to medium-low and simmer for 5 minutes until thick and smooth. Remove from the heat, and allow to cool completely.

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  • Place the remaining peach slices into the pie crust, and spread the sauce all over them, covering completely. Refrigerate for at least 3 hours, or until firm before serving.

Nutrition Facts

230 calories; protein 1.1g 2% DV; carbohydrates 39.2g 13% DV; fat 8g 12% DV; cholesterol 3.8mg 1% DV; sodium 162.2mg 7% DV. Full Nutrition
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Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/14/2006
Try soaking the sliced peaches in a lemon-lime soda (like Sprite). The acid in the soda keeps the peaches from turning brown as well as adding a bit of bite to the peaches. Read More
(107)

Most helpful critical review

Rating: 3 stars
08/07/2006
If you want the real thing I suggest using a recipe in which the peaches are baked. If you do make this I found two reviewer's advice helpful. Coat all the peaches with the sauce before putting in the shell and add a bit of almond extract for some extra flavor. Read More
(41)
46 Ratings
  • 5 star values: 17
  • 4 star values: 15
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 2
Rating: 4 stars
07/14/2006
Try soaking the sliced peaches in a lemon-lime soda (like Sprite). The acid in the soda keeps the peaches from turning brown as well as adding a bit of bite to the peaches. Read More
(107)
Rating: 4 stars
07/29/2006
this is my husband's favorite pie! Summer just wouldn't be summer without the fresh peach pie. I've made this recipe for several years but with some changes... I do not add the butter and I also add 1/2 pkg. of peach or white grape jello (SUGAR FREE) after the sugar and cornstarch boil. A tip... sift the cornstarch and sugar together before adding water. This helps keep the cornstarch from getting lumpy. Read More
(76)
Rating: 5 stars
07/14/2006
I've made this recipe for years it was my Mom's. My birthday is in Aug. and I have this pie instead of cake. It's my favorite pie recipe. I leave out the butter though and use Splenda to cut down on calories. Read More
(57)
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Rating: 3 stars
08/07/2006
If you want the real thing I suggest using a recipe in which the peaches are baked. If you do make this I found two reviewer's advice helpful. Coat all the peaches with the sauce before putting in the shell and add a bit of almond extract for some extra flavor. Read More
(41)
Rating: 4 stars
07/16/2006
My family has made this recipe for decades. The only difference is that I add 1/2 almond extract. A nice touch is to add maraschino cherries for garnish. When I see fresh peaches I immediately think of this pie. Delicious. Read More
(33)
Rating: 4 stars
07/21/2006
This pie was better than I expected. My cornstarch/sugar mixture never did boil; it just suddenly gelled. So didn't get to cook a few peach slices in it. I think next time I would just mix all the peaches in the cooled syrup instead of pouring it on top. It was kind of clumpy; I'd rather have it mixed in better. Lots of compliments on the fresh crisp taste of the peaches. Read More
(31)
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Rating: 5 stars
03/26/2008
Recipe is really good but instead of water buy peaches in syrup and use the juice instead of water really great. Read More
(22)
Rating: 5 stars
12/22/2006
I tried this recipe with ripe mangos and added juice and zest of a lime. It makes great pie filling!! Thanks so much Read More
(11)
Rating: 4 stars
08/04/2009
This pie is awesome! We have never liked cooked peach pie so this really fit the bill for all those fresh peaches in August. I made my glaze with half a cup of fresh sqeezed OJ and 1/2 cup peach juice from the sliced peaches. It adds color and wonderful flavor too! I would cut back on the corn starch as it was way to thick. I ended up adding more peach juice as it was cooking and that worked out just fine. Thanks for this "new" recipe We love it!! Read More
(9)
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