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Fresh Georgia Peach Pie


May use 5 cups frozen peaches, thawed

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  • Pastry for 1 double-crust (9-inch) pie
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup all-purpose flour
  • 1 1/2 tps. lemon juice
  • 1/2 tsp. gound cinnamon
  • 1/4 teaspoon salt
  • 5 cups peeled, sliced fresh peaches
  • 2 tablespoon butter or margarine cut into small pieces



Step 1

Fit 1 pie crust into a 9-inch pieplate according to package directions.

Sprinkle lemon juice over peaches and toss gently.

Combine sugar, flour, cinnamon, and salt in a large mixing bowl. Add peaches, and toss gently to coat. Pour peach mixture into pastry shell; dot with butter.

Top with remaining piecrust; fold edges under and crimp. Cut several slits in top for steam to escape. Bake at 425° for 15 minutes; shield edges with aluminum foil to prevent excessive browning. Bake additional 25 to 30 minutes at 375 degrees or until crust is golden brown. Let cool on wire rack 1 hour.

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