Pie Recipes

Orchard Peach Pie

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

Orchard Peach Pie

Prep: 10 min | Bake: 25 min | Yield: 8 servings


  • 2 (15 ounce) cans Del Monte Lite® Yellow Cling Sliced Peaches
  • 2 tablespoons cornstarch
  • 2 tablespoons granulated 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.


Recipe and photo used with permission from: Del Monte

God's Rainbow - Noahic Covenant