Can I make Southern Peach Pie ahead of time?

Yes. You can prepare Southern Peach Pie one day in advance and store it covered in the refrigerator until you're ready to serve it. If you prefer serving it warm, simply reheat it in a 300°F oven for 10–15 minutes before slicing.

What are the best peaches to use for Southern Peach Pie?

Fresh, ripe freestone peaches are the best choice because they are easy to peel and remove from the pit. If fresh peaches aren't available, frozen peaches can be used after thawing and draining well to remove excess moisture.

How do I keep Southern Peach Pie from becoming runny?

The key is using enough cornstarch to thicken the filling and allowing the pie to cool completely before cutting into it. Cooling gives the filling enough time to set, resulting in clean, firm slices instead of a watery filling.

Easy Southern Peach Pie Recipe

Description

Southern Peach Pie is a classic homemade dessert featuring juicy fresh peaches coated in a buttery cinnamon-spiced filling and baked inside a flaky golden pie crust. Perfect for summer gatherings, holidays, and family dinners, this old-fashioned Southern recipe is easy to make and delicious served warm with vanilla ice cream.

Ingredients

Scale

1 double pie crust (store-bought or homemade)
5 cups fresh peaches, peeled and sliced
1/3 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 large egg, beaten (for egg wash)

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Instructions

Preheat the oven to 350°F (175°C).
Roll out one pie crust and place it into a 9-inch pie plate.
In a large bowl, mix the melted butter, granulated sugar, brown sugar, flour, cornstarch, salt, nutmeg, and cinnamon until well combined.
Add the sliced peaches and gently toss until evenly coated.
Brush the bottom crust lightly with the beaten egg to help prevent a soggy crust.
Pour the peach filling evenly into the prepared pie crust.
Place the second pie crust over the filling, trim and crimp the edges, and cut several slits in the top for steam to escape.
Brush the top crust with the remaining egg wash.
Place the pie on a baking sheet to catch any drips.
Bake for 60 to 65 minutes, or until the crust is golden brown and the filling is bubbling.
If the edges brown too quickly, cover them loosely with aluminum foil or a pie shield.
Allow the pie to cool completely before slicing and serving.

Notes

Fresh ripe freestone peaches provide the best flavor and texture.
Frozen peaches may be substituted after thawing and draining well.
Allow the pie to cool completely before slicing so the filling can set.
Bake the pie on a baking sheet to catch any bubbling juices.
Cover the crust edges with foil if they brown too quickly.
Serve warm with vanilla ice cream or whipped cream.
Store leftovers covered in the refrigerator for up to 3 days.
The pie can be frozen before or after baking for up to 3 months.

Prep Time: 25 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice
Calories: 343 kcal
Sugar: 38 g
Sodium: 331 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0.3 g
Carbohydrates: 54 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 41 mg