Recipe By Lori
Rating
Published Jul 15th
Prep 30m Cook - Additional 50m Ready In 1h 20m
Servings 1 pie Calories 249.7

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!

Recipe Ingredients

  • ¾ cup white sugar
  • 2 tablespoons butter, softened
  • ⅓ cup all-purpose flour
  • ¼ teaspoon ground nutmeg
  • 6 fresh peaches - pitted, skinned, and sliced
  • 1 recipe pastry for a 9 inch single crust pie

Cooking Directions

  1. 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. 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.

Nutrition Facts

  • Calories 249.7
  • Carbohydrate 37.5 g
  • Cholesterol 7.6 mg
  • Fat 10.4 g
  • Fiber 1 g
  • Protein 2 g
  • Saturated Fat 3.7 g
  • Sodium 140.4 mg
  • Sugar 23.3 g

Reviews

  1. 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 with about 1/2 cup of flour then coated again with half the flour/sugar mixture. Of course the baking took longer, - Read more ...
  2. 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 a little brown sugar to the peaches too. They just weren't very sweet. Then I doubled the crumble recipe - Read more ...
  3. 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 called Single Crust Peach Pie?
  4. 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 also tossed the peaches in flour before adding to the pie. It wasn't runny at all - Read more ...
  5. 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. It has turned out to be such an unattractive dish. Like others said I'm sure that it - Read more ...
  6. 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 of just putting the peaches in -- this way it would be soupy. The - Read more ...
  7. 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 of white, added 1/4tsp of cinnamon and a dash of allspice. I coated the peaches in the mixture then placed - Read more ...
  8. 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 rest of the ingredients. You may be surprised at how much juice comes off while they sit. Don't slice them directly into - Read more ...
  9. 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 1/4 tesp of cinnamon and 1/4 teasp of vanilla.. It was awesome..I also used canned peaches (Del - Read more ...
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