Georgia Peach Pie

Fresh peaches, buttery pie crust, and a straight-up bonkers streusel make this Georgia Peach Pie an absolute favorite. Don’t be surprised if serving a single slice elicits wild proclamations of undying love. This pie uses the recipe for Our Favorite Piecrust.

5.0 from 2 reviews
Georgia Peach Pie
Makes 1 (9-inch) pie
  • 3 pounds fresh peaches, peeled, pitted, and sliced
  • 1 cup (200 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  • 1 lemon, zested and juiced
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ recipe Our Favorite Piecrust
  • 1 tablespoon (8 grams) cornstarch
  • 2 tablespoons low-sugar fruit pectin
  • 1 teaspoon grated fresh nutmeg
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • Browned Butter Pecan Streusel (recipe follows)
  1. In a large bowl, toss together peaches, 1 cup (200 grams) sugar, lemon zest and juice, and salt. Let stand for 30 minutes.
  2. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Reroll scraps, and use a decorative cutter to cut shapes. Place on outer edge of piecrust. Freeze for 30 minutes.
  3. Transfer 1 cup peach mixture to a small bowl, and mash with a fork. Strain remaining peach mixture through a colander into another large bowl. Reserve ½ cup peach liquid; discard remainder. Return drained peaches to large bowl, and toss with cornstarch.
  4. Preheat oven to 400°F.
  5. In a small skillet, whisk together reserved ½ cup peach liquid, pectin, nutmeg, vanilla bean seeds, and remaining 2 tablespoons (24 grams) sugar. Cook over medium heat until pectin dissolves and mixture is thickens slightly, 3 to 4 minutes.
  6. Toss together peach mixture and reserved 1 cup mashed peaches; pour into prepared crust. Drizzle with pectin mixture. Top with Browned Butter Pecan Streusel. Place pie on a baking sheet.
  7. Bake for 20 minutes. Reduce oven temperature to 375°F, and cover pie loosely with foil. Bake until golden brown and bubbly, 30 to 35 minutes more.

5.0 from 2 reviews
Browned Butter Pecan Streusel
Makes about 1 cup
  • ¼ cup (57 grams) unsalted butter
  • ½ cup plus 1 tablespoon (71 grams) all-purpose flour
  • ⅓ cup (38 grams) toasted chopped pecans
  • ¼ cup (50 grams) granulated sugar
  • 2 tablespoons (28 grams) firmly packed dark brown sugar
  • 1 teaspoon (3 grams) kosher salt
  1. In a small saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and let cool slightly.
  2. In a medium bowl, whisk together flour, pecans, sugars, and salt. Drizzle with browned butter, and stir with a wooden spoon until combined. Crumble with your fingertips until desired consistency is reached.



  1. […] Recipe #3 down, 183 recipes to go! I make a LOT of pies!!! We have our own fruit orchard so making pies is a weekly thing in our house. I do get in a rut of the way I make pies; so it was fun following a recipe that had some techniques I’ve never tried. I think the next time I’d double the cornstarch, or go with the called for 1 Tablespoon, but add a 2nd thickener. It definitely made for a beautiful pie with the streusel topping, and crust cut outs. Check out the recipe here – Georgia Peach Pie. […]

    • Hi Tina!

      Thanks for reaching out! We recommend the low sugar pectin, as it will set with a lower ratio of added sugar. If you are to use a regular pectin, you run the risk of the pie not setting properly.

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