Diane's Brown Sugar Peach Pie

Diane Hopson Smith


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!

★★★★★ 1 vote
Makes one 9-inch deep dish pie
15 Min
40 Min


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


1Preheat oven to 375 degrees.
2Toss peaches in lemon juice to keep fruit looking fresh and from turning brown.
3In a med/large pot, combine sliced peaches, brown sugar splenda, splenda, and butter. Bring to a slow simmer.
4Combine flour, sugar, cinnamon and salt; add to simmering peaches. Stir until juice begins to thicken.
5Pour 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.
6Allow 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