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Peach Pie

Print Makes about 1 pie
Use fresh peaches to put your pie together. Bake now or freze to enjoy in the year ahead.

Level of Ease:


Preserving Method:


You Will Need:

  • 5 cups peaches, peeled and sliced (about 2-1/2 lb or 7 medium)
  • 2 9-inch pie crusts
  • Softened butter
  • 2/3 cup firmly packed brown sugar
  • 1/3 cup flour
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger


  1. Treat peaches to prevent darkening. Line bottom of 9-inch pie plate with first pie crust. Spread butter on bottom crust to prevent sogginess.
  2. COMBINE brown sugar, flour and spices in a large mixing. Toss in peaches.
  3. PLACE peach mixture into unbaked pie shell. Place second pie crust over top. Seal and crimp edge.
  4. WRAP tightly with heavy-duty foil or place in covered freezer pie container.
  5. FREEZE up to 3 to 4 months.
Quick Tip: To serve, remove foil or freezer pie container. Bake from frozen state in a preheated 400°F oven for 50 to 60 minutes.

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