About two months ago, The Peach Truck came up to our town on its tour all the way from Nashville, Tennessee. I admit… I didn’t stand in line to buy a box of peaches. But my friend Mary did, and she brought a bag of peaches over to my house–just enough peaches for a pie, as it turned out.

That’s when I remembered that I used to make spicy peach jam. I haven’t made that jam in awhile, though my sister-in-law told me the other day that it was her favorite jam. And she lives in Georgia! (Obviously, I need to get more peaches, and make her some jam.)

Anyway, I adapted the jam recipe to make Spiced Peach Pie.

And my husband, who is not a fan of peaches, says it’s one of the best pies I’ve made–and I’ve made a lot of pies. Honestly, we were so eager to dig into it (and enjoyed it so much) that I didn’t get a photo of the pie until we were down to the last two slices. I didn’t get the best photo, so don’t judge the pie recipe by the photo!)

Well, next time The Peach Truck comes through town, I’ll be there!

In the meantime, my spiced peach pie recipe:


  • Dough for double-crust pie
  • 4 cups peeled and sliced fresh peaches
  • 3/4 cup white granulated sugar
  • 2 tablespoons cornstarch
  • 3 tablespoons minute tapioca
  • 1 teaspoon almond extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 3 tablespoons butter


  • Pre-heat oven to 450 degrees F
  • Line pie plate with crust
  • Mix peaches, sugar, cornstarch, tapioca, almond extract, cinnamon, cloves, allspice
  • Turn into pie shell
  • Cut up butter into small bits, and dot on top of pie filling
  • Top with second crust and cut slits to vent (or make a lattice top)
  • Brush top crust with a little milk or cream, or melted butter, or egg white, and sprinkle with granulated white sugar
  • Crimp edges
  • Bake for 10 minutes at 450-degrees F, then lower to 350 degrees and bake another 30 minutes
  • Let cool on rack before serving