Single Crust Peach Pie

Single Crust Peach Pie


"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!"


1 h 20 m {{adjustedServings}} servings 250 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 37.5g
  • 12%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  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. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 103 Ratings


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 r...

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...

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 ...