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Southern Peach Pie – Sweet, Juicy Peaches in a Golden, Flaky Crust

There’s nothing quite like a slice of Southern Peach Pie—a classic dessert filled with ripe, sweet peaches nestled in a buttery, flaky crust and baked until bubbly and golden brown. This pie is pure comfort food, evoking memories of summer evenings, family gatherings, and the irresistible scent of warm peaches and spices wafting from the oven. Whether you’re using fresh peaches picked right from the orchard or juicy store-bought peaches at their peak, this recipe captures the heart of the South in every bite. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect finish!
Print Recipe Pin Recipe
Prep Time 1 hour
bake Cool Time 4 hours
Total Time 5 hours
Servings: 8 slices
Ingredients Equipment Method Notes

Ingredients
  

For the Pie Crust
  • 2½ cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup 2 sticks cold unsalted butter, cubed
  • 6 –8 tbsp ice water
For the Peach Filling
  • 6 cups fresh peaches about 7–8 medium, peeled and sliced
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar packed
  • ¼ cup cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
For Finishing
  • 1 egg + 1 tbsp milk for egg wash
  • 1 tbsp coarse sugar optional, for sprinkling

Equipment

  • 9-inch pie plate
  • Rolling Pin
  • Mixing bowls (large & medium)
  • Measuring cups and spoons
  • Peeler
  • Small knife
  • Whisk
  • Pastry cutter or food processor (for crust)
  • Baking sheet
  • Aluminum foil or pie shield
  • Wire cooling rack

Method
 

Step 1. Make the Pie Crust
  1. In a large bowl, whisk together 2½ cups flour, 1 tbsp sugar, and 1 tsp salt.
  2. Cut in 1 cup cold butter using a pastry cutter or food processor until pea-sized crumbs form.
  3. Add ice water 1 tbsp at a time (6–8 tbsp total), mixing until dough holds together.
  4. Divide dough in half, shape into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Step 2. Prepare the Peach Filling
  1. Peel and slice 6 cups fresh peaches.
  2. In a large bowl, toss peaches with:
  3. ¾ cup sugar
  4. ¼ cup brown sugar
  5. ¼ cup cornstarch
  6. 1 tbsp lemon juice
  7. 1 tsp vanilla extract
  8. ½ tsp cinnamon
  9. ¼ tsp nutmeg
  10. ¼ tsp salt
  11. Let sit for 15–20 minutes to allow juices to release.
Step 3. Assemble the Bottom Crust
  1. Roll out one disc of chilled dough on a lightly floured surface into a 12-inch circle.
  2. Fit into a 9-inch pie plate, leaving about ½ inch overhang.
  3. Trim excess and refrigerate pie shell while you prepare the top crust.
Step 4. Fill the Pie
  1. Pour peach filling (including juices) into the prepared pie crust.
  2. Dot with 1 tbsp cold butter cut into small pieces.
Step 5. Prepare the Top Crust
  1. Roll out the second dough disc into a 12-inch circle.
  2. Choose your style:
  3. Double crust: Place whole crust on top, cut slits for steam.
  4. Lattice: Cut dough into ½–¾-inch strips and weave over peaches.
Step 6. Seal and Finish the Crust
  1. Trim top crust to match bottom overhang.
  2. Tuck edges under and crimp with fingers or a fork.
  3. Whisk 1 egg with 1 tbsp milk and brush over top crust.
  4. Sprinkle with coarse sugar if desired.
Step 7. Bake the Pie
  1. Preheat oven to 400°F (200°C).
  2. Place pie on a baking sheet to catch drips.
  3. Bake at 400°F for 20 minutes.
  4. Reduce oven to 375°F (190°C) and bake an additional 35–45 minutes, until crust is golden and filling is bubbly.
  5. If crust browns too quickly, cover edges with foil or a pie shield.
Step 8. Cool and Serve
  1. Cool pie on a wire rack for at least 3 hours before slicing.
  2. This allows filling to set for neat slices.
  3. Serve plain, with vanilla ice cream, or a dollop of whipped cream.

Notes

🧊 Storage & Reheating
Room temperature: Store covered for up to 2 days.
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze baked pie wrapped tightly for up to 2 months; thaw overnight in fridge.
To reheat: Warm slices in 325°F oven for 10–15 minutes or microwave for 30 seconds.
🥄 Variations
Bourbon Peach Pie: Add 2 tbsp bourbon to peach filling for Southern flair.
Crumble Topping: Swap top crust for a streusel of ½ cup flour, ¼ cup sugar, ¼ cup butter.
Peach Blackberry Pie: Add 1 cup blackberries for a sweet-tart twist.
Mini Hand Pies: Cut dough into circles, fill with peach mixture, bake for peach hand pies.
Spiced Peach Pie: Increase cinnamon and nutmeg, or add a pinch of cardamom.
❓ 10 FAQs
1. Can I use frozen peaches?
Yes—thaw completely, drain, and pat dry before using.
2. Do I need to peel peaches?
Peeling gives a smoother filling, but you can leave skins on for a rustic texture.
3. Can I use canned peaches?
Fresh or frozen are best; canned can be used if well-drained and patted dry.
4. Why is my filling runny?
Ensure enough cornstarch is used, and let pie cool completely to set.
5. Can I make it ahead?
Yes—pie can be baked a day in advance and stored covered at room temperature.
6. How do I prevent soggy crust?
Chill dough, bake on a lower oven rack, and bake until filling bubbles.
7. Can I blind bake the crust?
It’s not necessary for peach pie, but helps if your peaches are very juicy.
8. What’s the best way to get a golden crust?
Don’t skip the egg wash—brush it on just before baking.
9. Can I reduce the sugar?
Yes—reduce up to ¼ cup, but peaches should be ripe for natural sweetness.
10. How do I get neat slices?
Cool pie at least 3 hours; use a sharp knife cleaned between cuts.
🏁 Conclusion
This Southern Peach Pie is a timeless dessert that celebrates the sweet, sun-ripened flavor of fresh peaches wrapped in a buttery, flaky crust. Perfect for summer gatherings, holiday tables, or any time you crave a taste of the South, this pie is as comforting as it is delicious. Serve it warm with ice cream or enjoy it on its own—either way, it’s guaranteed to become a favorite!