Deep-Dish Peach Pie

Preparation info

  • Difficulty


  • Serves


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Summer’s golden special—make it of ripe fruit; serve fresh from oven


  • Pastry for 1-crust pie
  • 2 c. sugar
  • ½ c. flour
  • ½ tsp. ground cinnamon
  • ½ tsp. ground mace
  • 8 c. sliced peeled fresh peaches
  • 3 tblsp. butter


  • Roll pastry into a 10" square. (Invert pan, before adding filling, over pastry and cut crust in a straight line 1" beyond edge of pan.)
  • Combine sugar, flour, cinnamon and mace. Stir gently into ripe peaches. Pour into a 9" square pan. Dot with butter.
  • Place pastry over peaches. Fold edge of crust under and flute against inside of pan. Cut steam vents.
  • Bake in hot oven (425°) until lightly browned, about 40 to 50 minutes. Serve warm with cream, whipped cream or vanilla ice cream.