Diane's Brown Sugar Peach Pie

Diane Hopson Smith

By
@DeeDee2011

I had a few peaches left from making peach jam, just enough to make a peach pie. I didn't use a recipe, just added what I thought would be good. I was pretty pleased with the results!

I also wanted to try out splenda and I must admit I was pleasantly surprised. This pie was sweet but not too sweet, just right! And, if I didn't know better, I would have never guessed splenda was used in place of sugar.

My recipe, my photo's.

Hope you enjoy!


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Comments:

Serves:

Makes one 9-inch deep dish pie

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

8 to 10
fresh peaches, peeled, pitted and sliced
2 Tbsp
lemon juice
1/2 c
splenda brown sugar
1/3 c
splenda
1/2 tsp
salt
1/2 stick
butter
3 Tbsp
flour
3 Tbsp
sugar
1 tsp
cinnamon, ground (or use nutmeg if you prefer)
2
pillsbury pie crust (1 box with 2 crust)
sugar and cinnamon to sprinkle on top pie crust

Directions Step-By-Step

1
Preheat oven to 375 degrees.
2
Toss peaches in lemon juice to keep fruit looking fresh and from turning brown.
3
In a med/large pot, combine sliced peaches, brown sugar splenda, splenda, and butter. Bring to a slow simmer.
4
Combine flour, sugar, cinnamon and salt; add to simmering peaches. Stir until juice begins to thicken.
5
Pour into 9-inch, pie crust lined, deep dish pie plate; top with crust and pinch seams together. Pierce top crust with fork, sprinkle with cinnamon sugar and bake 35 to 40 minutes until lightly browned. Juices my bubble over some.
6
Allow pie to cool some before serving. This is a juicy pie so I would recommend that you just spoon the goodness on to a dessert plate or in a bowl, serve as is or with a scoop of vanilla ice cream.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Hashtag: #Summertime