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! Nothing beats a fresh peach pie in the summertime when peaches are in season!
Table of Contents
- This Southern Peach Pie Recipe will knock your socks off
- Peach Pie Recipe ingredients
- How to Make Peach Pie
- How to Serve this Recipe for Peach Pie
- Homemade Peach Pie Recipe pro tips
- Homemade Peach Pie storage
- Old Fashioned Peach Pie FAQs
- More Easy Homemade Pie Recipes for Pie Lovers
- Best Peach Pie Recipe Recipe
This Southern Peach Pie Recipe will knock your socks off
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! 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 fresh 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 this fresh 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.
Peach Pie Recipe ingredients
- Unbleached all purpose flour
- Granulated sugar table salt
- Vegetable shortening
- Ice water
- Ripe peaches peeled and sliced
- Sugar - Of course we want to add some sweetness to the filling but I don’t want it overly sweet.
- Cornstarch - a thickening agent for the filling
- Flour - also used to help thicken the filling.
- Cinnamon - Adds a wonderful flavor with the peaches
- Lemon juice
- 1 egg beaten - to use as an egg wash for the pie crust
- Coarse sugar - for sprinkling on top of pie crust
Is flour or cornstarch better for peach pie?
Honestly they both work great. It’s just a matter of your personal preference. Cornstarch can go a little further only because it has twice the gelling power of flour. My only tip is to not use too much of one. It can change the taste of the filling and can sometimes leave the filling grainy.
How to Make Peach Pie
- Make the pie crust. I have a whole post on how to make a pie crust with my favorite pie crust recipe and tips and tricks. Or you can just use your favorite storebought pie crust.
- Heat. Preheat the oven to 400 degrees F. Place the bottom pie crust in a pie shell.
- Peel Peaches. I have a trick to easily peel those peaches. You will need a large pot of boiling water. Lower the peaches into the water and wait for about 40-60 seconds. Remove the peaches with a slotted spoon and place in a bowl with ice water. After a few seconds the skin should slip right off just by rubbing on it with your fingers. Remove the pits and slice the peaches.
- Make filling. In a large bowl combine all the filling ingredients. The fresh peaches, sugar, cornstarch, flour, cinnamon, allspice, salt, vanilla, and lemon juice. Stir everything together until the peaches are evenly coated.
- Fill pie shell. Pour the peach filling mixture in the bottom pie shell. Dot the filling with squares of butter, then roll out the top pie crust and gently transfer it over the peach pie filling. You can also make a lattice pie crust using these instructions. Crimp the edges and if doing a whole top pie crust make sure you cut a few slits in the top to let steam release. Brush the crust with the beaten egg and then sprinkle the coarse sugar on top. I do these two steps for both a lattice crust and a whole crust.
- Bake. Place pie on a baking sheet and bake in the oven for 45-50 minutes, until the filling is bubbling and the crust is nicely browned. You may need to cover the edges with tin foil during the last 15-20 minutes of baking to prevent the crust from getting too brown.
- Let pie cool. I know this step is so hard and a giant piece of hot, fresh peach pie is calling your name but it is best to let the pie cool so the filling can set up properly. Now, this filling won't set up quite like an apple pie filling and will still be a little juicy because peaches are delicious and so darn juicy. Ideally, you will want to let the pie cool for at least 3 hours before cutting into it. You can serve with a big scoop of vanilla ice cream.
How to Serve this Recipe for Peach Pie
I love a good big slice of peach pie served with a big scoop of vanilla ice cream. You can also top it off with whipped cream or any ice cream flavor that goes well with peach. I highly recommend trying my Toasted Almond Ice Cream or Butter Pecan Ice Cream with a slice of this peach pie! You can serve the pie on its own but it’s so delicious a la mode.
Homemade Peach Pie Recipe pro tips
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 or a lattice crust 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.
Homemade Peach Pie storage
You can store leftover peach pie covered in the fridge for 3-4 days or on the counter at room temperature for up to 2 days. Some pie crusts can start to get soggy from the filling if left out too long so it’s best to consume the pie in a timely manner.
Old Fashioned Peach Pie FAQs
I almost always use flour or cornstarch to thicken a pie filling. Cornstarch can leave a more shiny, glossy filling and flour leaves more of a matte finish. In certain instances tapioca, clearjel, arrowroot, and potato starch can also be used to help thicken.
You don’t have to peel the peach but I highly recommend removing the peach skin for peach pie filling and I have such an easy way to remove the skin mentioned in the post above. The skin can sometimes be bitter but this is just my personal preference. The skin can be left on and will become tender in the baking process. Some people like the skin on so again, just your personal preference or if time is a factor you can leave the skin on.
