All-time best peach pie from The Complete Southern Cookbook: More Than 800 of the Most Delicious, Down-Home Recipes by Tammy Algood

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on August 07, 2019

    This is peach pie kicked up a notch to heavenly status! The brown sugar gives it a hint of rich caramel flavor unlike white sugar. I had to make a couple of minor substitutions (peach liqueur instead of peach brandy and apricot jam instead of peach jam) but the end result was a perfect celebration of fresh peach flavor. I also used cornstarch instead of flour as a thickener which I prefer. I let the peaches sit in the bowl with the liqueur, jam, brown sugar and cornstarch for about 15 minutes and put them into a medium frying pan over low heat to gradually thicken before putting the filling into the pie shell so that the bottom pie crust would be less likely to sog.

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