This classic, Southern Peach Pie is absolute dessert perfection!
Filled with summer’s juiciest, sweetest fresh peaches and made with a flaky, buttery double-crust dusted with sanding sugar, Southern Peach Pie is as beautiful as it is delicious and wonderful served à la mode with a big scoop of vanilla ice cream!
When I think of summer, I always think of peach juice dripping pink and sticky down chins and that sweet, orangey-pink peach flesh that is just bursting with yummy fresh flavor beneath fuzzy red and orange peach skins. Peaches are my all-time favorite fruit, and I say that without equivocation. But because I love fresh peaches so much, it is almost hard to bake with them because I love just eating them out-of-hand or sliced into a bowl with a little cream and sugar! Incidentally, peaches & cream in a bowl like that is Clara’s (my 6-year old) favorite treat ever and she asks for it all the time when peaches are in season.
But if you are smart, you will overbuy peaches next time you see them at the farmer’s market or in the store when they are plentiful, ripe, and on sale, just so you can bake a peach pie.
Which should really be a summer tradition if it isn’t already at your house. Because oooh boy, is this ever a delicious and easy pie! It’s easily in my top 5 pies of all time, right up with Homemade Blackberry Pie, Old-Fashioned Banana Cream Pie, Strawberry Rhubarb Pie, and maybe a Blueberry Sour Cream Custard Pie or okay, apple pie (either Dutch or Classic).
Even though apple pie might be the most iconic All-American pie option, Southern Peach Pie is definitely a contender and something you should consider for dessert this 4th of July!
The thing to know about Southern Peach Pie is that peaches already have so much intense natural flavor and sweetness that you don’t want to go too far with adding things to the pie filling. All you really need is a little sugar, some cornstarch and flour for thickening, and then the tiniest amount of cinnamon, allspice, vanilla and lemon juice to round out the flavors.
Even mediocre peaches become wonderful in peach pie, you just might want to add a little extra sugar. You could even make this with frozen peaches, although I would definitely stay away from canned, which just can’t come close to the texture and flavor of a Southern Peach Pie made with fresh or frozen peaches.
I always do a double crust for Southern Peach Pie using my perfect pie crust recipe with slits in the top for venting some of the moisture out of the pie from the peach juice as it cooks and coarse sanding sugar sprinkled over the top for a sweet crunch and pretty sparkle.
Also, please know going into it that when you make peach pie it just won’t set up quite the same as an apple pie and that’s because peaches are just so darn juicy that the filling can’t thicken up the same. Sure, if you added more cornstarch or flour, you could get the filling to thicken up more, but it would start to affect flavors and textures in weird ways and it’s just not worth it. This recipe is going to get you a fairly set but juicy peach pie filling that still allows the amazing fresh peach flavor to shine through.
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