Welcome to the ultimate guide for crafting the most delectable Southern Peach Pie, a quintessential summer dessert that embodies warmth, comfort, and the sun-kissed sweetness of ripe peaches. This easy-to-follow recipe is designed to help you create a homemade peach pie with a perfectly flaky, golden-brown all-butter crust and a luscious, bubbling peach filling. Using summer’s freshest, juiciest peaches is key to achieving that unparalleled, authentic peach flavor that makes this dessert truly unforgettable.
Why This Easy Southern Peach Pie Will Become Your Summer Favorite
There’s a reason why Southern Peach Pie holds such a special place in the hearts of dessert lovers. This particular recipe elevates the classic by combining straightforward techniques with the finest ingredients, ensuring a truly rewarding baking experience and an even more satisfying treat. Here’s why you’ll adore this peach pie:
- **Unmatched Flavor and Texture:** Imagine sweet, succulent peaches bursting with natural juices, gently spiced to perfection, all nestled within a light, crispy, and impossibly flaky all-butter pie crust. Every bite offers a harmonious blend of tender fruit and buttery pastry – pure bliss!
- **Effortless Homemade Elegance:** Despite its impressive appearance and rich taste, this is truly an easy homemade peach pie recipe. We break down each step, making it accessible for bakers of all skill levels. You’ll be amazed at how simple it is to achieve such a professional-looking and tasting dessert.
- **A Timeless Classic:** This is a classic peach pie, crafted with fresh, simple ingredients that honor traditional Southern baking. It’s a nostalgic dessert that brings people together, evoking memories of warm summer days and family gatherings.
- **Perfect for Any Occasion:** Whether it’s a casual backyard barbecue, a festive holiday celebration, or a quiet evening treat, this peach pie fits every occasion. It’s robust enough to travel and elegant enough to impress.
- **Seasonal Freshness:** Capitalizing on the peak season for peaches ensures the most vibrant flavor. There’s nothing quite like a pie made with fruit picked at its prime, offering a natural sweetness that requires minimal added sugar.
If you enjoy exploring other delightful pastry creations, be sure to try some of our other favorite pie recipes, including a comforting Lattice Crust Apple Pie Recipe, a rich Pecan Pie Recipe without Corn Syrup, a vibrant Blueberry Slab Pie, and a decadent No-Bake Cookies and Cream Pie.
Key Ingredients for the Perfect Peach Pie
The secret to an extraordinary peach pie lies in the quality and freshness of its ingredients. Each component plays a vital role in creating the ultimate taste and texture. You’ll find a comprehensive list of all ingredients and detailed instructions in the recipe card at the bottom of this post, but here’s a closer look at the stars of our Southern Peach Pie:
- Fresh Peaches: The hero of our pie! For the best results, select yellow peaches that are slightly firm to the touch but not hard, and free from any soft spots or bruises. Overly soft or mushy peaches will break down too much during baking, leading to a less desirable texture. It’s always a good idea to purchase a few extra peaches in case you need to ripen them. To ripen firm peaches, place them in a brown paper bag for a day or two. Keep a close eye on them, as peaches can soften very quickly. The ideal peach for pie holds its shape while offering juicy tenderness.
- Homemade Pie Crust: Our recipe champions a homemade pie crust for its unparalleled flakiness and rich buttery flavor. It’s made with simple yet essential ingredients: all-purpose flour, cold unsalted butter (which creates those desirable flaky layers), a touch of granulated sugar for subtle sweetness, kosher salt to balance flavors, and ice water to bring it all together without developing too much gluten. While a homemade crust is highly recommended for superior taste and texture, you can certainly opt for a good quality store-bought double crust to save time.
- Aromatic Seasonings: These ingredients enhance the natural peach flavor without overpowering it. Fresh lemon juice adds a bright counterpoint to the sweetness and helps prevent the peaches from browning. Vanilla extract contributes a warm, comforting aroma. A blend of granulated sugar and dark brown sugar provides depth and rich caramel notes. Cornstarch is essential as a thickener, ensuring your peach pie filling is perfectly set and not runny. Ground ginger and a hint of nutmeg introduce a subtle, warm spice that beautifully complements the peaches. Kosher salt balances the sweetness. While not included in our core recipe, if you enjoy a more pronounced warm spice, a 1/2 teaspoon of ground cinnamon can be added.
- Egg Wash: A simple egg wash, made from a large egg beaten with one tablespoon of water, is brushed over the top crust before baking. This step is crucial for achieving that beautiful golden-brown color and a desirable shiny, glossy finish on your pie crust. It also helps in creating a crispier texture.
