Georgia Peach and Pecan Pie

Southern Kitchen

Serves: 8

Hands On Time: 20 minutes

Total Time: 1 hour and 30 minutes


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.

About the recipe

Two famous Georgia crops, peaches and pecans, share the spotlight in this simple open-faced pie.

Tester’s note: Before sprinkling the top with pecans, you can also dot the fruit with 1 or 2 tablespoons of butter to enhance the flavor. Fruit varies in sweetness and juiciness, so feel free to reduce the sugar by 1/4 cup if the peaches are exceptionally sweet, or to reduce the cornstarch by 1 tablespoon if the peaches are a little dry.

Use a ready-made pie crust or your favorite from-scratch recipe. Turn this dessert into a fall or winter pie by replacing the peaches with apples.

Recipe courtesy of Betty and Del DeBaryshe.