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Georgia Peach and Pecan Pie

Serves: 8
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1/2 cup pecan halves
Dough for a single pie crust
6-8 large, ripe, Georgia peaches, peeled and sliced (about 6 cups)
1 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon nutmeg
Pinch mace


Heat oven to 300 degrees.

Spread the pecans on a baking sheet and toast in the oven for 10 minutes. Remove and once cool to the touch, chop into pieces. Increase oven temperature to 350 degrees.

In the meantime, roll out the crust and line a 10-inch pie pan; crimp the edges. Chill while preparing the filling.

In a large bowl, combine the peach slices, sugar, cornstarch, nutmeg and mace. Pour into the pie shell, mounding slightly in the center. Sprinkle the pecans over the peaches.

Bake the pie until the crust is browned and the fruit is soft, about 35 minutes. Cool 30 minutes or more before serving.


Per serving: 308 calories (percent of calories from fat, 30), 3 grams protein, 53 grams carbohydrates, 4 grams fiber, 11 grams fat (2 grams saturated), no cholesterol, 146 milligrams sodium.

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