I haven't had too much of an issue with my pie crust getting soggy while baking. There are a couple of tips to protect the crust though. Adding a layer of slightly beaten egg before pouring the filling in can form a seal on the crust. Sprinkling a little bit of flour on the bottom crust before adding the filling can help absorb some moisture. Making sure your filling isn't too liquidy will also help. Also, after baking, consume the pie within a couple days because the longer it sits out, the more the crust will start to absorb the liquids and start to get mushy and soggy.
You don’t want a runny pie filling! To avoid that make sure you add enough flour or cornstarch to help thicken the filling. Don’t add too much sugar because that can pull more juices out of the peaches making it more runny. Also, make sure you are baking the pie long enough. You want to give enough time for the filling to get nice and thick and bubbly and letting the pie rest and cool completely will ensure your filling has set up properly.
Peach pie and peach cobbler are actually quite different! A peach pie has a bottom crust and a top crust with the peach filling. A peach cobbler has a cake or biscuit dough placed throughout or on top of the the peach filling and baked together. They are alike in the fact that they are both delicious.
More Easy Homemade Pie Recipes for Pie Lovers
- Old-Fashioned Banana Cream Pie
- Dutch Pear & Nutmeg Pie with Streusel Topping
- Easy Coconut Cream Pie
- Fresh Strawberry Pie
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Best Peach Pie Recipe
Double-Crust Pie Crust
- 2 ½ cups unbleached all-purpose flour, plus extra for the work surface
- 2 Tablespoons granulated sugar
- 1 teaspoon table salt
- ½ cup vegetable shortening, chilled
- 12 Tablespoons butter, cut into ¼-inch pieces and chilled
- 6-8 Tablespoons ice water
- 6-7 large ripe peaches, peeled and sliced
- ½ cup sugar
- 3 Tablespoons cornstarch
- 2 Tablespoons flour
- ½ teaspoon cinnamon
- Pinch of allspice, optional
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons butter
- 1 egg, beaten
- Coarse sanding sugar, for sprinkling on top of the pie crust
Double-Crust Pie Crust
- Stir together the flour, sugar, and salt. Using a pastry cutter or a food processor, cut the shortening and butter into the flour until the mixture resembles coarse crumbs. It is only about 10 pulses with a food processor but a bit more work by hand. One trick to make the process a little easier is to freeze your butter beforehand, then grate it into the flour mixture before cutting it in with the pastry cutter if not using a food processor.
- Sprinkle 2 tablespoons of the ice water over the mixture. Using a fork, gently stir the water in to the flour mixture, then repeat with the remaining water, adding only 2 tablespoons at a time, just until the dough starts to come together.
- Divide the dough into two even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a disc and wrap tightly in plastic wrap. Refrigerate for 1 hour, then allow the chilled dough to sit on the counter to soften slightly for 10 minutes before rolling out.
Pie Filling & Assembly
- Heat oven to 400 degrees F. Roll out the bottom crust and line a pie plate with it.
- To easily peel the peaches, gently lower them into a large pot of boiling water for 40-60 seconds, then remove to an ice water bath with a slotted spoon to shock them. After just a few seconds, the skin should slip off easily by just rubbing the peaches with your fingers. Remove pits and slice the peaches.
- In a large bowl, combine the fresh, sliced peaches with the sugar, cornstarch, flour, cinnamon, allspice, salt, vanilla and lemon juice and toss to evenly coat the peaches.
- Fill the bottom pie shell with the peach mixture, including the juices that will be released from the peaches. Dot with butter, then roll out the top pie crust and gently transfer it over the peach pie filling. Crimp the edges and cut a few slits in the top of the crust, then brush with the beaten egg and sprinkle with coarse sanding sugar.
- Place pie on a baking sheet and bake in oven for 45-50 minutes, until the filling is bubbling and the crust is nicely browned. You may need to cover the edges with foil during the last 15-20 minutes of baking to prevent them from getting too brown.
- Remove the pie from the oven and cool for at least 3 hours before cutting into it. Serve with vanilla ice cream.
- Storage: You can store leftover peach pie covered in the fridge for 3-4 days or on the counter at room temperature for up to 2 days. Some pie crusts can start to get soggy from the filling if left out too long so it’s best to consume the pie in a timely manner.
- Freezing: You can freeze the assembled unbaked pie, then bake from frozen by adding an additional 30 minutes to the baking time. You can also freeze the baked pie, although the slices tend to be soggier when thawed. Still delicious though.
- Pie Crust: My favorite pie crust recipe with some extra tips can be found here where I share how to make pie crust. Or if you are intimidated by pie crusts you could always use a store-bought refrigerated one.
- Peaches: 6-7 large peaches is roughly 3 lbs. of peaches and yields about 6-7 cups of sliced peaches, in my experience.