Recipes: Desserts

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Fresh Peach Pie


  • Pastry for double crust 9-inch pie
  • 1 cup Florida Crystals® Organic Cane Sugar
  • 4 Tbsp. all purpose flour
  • 1/2 tsp. cinnamon or nutmeg
  • 5 1/2 cups peaches, peeled and sliced
  • 1 1/2 tsp. lemon juice
  • 2 Tbsp. butter, melted


  1. Preheat oven to 425°F.
  2. Line 9-inch pie plate with half of the pastry; set aside.
  3. In small bowl, combine sugar, flour and cinnamon. In large bowl, add peaches and mix gently with lemon juice. Add flour mixture and mix carefully.
  4. Transfer mixture to the pastry-lined pie plate; sprinkle with melted butter. Trim pastry to edge of pie plate. Cut clits in remaining pastry; place on filling and seal. Crimp edges as desired.
  5. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake for another 15-20 minutes or until top is golden. Cool slightly on wire rack; serve warm.

Servings: 8

Recipe courtesy of Florida Crystals.

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