Nita’s Secret Peach Pie

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Nita’s Secret Peach Pie Nita’s Secret Peach Pie

Savannah Native, Nita McDougald, was always a lady. Like all ladies of her time, she knew how to keep a secret, especially about her pies. Luckily for us, her daughter Brenda…also a lady…can’t keep a secret.

Servings: 6
Prep Time: 30 min
Cook Time: 40 min
Difficulty: Easy

Ingredients Add to grocery list

7 cups fresh peaches, peeled and thickly sliced (can substitute frozen slices)
½ lemon, juiced
1 ½ cups sugar
¼ cup flour
½ teaspoon almond extract
¼ teaspoon nutmeg
5 tablespoons butter, divided
1 prepared pastry for a 9” double crust pie
1 egg





Pre heat oven to 425º F.

Roll one half of the pie dough out to fit the bottom of your pie pan, allowing a 1” over hang and place in the refrigerator until ready to use.

In a large sauce pan, add peaches, lemon juice, sugar and flour and stir until coated. Bring fruit mixture to a low boil. Reduce heat to low and cook until fruit is just slightly tender. Remove pan from heat. Stir in almond extract, nutmeg and three tablespoons butter. Allow to cool slightly.

Remove pie pan from refrigerator and fill with the cooled mixture. Dot the top of the fruit with the pieces of the remaining two tablespoons butter. Roll out the second crust and decorate the top of the pie with a lattice top or any special way you like. (If covering the top of your pie completely with the top crust, make sure to cut slits in the top to allow the steam to escape) Decoratively crimp the edges.

In a small bowl, whisk the egg together with 1 tablespoon of water. Brush the top of your pie with the egg wash.

Bake for 10 minutes then lower heat to 350ºF for an additional 30 minutes or until the top is golden and the fruit is bubbly.

Cool before slicing and serve with hand churned vanilla bean ice cream and a cup of coffee.

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Reader Comments:


way too runny...also when I was cooking the peaches the liquid burnt and ruined the batch.....thumbs down

By Anonymous on August 28, 2013


I have not made the pie yet but just wanted you to know I love you and everything about you. You are a good beautiful women. Have been to lady and sons and love it. We go every year on our way to Florida and again on our way back. We will never stop. Please don't stop writing cook books. I will never stop buying them.Everthing I have ever made of yours is fantastic please don't stop. God loves you and so do I

By karen on August 20, 2013


I loved your cooking show on tv and love your recipes

By mildred moses on August 05, 2013


Too much lemon (id go with 1/4 lemon instead of the half takes over the flavor of the pie) and too runny but I feel it has a lot of potential. Just need to adjust a few thing for your personal taste. Future notes: less lemon, more flour.

By Fattylovestobake on July 06, 2013


Incredible pie! Used frozen peach slices from the summer farmer's market - what a treat for the holidays. Had a hard time finding prepared pastry but used a 9" frozen deep dish pie crust, and then rolled puff pastry - cut into strips and crimped on edges for lattice top crust. For any first-time dessert recipe for dinner guests, I always know I can trust Paula!

By Elizabeth C on December 31, 2012


paula i love most of your recipes but i used the recipe for your mom's apple pie and it called for a tablespoon of cinnimon and a tablespoon of nutmeg the person i made it for said they could not eat it way to much cinnimon was that a mestake in the recipe?

By alma on November 08, 2012


I made my first Peach Pie Today from scratch, and I used this recipe. It is just awesome ! 5 Stars! And thanks Paula.

By Denise Lee on October 23, 2012


This pie is delicious but the recipe makes slightly more filling then will fill a 9" pie pan. Just keep that in mind while making it. Perhaps 6 1/2 cups of peaches would work a little better.

By Dennis on October 14, 2012


Can this pie be frozen? Anyone have good freezing advice?

By Anonymous on September 03, 2012


This is a wonderful pie! I used my peaches off of our tree in the front yard that I picked yesterday. For those of you that are having problems with it being runny you may need to cook the peach's longer when it come to a boil. For example when you are making a peach jam you let it get to a full rolling boil then turn down the heat a little and let it boil for about 1 1/2 min. This makes it thicker. Just remember you have to the stir the whole time or it could burn. I also found that if you have really ripe peach's there tends to be more juice, so if you are flash boiling to remove the skins you can always pat them with a paper towel after removing the skin to help remove some of the extra juice and water. Good luck. Thank you Paula for all your wonderful recipes.

By Rainie on July 25, 2012


This pie was amazing. I made it for my grandpas birthday and every one loved it. So thank you so much with all the amazing recipes that you have.

By Lorren Sherrill on June 21, 2012


I am a 12 year old cook and my mama loves her some Paula Deen. I want to make her this pie and hope to surprise her with this pie!Wish me luck.

By Do not want to give out on March 01, 2012


This sounds real good, but after reading the comments, I think I will use 3 tablesppons of minute tapiaca. It just gives the texture of my Mom's pies. Tthank you and for the pie crust hint, I can't pinch pie crust for the life of me.

By Laurie on November 08, 2011


WONDERFUL! Having a hard time keeping the kids away so my husband and I can eat somemore!

By Nancy on November 06, 2011


I cooked this according to the recipe. The almond extract made it taste a little strange. It was way too runny and after the allotted time the crust was still not done. I will not use this recipe again

By Mary Ann on September 30, 2011


This pie recipe is amazing. Used the "Crisco" pie crust recipe and the pie crust was perfect and didn't get soggy. I used mostly white peaches and the filling was so tasty with the almond flavoring. My family and I enjoyed the pie immensely. I will add this recipe to my favorites. Thanks for sharing Nita's Secret Peach Pie recipe.

By Celia Perez on August 15, 2011


I have been looking for a peach pie recipe and found this one to be amazing!! Can't begin to tell you how much my family and I enjoyed this pie. I used mostly white peaches and a few regular peaches. The filling came out perfect. Usually it's runny but not this one!! I used my own recipe for the pastry and was very pleased that it didn't turn soggy. Best pie I've had in a long time! Thanks, Paula for sharing Nita's recipe.

By Celia Perez on August 15, 2011


I added somewhat extra flour and alot of cornstarch.... way too much juice even when I poured it in the shell. Just didn't set peaches were extra good but this pie didn't have a lot of flavor...must need some cinnamon or something? Will try again. The Pillsbury unroll pie crust didn't do anything towards a good flavor either...need to make my own!!!

By Anonymous on August 02, 2011


When I made this there was so much peach juice that I had to drain some of it after it finished baking. Any advice? Besides that it was delicious!

By Anonymous on August 01, 2011


By Anonymous on April 04, 2011

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