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Lighter Carolina Peach Pie



– 4 cups peeled, sliced peaches – 1/3 cup sugar – Cinnamon – All-purpose flour for the work surface – Pastry dough for 1 9-in. pie – 2 tbsp. Real California butter – 1 large egg, lightly beaten baking
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Serves 8

Preheat an oven to 425°F.

In a large bowl, combine the peaches, sugar, and cinnamon to taste. Set aside.

On a lightly floured work surface, roll out the pastry as thin as possible, then transfer it to it to a 9-in. pie pan, letting the crust fall over the sides. Add the peach mixture, then cut the butter into several small pieces and dot them over the peaches. Fold the edges of the pastry up over the filling (it will not completely cover the peaches), then brush the top of the pastry with the egg (you won’t need all of it). Bake for 15 minutes.

Reduce the oven to 375°F and bake until the crust is nicely browned and the peaches are tender, about 40 minutes. Transfer to a wire rack to cool slightly, or completely, before serving.

By Betty S. from Charlotte, North Carolina