For the Peach Filling:

  • 3 1/2 lbs Certified SC peaches pitted, peeled and sliced 1/4″ thick (~6 1/2 to 7 cups sliced)
  • 1 Tbsp lemon juice
  • 1/2 cup sugar
  • 1/3 cup flour or 3 Tbsp cornstarch or potato starch
  • 1/2 tsp vanilla extract
  • 1/4 tsp nutmeg
  • 1/8 tsp salt

1 Pie Crust

For the Egg Wash & Topping:

  • 1 Certified SC egg, beaten
  • 1 Tbsp water


Preheat the Oven to 425˚F.

Peach Pie Filling:

  1. Combine all of the dry ingredients in a small bowl: 1/2 cup sugar, 1/3 cup flour, 1/4 tsp nutmeg and 1/8 tsp salt.
  2. Blanch peaches by putting them in boiling hot water for 1 min. Pit peaches and slice into 1/4″ thick slices.
  3. Transfer peaches to a large mixing bowl. Drizzle with 1 Tbsp lemon juice and 1/2 tsp vanilla and gently stir.
  4. Sprinkle with the dry ingredients and gently stir to combine. Make a topping for the pie and cut slits in the top for the steam to escape. Once the top is on, trim off any excess dough, leaving a small amount hanging over the edge, then crimp the edges all around with your fingers.
  5. In a small ramekin, use a fork to beat together the egg and 1 Tbsp water to make your egg wash. Brush the top of your pie generously with egg wash.

Peach Pie:

  1. Place pie on the center rack and bake at 425 ˚F for 20 minutes. Place cookie sheet lined with foil under the pie to catch an drips.
  2. Reduce oven to 375˚F and bake an additional 30-40 min or until the filling is bubbling. Loosely cover the pie with foil if it is starting to brown too quickly.
  3. Let the pie cool down for at least 2 hours so the filling thickens.
  4. Enjoy