How to Easily Peel and Prepare Peaches for Pie
Peeling peaches can sometimes feel like a daunting task, but with the right technique, it becomes much simpler. Here are three effective methods to prepare your fresh peaches for pie:
- Sharp Paring Knife Method: For this technique, a very sharp paring knife is your best friend. Start by carefully cutting a small ‘X’ incision at the bottom of each peach. Then, using the tip of your knife, gently work the skin away from the flesh. This method requires a bit of patience and a steady hand, but it allows for precise peeling, especially useful if your peaches are slightly under-ripe.
- Sharp Vegetable Peeler Method: This is often the quickest method, provided you have a high-quality, sharp vegetable peeler. The key here is that your peaches should not be overly soft; firm but ripe peaches work best. Simply hold the peach firmly and peel downwards, as you would a potato or apple. A sharp peeler will glide through the skin with ease, removing only a thin layer.
- Blanching Method: This method is highly effective for removing peach skins quickly and with minimal effort, especially if you have many peaches. Bring a large pot of water to a rolling boil. While the water is heating, prepare a large bowl of ice water. Using a sharp knife, cut a small ‘X’ at the bottom of each peach. Carefully submerge 2-3 peaches at a time into the boiling water for precisely 10-20 seconds. The skin should begin to pucker. Immediately transfer the blanched peaches to the ice water bath to stop the cooking process. Once cooled, the skin should easily slip off with your fingers or a paring knife. This method is excellent for preserving the peach’s firm texture.
Once peeled, cut your peaches into roughly 1/4-inch slices. Don’t worry about achieving perfectly uniform slices; a mix of slices and some small chunks often provides the best texture variation in the pie filling, making each bite interesting and delightful.
How To Make The Ultimate Southern Peach Pie
Creating this homemade peach pie is a truly enjoyable process. Follow these detailed steps to bake a pie that will earn you rave reviews:
First, prepare your fresh peaches. After peeling them using your preferred method, cut the peaches into 1/4-inch slices, incorporating some small chunks for varied texture. Place these prepared peaches in a fine mesh strainer set over a large bowl. Drizzle the fresh lemon juice over the peaches, then allow them to drain for 30 minutes to 1 hour. This crucial step removes excess moisture, preventing a soggy pie bottom and ensuring a perfectly set filling.
While your peaches are draining, prepare your homemade pie crust dough. This recipe calls for a double crust. Ensure your dough has been refrigerated for at least one hour (or up to 4 days) before you begin rolling it out. Chilling is essential for a tender, flaky crust that is easy to handle.
Preheat your oven to 425 degrees F (220 degrees C). Line a sturdy baking sheet with aluminum foil. This will catch any potential drips from the pie, making cleanup much easier and preventing a messy oven.
In a small bowl, combine your dry filling ingredients: the dark brown sugar, granulated sugar, cornstarch (our secret weapon against runny pie!), ground ginger, ground nutmeg, and kosher salt. Whisk them together thoroughly to ensure even distribution.
In a separate small bowl, prepare the egg wash by beating one large egg with one tablespoon of cold water until well combined. Set aside.
Remove one of your chilled pie dough rounds from the refrigerator. On a clean, lightly floured hard surface, roll the dough out into a 12-inch circle. Carefully transfer this dough circle to a 9-inch pie plate. Gently ease the dough into the contours of the pan without stretching it. Brush some of your prepared egg wash over the bottom of the pie crust. This creates a protective barrier, preventing the crust from becoming soggy due to the juicy peach filling. Refrigerate this bottom crust while you prepare the filling and the top crust.
Now, roll out the second dough disk into another 12-inch circle. Using a pizza cutter, pastry wheel, or a sharp knife, cut out 1/2-inch wide strips of dough. These will be used to create an elegant lattice top for your pie.
Discard the peach juices from the large bowl where they were draining. Pour the now-drained peaches back into the clean bowl. Pour the vanilla extract over the peaches, then generously sprinkle the dry ingredient mixture over them. Gently stir everything together, ensuring the peaches are evenly coated with the sweet and spiced cornstarch mixture. This coating will become the beautiful, thick, and flavorful filling.
Retrieve your prepared bottom pie crust from the refrigerator. Pour the peach mixture evenly into the crust, mounding it slightly in the center.
Now for the artistic touch: the lattice top. Arrange half of the pie dough strips vertically over the peach filling, spacing them evenly. Fold down every other vertical strip about halfway. Take one horizontal strip and place it across the top, resting it against the folded strips. Unfold the vertical strips, and then fold up the *remaining* vertical strips. Lay another horizontal strip parallel to the first. Continue this weaving pattern with the remaining strips until you have a beautiful lattice design. Trim any excess dough from the edges of the pie plate, leaving about a 1/2-inch overhang. Crimp the edges of the pie using your fingers or a fork to create a decorative and secure seal.
