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Let’s Get Cooking: Peach Pie

Peach Pie

Mark your calendars, August is National Peach Month. There are over 2,000 varieties of peaches and with their sweet, juicy nature makes them a great fruit for desserts. With the end of peak peach season approaching, you better believe I have National Peach Pie Day marked on my calendar. To celebrate this juicy day, I am sharing my favorite easy to make peach pie recipe.


  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 4-1/2 cups sliced peeled peaches
  • Pastry for double-crust pie (9 inches)
  • 3 tablespoons cornstarch
  • ¼ teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 teaspoons lemon juice
  • 1 tablespoon butter



In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-inch. pie plate with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.

Step 2:

In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.

Step 3:

Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.
Once your pie has cooled serve yourself up a slice, top it with a scoop of vanilla bean ice cream and enjoy. Happy baking!

By: Amanda Thrupp

Amanda Thrupp is a marketing coordinator at Ameris Bank. She is a Columbia, South Carolina transplant from Cleveland, Ohio. Amanda is a lover of coffee, enjoys travel and new experiences and considers herself a food connoisseur.