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Fresh Southern Peach Pie



Six slices, or one pie if you’re really feeling hungry.


A scoop of ice cream on top just adds to the pleasure.

1 (15 oz) package of refrigerated pie crust, divided
5 cups peeled, sliced fresh peaches
1½ teaspoon lemon juice
½ cup granulated sugar
½ cup firmly packed brown sugar
¼ cup all purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
2 tablespoons butter, cut into small pieces


Preheat oven to 425 degrees.

Fit 1 piecrust into a 9 inch pie plate according to package directions.

Place peaches in a medium bowl; sprinkle with lemon juice, tossing gently. Combine granulated sugar and next four (4) ingredients; sprinkle over peaches. Toss gently to coat.

Spoon filling into piecrust, and dot with butter. Top with remaining pie crust; fold edges under and crimp. Cut several slits in top for steam to escape.

Bake at 425 degrees for 15 minutes; shield edges with aluminum foil to prevent excessive browning. Bake for 25 to 30 minutes or until golden brown. Let cool on a wire rack for 1 hour.


Recipe and Image courtesy of McLeod Farms in McBee, SC. Visit their website for more information about their fresh peaches, store, cookbook and online ordering.

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