Golden Peach Pie

“My mother found this recipe in a magazine; we had never had a peach pie before. There was a group of us friends that would go out horseback riding or sailing on Shawnoe Lake in the summer. My mother would send peach pie along with us on our outings.” – Jean Hansen

“Be sure to drain the peaches well. The spices in this pie are just right to compliment the peaches.” – Calla Ferre

Golden Peach Pie

Course: Pies


  • 2 1- Pound Cans (4 Cups) Cling Peaches, Sliced
  • 1/2 Cup Sugar
  • 2 Tablespoons Enriched Flour
  • 1/4 Teaspoon Nutmeg
  • Dash Salt
  • 2 Tablespoons Butter Or Margarine
  • 1 Tablespoon Lemon Juice
  • 1/2 Teaspoon Orange Peel Shredded
  • 1/8 Teaspoon Almond Extract
  • 1 Plain Pie Pastry


  • Drain peaches, reserving 1/3 cup syrup.
  • Combine dry ingredients; add reserved syrup. Cook and stir until mixture thickens. Add butter, lemon juice, orange peel, almond extract and peaches.
  • Line 9-inch pie plate with pastry. Fill with peach filling. Add lattice top. Bake in hot oven (400 degrees) for 40-45 minutes. Serve warm.

Recipe – Calla Stacker

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