Southern Peach Pie
This Southern Peach Pie is a delicious and traditional dessert perfect for summer. Made with fresh, ripe peaches and a flaky homemade crust, it’s sure to be a hit at any gathering or family meal.
If you are looking for a simple recipe to make for your summer gatherings this is the recipe for you. It’s an old-fashioned recipe that your whole family will love.
Table of contents
❤️ Why You’ll Love This Recipe
- This recipe tastes just like an old fashioned dessert that your Grandma used to make.
- You only need simple ingredients so you don’t have to worry about spending a lot of money at the grocery store.
- It’s a great way to use fresh peaches during peach season or when you go peach picking.
🛒Ingredients
Next time you are grocery shopping pick up these ingredients to help you make this southern peach pie recipe. You won’t regret making this sweet treat.
- pie crust
- sliced peaches – We used fresh but you can also use frozen that’s been thawed as well.
- melted butter
- sugar
- brown sugar
- flour
- cornstarch
- salt
- nutmeg
- cinnamon
- egg
See the recipe card below for quantities.
🔪 How to Make This Southern Peach Pie
This is a quick overview of the steps needed to make this sweet treat. You can find the full steps in the printable recipe card at the bottom of this post.
In a large bowl, place the melted butter, sugar, brown sugar, flour, cornstarch, salt, nutmeg and cinnamon and stir together. Peel and slice the peaches and add them to the bowl. Stir until the peaches are coated with the seasoning mix.
Whisk the egg in a small dish for an egg wash. Use a pastry brush and paint the bottom layer of the crust. Pour the peaches into the pie tin.
Top the pie with the crust and seal the edges.
Brush with egg wash. Bake in the preheated 350 degrees for 60 – 65 until golden brown. Cool before slicing.
🥄 Equipment
You will need these kitchen tools to help you make this homemade peach pie recipe:
- rolling Pin
- large mixing bowl
- sharp knife
- small bowl
- pastry brush
- pie plate
🥫 Storage
Storage – Store the leftover pie in an airtight container in the fridge for up to 3 days.
Freezing – You can also freeze the pie baked or unbaked by wrapping it in plastic wrap and then a layer of foil in the freezer for three months. Thaw in the fridge overnight before baking.
Serve With
This peach pie goes well with a tall glass of iced cold sweet tea or a glass of milk. You can also pair it with your favorite summer meal such as this Slow Cooker Cheesy Chicken or these Slow Cooker Country Style Ribs.
💭 Tips
Here are a few tips that you can use to ensure that this recipe turns out perfectly for you when you make it.
- If you find that your crust is getting too dark, you can cover the edges with a pie shield or aluminum foil.
- We like to move our pie to a wire rack to finish cooling after 10 minutes of resting.
- It’s always a good idea to place a baking sheet underneath the pie in case it overflows in the oven.
- A scoop of vanilla ice cream tastes amazing on a warm slice of this peach pie.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
A pie has a bottom and pie crust, while a cobbler has a bisquick-like topping on it.
Cornstarch added to the filling will prevent the pie from being runny.
This pie typically is not soggy. However, if you want to make sure you can use “crust dust” or a mixture of sugar and flour to keep the crust dry during baking.
🍽 More Peach Recipes
Do you enjoy peach recipes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Southern Peach Pie
Equipment
- Rolling Pin
- large mixing bowl
- sharp knife
- small bowl
- Pastry brush
- pie plate
Ingredients
- 1 pie crust either store bought, or homemade
- 5 cups sliced peaches
- ⅓ cup melted butter
- ½ cup sugar
- ½ cup brown sugar
- 2 tablespoons flour
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 egg
Instructions
- Preheat the oven to 350 degrees.
- Roll out the pie crust to the size of your pie tin and place the bottom crust in the pan.
- In a large bowl, place the melted butter, sugar, brown sugar, flour, cornstarch, salt, nutmeg and cinnamon and stir together.
- Peel and slice the peaches and add them to the bowl. Stir until the peaches are coated with the seasoning mix.
- Whisk the egg in a small dish for an egg wash. Use a pastry brush and paint the bottom layer of the crust. This will help create a barrier to prevent the bottom crust becoming soggy during baking–especially if you have very ripe and juicy peaches.
- Pour the peaches into the pie tin and cover with the top crust as desired. Brush the top of the crust with the remaining egg wash.
- Place the pie on a baking sheet to catch any dripping during baking and place in the oven for 60-65 minutes, until the top crust is golden brown. Another tip for a fruit pie is to place the pie on the bottom rack of the oven to prevent early browning of the top crust! Works great!
- Remove and let the pie cool before slicing so the inside firms up.
- Serve with your favorite vanilla ice cream or whipped topping.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