For an extra flaky and crisp crust, freeze the unbaked pie for at least 10 minutes. This helps the butter in the crust firm up, which contributes to flakiness. It also helps prevent the crust from shrinking during baking.
Place the formed pie onto your prepared baking sheet. Brush the entire top lattice crust generously with the remaining egg wash. If desired, sprinkle the top with turbinado sugar for an extra sparkle and delightful crunch.
Bake the pie for 20 minutes at 425 degrees F (220 degrees C). This initial high temperature helps the crust brown quickly and set. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for another 45-60 minutes. The pie is done when the entire pie filling is bubbling vigorously, especially in the center. This bubbling ensures that the cornstarch has fully activated and will properly thicken the filling. If the crust begins to brown too quickly, loosely tent the pie with aluminum foil or use a pie shield to protect the edges.
Once baked to perfection, remove the pie from the oven and transfer it to a wire rack to cool completely. This is perhaps the most challenging, yet most crucial, step: the pie needs to cool for a minimum of 4 hours, or ideally, overnight. Cutting into a warm fruit-filled pie will almost always result in a runny, messy filling that spills out. Patience will reward you with beautifully firm slices and a perfectly set filling.
Serving Suggestions for Your Southern Peach Pie
While a fresh Southern Peach Pie is undeniably delightful on its own, its flavors can be beautifully complemented with a few simple additions. For a classic touch, serve a warm slice with a generous dollop of freshly whipped cream, allowing its cool, airy texture to contrast with the warm, fruity filling. Alternatively, a scoop of premium vanilla bean ice cream melting slightly over the warm pie creates an irresistible hot-and-cold sensation. For a gourmet presentation, consider garnishing with a few fresh mint leaves or a sprinkle of toasted pecans to add a subtle crunch and herbaceous note. A light dusting of powdered sugar can also enhance its visual appeal.
Tips for a Flawless Peach Pie
Achieving pie perfection is easier with a few expert tips:
- Select the Right Peaches: Always use firm, ripe peaches for pie. Bruised or overly soft peaches will turn mushy during baking and won’t hold their shape, compromising the pie’s texture.
- Drain Your Peaches Thoroughly: This step is non-negotiable for a perfectly set filling and a crisp bottom crust. Excess peach juice can lead to a watery filling and a soggy crust. If preparing ahead, place the sliced, lemon-juice-tossed peaches in a strainer over a bowl, cover with plastic wrap, and refrigerate for up to a few hours. Any longer, and the peaches might start to degrade.
- Prepare Pie Crust in Advance: Homemade pie crust can be a time-saver when made ahead. Store tightly wrapped dough disks in the refrigerator for up to 4 days, or freeze them for up to 3 months. Thaw frozen dough in the refrigerator overnight before use.
- Always Use a Baking Sheet: Placing a foil-lined baking sheet under your pie pan is essential. It acts as a safety net, catching any potential overflow or drippings from the pie filling, keeping your oven clean and preventing burnt sugars on the oven floor.
- Prevent a Soggy Bottom Crust: Beyond draining the peaches, brushing the bottom pie crust with egg wash before adding the filling creates a protective seal. This barrier helps to prevent the fruit juices from saturating the crust, ensuring it remains wonderfully crisp and flaky.
- Vent Your Top Crust: If you choose to use a solid top crust instead of a lattice, remember to cut several slits or decorative vents into the dough. These openings are crucial for allowing steam to escape during baking, preventing the crust from puffing up unevenly and ensuring the filling cooks properly.
- Don’t Overwork the Dough: When rolling out your pie crust, handle it as little as possible. Overworking the dough develops gluten, which can lead to a tough, less flaky crust.
- Keep Ingredients Cold: For an all-butter pie crust, keeping the butter and water as cold as possible is vital. This prevents the butter from melting prematurely, creating steam during baking that results in those coveted flaky layers.
Frequently Asked Questions About Peach Pie
The key to a perfectly set peach pie filling is allowing the cornstarch to fully activate. Cornstarch needs to reach a boil to thicken properly. Therefore, ensure that the pie filling is bubbling vigorously all the way to the center of the pie during baking. Once you see consistent bubbling in the middle, the pie is typically done. After baking, it is crucial to let the pie cool completely, for at least 4 hours, before slicing. Cutting into a warm pie will invariably result in a runny filling.
Yes, this easy peach pie recipe is often best made one day ahead. This allows ample time for the filling to set up properly as it cools. The pie dough can be prepared well in advance; store it tightly wrapped in the refrigerator for up to 4 days, or freeze it for up to 3 months. For the peaches, you can peel and slice them, toss them with lemon juice, and place them in a strainer over a bowl in the refrigerator for a few hours before mixing with other ingredients and baking. However, avoid preparing the full filling mixture too far in advance, as peaches can become mushy.
