Joy of Cooking's Peach Pie I. Recipe

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2 votes | 9818 views

I love this recipe because it highlights the red interior of the halved peaches and looks gorgeous. It's faster to prepare because there's less slicing, and the single pie crust saves dough--no pun intended.

Prep time:
Cook time:
Servings: 8


Cost per serving $0.26 view details
  • Pie Dough
  • 1 egg or 2 egg yolks
  • 2 tablespoons flour
  • 2/3 to 1 cup granulated sugar
  • 1/3 cup melted butter
  • Fresh peach halves
  • Whipped cream (optional)


  1. Prepare crust and place into pie plate
  2. Combine and blend well the egg(s), flour, sugar, and butter
  3. Set aside
  4. Halve, peel, and pit tree-ripened peaches
  5. Place them cut-side up in the pie shell.
  6. Pour filling mixture over the top of the peaches.
  7. Add a basic streudel topping if desired (optional--not in original recipe)
  8. Bake 15 minutes at 400 degrees F, then reduce the heat to 300 degrees F and bake about 50 minutes longer.
  9. Serve hot or, if cold, garnish with Whipped Cream.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 55g
Recipe makes 8 servings
Calories 170  
Calories from Fat 73 43%
Total Fat 8.28g 10%
Saturated Fat 5.04g 20%
Trans Fat 0.0g  
Cholesterol 44mg 15%
Sodium 62mg 3%
Potassium 46mg 1%
Total Carbs 24.09g 6%
Dietary Fiber 0.3g 1%
Sugars 22.38g 15%
Protein 1.14g 2%



  • Cosmo1162
    August 11, 2012

    I make this peach pie every summer and serve it with vanilla bean ice cream and coffee. However, I use a crust from the New Vegetarian Epicure, the lesser amount of sugar and two egg yolks. The NVE crust is all butter and no shortening. I think it gives it a lighter flavor. We all love this pie and yes, it is especially good the next day (if there is any left!).
    I've cooked/tasted this recipe!
    This is a variation
    1 person likes this review


    • K. Garner
      August 11, 2012
      Thank you for your comment. I haven't made it yet this summer, and now I feel inspired. Peace to you.

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