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Orchard Peach Pie

Orchard Peach Pie

Treat your family to a taste of summer, no matter what the season. This pie is fantastic served warm or chilled, and has the perfect touch of sugar and spice.

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  • 2 (15 ounce) cans Del Monte Lite® Yellow Cling Sliced Peaches
  • 2 tablespoons cornstarch
  • 2 tablespoons sugar, or to taste
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • Refrigerated pastry for 2 (9-inch) pie crusts
  •  Low-fat vanilla ice cream or whipped cream (optional)


  1. Heat oven to 425 degrees F.
  2. Drain fruit reserving 1 cup syrup.
  3. Dissolve cornstarch in syrup in saucepan. Add sugar, cinnamon and nutmeg. Cook, stirring constantly, until thickened and translucent; adjust sugar as desired.
  4. Stir in fruit.
  5. Prepare pie crusts. Place bottom crust in pie plate and spoon in fruit mixture. Place top crust over fruit; seal and flute edges. Make slits in top crust for venting.
  6. Bake on lower oven rack for 25 minutes or until golden brown.
  7. Serve with low-fat vanilla ice cream or whipped cream, if desired.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 8 servings

Recipe and photo credit: Del Monte Foods.