Easy Southern Peach Pie with Fresh Peaches

There's something special about Southern Peach Pie made with fresh peaches. It's so simple, yet so full of flavor. I remember the first time I made it, I was a little hesitant, but once I got into the rhythm of slicing the peaches, I realized how easy it was. There's no need for fancy techniques or ingredients, just a few simple steps, and you'll have the most delicious pie.

This peach pie uses a little all-purpose flour to thicken the juices, and a sprinkle of cinnamon-brown sugar on top to give it that perfect finish.

If you love classic Southern desserts, be sure to check out my sweet potato pie, peach cobbler, and vanilla custard with nilla wafers for more comforting, homemade treats.

Cree's Tips and Troubleshooting

• Crisp Bottom Crust: To avoid a soggy bottom, you can pre-bake the bottom crust for 7-10 minutes before adding the filling. It's an extra step, but it makes a huge difference in keeping the crust crisp.
• Thickening the Filling: I prefer using just a little all-purpose flour, which thickens the juices without making the pie dry. If you find your pie too runny, add a bit more flour to your next batch.
• Removing the Skin (optional): Don't worry about blanching the peaches; instead, use a paring knife to remove the skin, if you prefer. I typically don't.

Step-by-Step Instruction

Here's an overview of how to make the best Southern-style peach pie.

• Gather the ingredients.

• Slice the peaches and add the brown sugar and spices.

• Pre-bake the pie crust.

• Add the peach pie filling.

• Add the 2nd pie crust and brush the top with egg wash.

• Bake until the top is slightly browned.

• This peach pie is perfect on its own, but if you want to take it to the next level, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage and Reheat

Cover your leftover pie with plastic wrap and store on the countertop for a day or in the fridge for up to 3 days.

Reheat individual slices in the microwave for about 10-15 seconds and enjoy.

📖 Recipe

Easy Southern Peach Pie With Fresh Peaches

By Cree

Easy Southern Peach Pie With Fresh Peaches

This Southern peach pie is a breeze to make, with fresh peaches, a flaky crust, and just the right touch of cinnamon and brown sugar. Simple, sweet, and irresistible.

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Prep Time: 20 minutes minutes

Cook Time: 38 minutes minutes

Total Time: 58 minutes minutes

Calories: 618kcal

Easy Southern Peach Pie With Fresh Peaches

Equipment

• ▢
  Large bowl
• ▢
  Measuring spoons
• ▢
  measuring cup
• ▢
  Cast Iron Skillet or pie or cake pan

Ingredients 

1x2x3x

• ▢ 4 Peaches (sliced)
• ▢ ¾ cup Brown sugar
• ▢ 2 teaspoon Cinnamon
• ▢ 1 teaspoon Allspice
• ▢ 1 teaspoon Pure vanilla paste
• ▢ ½ tablespoon All-purpose flour
• ▢ 2 Pie crusts (homemade or store-bought - I use the one from Trader Joe's it comes in a blue box in the frozen section)
• ▢ Juice of one lemon (use a fresh lemon)

Instructions

• Start by setting your oven to 375°F. While the oven heats up, you can focus on preparing the filling.
• Rinse the peaches under cool water and dry them with paper towels. Cut the peaches in half and remove the core. Then, slice the peaches using a paring knife (not too thin and not too thick) - about ¼ inch thick.
• In a large bowl, combine the sliced peaches with brown sugar, cinnamon, allspice, lemon juice, and vanilla bean paste. Toss gently to coat the peaches. Then, add the flour and mix gently.
• Roll out one pie crust and fit it into a small cast iron skillet. Poke the pie crust with several holes and place in the preheated oven to pre-bake for about 10 minutes.
• Pour the peach filling into the crust, making sure it's evenly distributed.
• Place the second pie crust on top and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush the top with egg wash and sprinkle the brown sugar-cinnamon mixture over the top.
• Place the pie on a baking sheet (to catch any drips) and bake for 38-40 minutes, or until the crust is golden and the filling is bubbling.
• Let the pie cool for a few minutes. Then, top it with a scoop of vanilla ice cream.

Notes

• Crisp Bottom Crust: To avoid a soggy bottom, you can pre-bake the bottom crust for 7-10 minutes before adding the filling. It's an extra step, but it makes a huge difference in keeping the crust crisp.
• Thickening the Filling: I prefer using just a little all-purpose flour, which thickens the juices without making the pie dry. If you find your pie too runny, add a bit more flour to your next batch.
• Removing the Skin: Don't worry about blanching the peaches; instead, use a paring knife to remove the skin. Once you get into a rhythm, it goes quickly.

Nutrition

Calories: 618kcal | Carbohydrates: 99g | Protein: 7g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 379mg | Potassium: 332mg | Fiber: 5g | Sugar: 53g | Vitamin A: 496IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 3mg

Nutrition Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.

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