diane's brown sugar peach pie

★★★★★ 1 Review
DeeDee2011 avatar
By Diane Atherton
from PINE MOUNTAIN, GA

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 Review
serves Makes one 9-inch deep dish pie
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For diane's brown sugar peach pie

  • 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
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How To Make diane's brown sugar peach pie

  • 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.

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