Single Crust Peach Pie

Single Crust Peach Pie

Lori 0

"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!"

Ingredients 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.
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Reviews 89

  1. 103 Ratings

Paul G

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 the crust or you will get soupy pie! - Serve soon after baking. It's a beautiful pie fresh from the oven but as it sits it looks less attractive (the topping absorbs the liquid). Still tastes good but if you're having company I would do everything up to the placing the topping ahead of time, then put the topping on and bake when you're ready to serve.


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 filling had juice from one small lemon, about 1/2cup to 3/4 cup of sugar, cinnamon, nutmeg and about 1-2 tablespoons of cornstarch mixed with a tiny amount of water to thicken it up. I didn't do a lot of measuring on the filling so those are estimations. I just didn't want a soupy pie, and I knew this would work. It turned out super. I made an extra for my husband to take to work. This recipe is a keeper.


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 in the pie crust. As a topping, I mixed 1/4cup butter, 1/3cup+1TBS flour, 1/4cup brown sugar, and 1/4cup white sugar, then placed flattened chunks of dough on top. It made the pie look nice on top, and gave it a slightly crunchy texture. **Be sure to cut the peach slices thick, otherwise they get cooked down too much and it makes the filling soupy. Tastes great any way you eat it--hot, cold, or al a mode!