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

How to Make Diane's Brown Sugar Peach Pie


  • 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.

Printable Recipe Card

About Diane's Brown Sugar Peach Pie

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