Southern Peach Pie is the ultimate celebration of summer’s bounty—overflowing with sweet, juicy peaches wrapped in a buttery, flaky crust. This beloved pie reflects true Southern comfort, featuring luscious fruit, cozy spices, and a homespun touch. In this post, we’ll guide you through the full recipe, sharing tips, substitutions, nutritional breakdown, and storage advice to elevate your baking game. By the end, you’ll confidently serve a beautiful pie that delights with every tender bite. Let’s get started!
Why You’ll Love Southern Peach Pie
Southern Peach Pie offers a perfect balance of tart and sweet, a medley of delightful textures, and a nostalgic flavor that transports you straight to a sun-drenched porch in the Deep South. Its open-top design lets the peaches shine, slicked in a velvet sauce that thickens just enough to cling lovingly to each slice. Plus, there’s something about homemade pie that feels like a warm hug—ideal for family gatherings or solo indulgence.
- Effortless elegance: Using a pre-made crust slashes prep time without sacrificing taste.
- Seasonal goodness: Showcases ripe peaches at their peak.
- Comfort food classic: Delivers that timeless, heartwarming appeal.
Ingredients
(Makes 8 servings)
For the Crust:
- 1 (9-inch) unbaked pie crust—refrigerated store-bought or your favorite homemade variety
For the Filling:
- 5 cups fresh peaches, peeled and sliced (about 5–6 large peaches)
- ⅓ cup unsalted butter, melted
- 1 cup granulated sugar
- ⅓ cup all-purpose flour
- 1 large egg, beaten (for richer binding)
- 1 teaspoon ground nutmeg (or sub with cinnamon for a twist)
Step-by-Step: How to Make Southern Peach Pie
- Start by heating your oven to 350°F (175°C) and preparing your pie pan.
- Cut the peaches into uniform ¼-inch slices for even cooking.
- In a separate bowl, blend together the sugar, flour, egg, and nutmeg until the mixture is smooth and lump-free.
- Pour the sugar mixture over the peaches. Gently stir to coat, being careful not to break the slices.
- Spoon the peach mixture into the crust, arranging slices neatly. Pour in any leftover syrup.
- Set the pie on a baking sheet to catch any overflow, then bake for 65–70 minutes until the crust is golden and the filling is bubbling.
- Remove from oven and let rest 2+ hours at room temperature to let the filling set—cooling also helps flavors intensify.
- To serve, cut into slices and enjoy as-is or top with ice cream, whipped cream, or a luscious caramel drizzle.
Helpful Tips
- Jiggle test: When bubbling appears and the center only slightly jiggles, the pie is ready.
- Crust shield: To prevent the edges from burning, cover with foil after 40 minutes.
- Fruit prep shortcut: Freeze peaches peeled, then briefly thaw; the skins slip off easily.
- Deep-dish pie pans: If baking in a deeper pan, increase bake time by 5–10 minutes.
Substitutions And Variations
- Sugar: Use brown sugar or coconut sugar for richer depth.
- Gluten-free: For a gluten-free version, substitute the all-purpose flour with an equal amount of a gluten-free flour blend.
- Spice twist: Add ¼ teaspoon ground ginger or cardamom. Or use 1 teaspoon cinnamon instead of nutmeg.
- Crust flavor boost: Add 1 teaspoon vanilla extract to the melted butter for aromatic sweetness.
- Healthier: Substitute coconut oil for butter and reduce sugar to ¾ cup.
- Rustic finish: Omit crust’s top layer—let the peaches peek through for that classic cobbler-like look.
Storage Instructions
- Room temperature: Covered, the pie lasts 48 hours.
- Refrigerator: Covered, up to 5 days. Bring to room temperature before serving to restore silky texture.
- Freeze: Wrap whole pie in plastic wrap and foil; freeze up to 3 months. Let the pie thaw in the refrigerator overnight, then reheat in a 350°F oven for 20 minutes before serving.
Nutritional Information
(Per serving; pie cut into 8 even slices)
- Calories: ~360
- Fat: 18 g (saturated 10 g)
- Carbohydrates: 45 g
- Sugar: 27 g (mostly natural from fruit)
- Fiber: 2 g
- Protein: 3 g
This sweet treat is indulgent, so enjoy it mindfully while savoring the fresh fruit profile!
Serving Suggestions
- A scoop of vanilla bean ice cream offers a cool, creamy contrast.
- Fresh whipped cream brightens the palate with airy sweetness.
- Top with chopped toasted pecans for crunch and Southern flair.
- Add an indulgent touch with a pour of warm caramel or bourbon-infused caramel sauce.
Frequently Asked Questions About Southern Peach Pie
Q: Can I use canned or frozen peaches?
Yes! Use fully thawed frozen slices—drain excess moisture before mixing. For canned peaches, use in natural juice and reduce sugar to ¾ cup. Enhance flavor with ½ teaspoon vanilla extract.
Q: My crust bakes too quickly—how can I prevent sogginess?
Blind bake the crust for 10 minutes at 350°F before adding filling. Brush the bottom with egg wash (1 beaten egg) to seal it, and cool before pouring in the peaches.
Q: How do I choose ripe peaches?
Look for slightly soft peaches that give to gentle pressure and have deep color and fragrance. Avoid overly firm or green fruits—they won’t sweeten properly.
Don’t hesitate to customize—many bakers enhance the flavor with a splash of bourbon or a squeeze of lemon juice. Adjust baking time slightly—5–10 minutes extra may be needed if using frozen fruit. Allow the pie to cool completely to ensure the filling sets and slices come out clean and intact.
Conclusion
Southern Peach Pie is more than a dessert—it’s a slice of summertime joy captured in a buttery crust. I hope you feel inspired to bake this heartwarming classic, whether for special occasions or cozy evenings at home. It’s a simple yet delicious recipe that fills your kitchen with sunshine and sweet memories.
I truly appreciate you baking along with me on this sweet journey! I absolutely love making and sharing this pie—it’s become a cherished staple in my kitchen. I can’t wait for you to taste its tender, juicy magic. Wishing you joyful baking moments—may every bite bring warmth and happiness.
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Southern Peach Pie
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
Southern Peach Pie is a classic summer dessert filled with ripe peaches, a buttery crust, and warm spices. Simple, flavorful, and perfect for gatherings. Try it today!
Ingredients
1 (9-inch) unbaked pie crust
5 cups fresh peaches, peeled and sliced
⅓ cup unsalted butter, melted
1 cup granulated sugar
⅓ cup all-purpose flour
1 large egg, beaten
1 teaspoon ground nutmeg
Instructions
Preheat oven to 350°F (175°C). Prepare a 9-inch pie pan with the crust.
Slice peaches into ¼-inch wedges.
In a separate bowl, mix sugar, flour, egg, and nutmeg until smooth.
Toss peach slices with melted butter, then fold in the sugar mixture.
Pour into crust. Bake 65–70 minutes until golden and bubbly.
Let cool completely before slicing.
Notes
Use frozen peaches if fresh ones aren’t available—just thaw and drain first.
For gluten-free, use a 1:1 flour substitute.
Let the pie cool completely before slicing to help the filling set.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Carbohydrates: 45g
- Protein: 3g