While nothing quite compares to the flavor and texture of fresh summer peaches, you can use frozen peaches. If using frozen, ensure they are thawed completely and drained exceptionally well to remove excess moisture that could make your pie watery. We generally do not recommend using canned peaches for this recipe, as they are often packed in syrup and are already quite soft, which will result in a completely mushy texture once baked.
This peach pie can be stored at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Because the recipe does not contain dairy in the filling, room temperature storage is perfectly fine for a short period. Always cover the pie loosely with plastic wrap or aluminum foil to keep it fresh.
Yes, peach pie freezes beautifully. Ensure the pie is completely cooled to room temperature after baking. Wrap the entire pie in double layers of plastic wrap, followed by double layers of aluminum foil, or place it in a freezer-safe airtight resealable bag. It can be frozen for up to 3 months. To thaw, transfer the frozen pie to the refrigerator overnight. You can then gently warm it in a low oven (around 300°F/150°C) for about 20-30 minutes before serving, if desired.
More Delicious Pie Recipes to Explore
Blueberry Pie
Homemade Coconut Cream Pie
Easy Key Lime Pie (Eggless)
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Peach Pie Recipe
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Ingredients
Pie Crust
- 1 Pie Dough Recipe
Peach Pie Filling
- 3 1/2 lbs Fresh peaches (7 cups) peeled, sliced, and chunked
- 1 tbsp Fresh lemon juice
- 1/3 cup Dark brown sugar packed
- 1/3 cup Granulated sugar
- 1/4 cup Cornstarch
- 1/2 tsp Vanilla extract
- 1/4 tsp Ground ginger
- 1/4 tsp Nutmeg fresh grated is best
- 1/4 tsp Kosher salt
Egg Wash
- 1 large Egg
- 1 tbsp Water
- 1 tsp Turbinado sugar
Instructions
Pie Crust
Peach Pie
- Place the peeled and sliced peaches in a fine mesh strainer over a large bowl, drizzle with lemon juice, and let drain for 30 minutes to 1 hour to remove excess moisture.3 1/2 lbs Fresh peaches, 1 tbsp Fresh lemon juice
- Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil to catch any spills.
- In a small bowl, beat the egg with 1 tablespoon of cold water for the egg wash. Set aside.1 large Egg, 1 tbsp Water
- In another small bowl, combine dark brown sugar, granulated sugar, cornstarch, ground ginger, nutmeg, and kosher salt. Mix well.1/3 cup Dark brown sugar, 1/3 cup Granulated sugar, 1/4 cup Cornstarch, 1/4 tsp Ground ginger, 1/4 tsp Nutmeg, 1/4 tsp Kosher salt
- On a lightly floured surface, roll out one pie dough disk to a 12-inch circle. Transfer to a 9-inch pie pan, gently easing it in. Brush the bottom crust with some of the egg wash and refrigerate.
- Roll out the second dough disk to a 12-inch circle. Cut into 1/2-inch strips using a pizza cutter, pastry cutter, or sharp knife.
- Discard the peach juices from the large bowl. Pour the drained peaches into the bowl. Drizzle with vanilla extract, then sprinkle the dry ingredient mixture over the peaches. Gently stir to evenly coat the peaches.1/2 tsp Vanilla extract
- Pour the peach mixture into the prepared bottom pie crust.
- Arrange half of the dough strips vertically over the filling. Fold down every other strip, place one horizontal strip across, then unfold the folded vertical strips. Fold up the remaining vertical strips and lay another horizontal strip. Continue weaving to form a lattice top. Trim excess dough and crimp the edges of the pie. Freeze the unbaked pie for at least 10 minutes.
- Place the pie on the prepared baking sheet. Brush the top lattice crust with the remaining egg wash and sprinkle with turbinado sugar, if desired.1 tsp Turbinado sugar
- Bake at 425°F (220°C) for 20 minutes. Reduce oven temperature to 375°F (190°C) and bake for another 45-60 minutes, or until the filling is bubbling thickly in the center. If the crust browns too quickly, tent with aluminum foil.
- Remove from oven and cool on a wire rack for a minimum of 4 hours. The pie must cool completely before slicing to ensure a set filling.
Notes
If you opt for a solid top crust instead of a lattice, be sure to cut several slits into the dough to allow steam to escape during baking.
Storing – This pie does not contain dairy in its filling, so it can be stored at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Keep it covered loosely.
Freezing – For freezing, allow the pie to cool completely after baking. Wrap it securely in two layers of plastic wrap, then two layers of aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.