My oh my, Southern-Style Fresh Peach Pie Recipe! My decades of baking expertise and passion for fresh, seasonal ingredients come together to bring you the ultimate fresh peach pie recipe
This easy peach dessert is full of sun-ripened fresh peaches cooked to perfection in their fragrant juices and is one of my family’s favorites.
Peach season is in full swing, and grocery stores and farmers’ market bins are full of dusty rose-colored, velvet-like fruit, with the air perfumed with the sweet aroma of ripe peaches.
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Why I love this recipe, and you will too!
This peach pie recipe is simply the best for several reasons, the most obvious being the taste. And, boy, oh boy, does this juicy dessert score ten in that department.
The peach pie recipe is very versatile. I have also included instructions for making the filling with frozen or canned peaches. No matter what time of year it is, you can have this delicious treat for dessert!
How to make this fresh peach pie recipe
- Preheat the oven to 425°F.
- In a small bowl, mix together the sugars, cornstarch, nutmeg, cinnamon, and salt.
- Peel the peaches, remove the pit, and slice thinly. Add the peach slices to a large bowl.
- Sprinkle the cornstarch-sugar mixture evenly over the peaches, a tablespoon at a time, and mix thoroughly before adding more cornstarch-sugar. Gradually adding it ensures it won’t clump and will be evenly distributed.
- Add the lemon juice and mix to combine when all of the cornstarch-sugar mixture has been added. Spoon the peaches into the prepared pie shell and spread out evenly.
- Dot the top of the pie with small pats of butter.
- Place the unbaked pie on a baking sheet covered in foil or parchment paper and place in the oven.
- Bake the pie for 15 minutes, then reduce the oven temperature to 350 degrees. Bake at 350 degrees for 30 minutes. Remove it from the oven and cover the crust with strips of aluminum foil to keep the crust from burning.
- Return it to the oven and bake for an additional 30 minutes until the filling is bubbly and thick.
- Remove the peach pie from the oven and let it cool completely before slicing and serving.
Serving suggestions
My family loves this peach pie served warm with a scoop of vanilla ice cream.
How to store fresh peaches?
You have a basket of peaches from the farmers’ market, but aren’t ready to prepare them yet; now what? You can store your unripe or partially ripe peaches on your kitchen counter for a few days at room temperature. Don’t wash them, and place them in a single layer, on their side.
If they are very ripe, you can store them in the refrigerator in your fruit and vegetable drawer at the highest humidity but you must use them within a day or so.
How to freeze peaches?
As you probably know peaches are very perishable and must be used within a few days of purchase. If you have more than you need, the simplest way to store them is to freeze them.
Just peel and slice your them, place the slices on a baking sheet and freeze for an hour or so. Then remove the slices, place in a plastic freezer storage bag, remove as much air as possible, and store in the freezer for a month or so.
Recipe FAQs
Cornstarch works the best and has the most neutral taste.
This is a matter of preference and taste. I usually peel my peaches, but you don’t have to.
The filling will continue to thicken as it cools, so let it cool completely or sit overnight before slicing it.
Sharon’s tips
To use frozen peaches, simply substitute 6 cups or 2 pounds of frozen peach slices for the fresh peaches.
To use canned peaches, simply substitute 6 cups of drained canned peaches.
If you don’t have cornstarch, you can substitute ¾ cup of all-purpose flour.
More peach recipes
If you are looking for savory recipes, check out my Easy Southern Peach Salsa, Grilled Chicken with Peach Glaze, and Grilled Pork Tenderloin with Peach Glaze and Peach Salsa.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
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Fresh Peach Pie Recipe
Ingredients
- 1 9-inch frozen deep dish pie crust, thawed
- 6 cups sliced fresh peaches, peeled (about 6-8 medium-size ripe peaches)
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 6 tablespoons cornstarch
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- pinch kosher salt
- 2 teaspoons fresh lemon juice
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 425°F.
- In a small bowl, mix together the sugars, cornstarch, nutmeg, cinnamon, and salt.
- Peel the peaches, remove the pit and slice thinly.
- Add the peach slices to a large bowl.
- Sprinkle the cornstarch-sugar mixture evenly over the peaches, a tablespoon at a time and mix thoroughly before adding additional cornstarch-sugar. Adding it gradually ensures it won’t clump and not be evenly distributed.
- When all of the cornstarch-sugar mixture has been added, add the lemon juice and mix to combine.
- Spoon the peaches into the prepared pie shell and spread out evenly. Dot the top of the pie with small pats of butter.
- Place the unbaked pie on a baking sheet covered in foil or parchment paper and place in the oven.
- Bake the pie for 15 minutes, and reduce the oven temperature to 350 degrees. Bake at 350 degrees for 30 minutes. Remove the pie from the oven and cover the crust with strips of aluminum foil to keep it from burning.
- Return the pie to the oven and bake for an additional 30 minutes to allow the filling to become bubbly and thick.
- Remove the pie from the oven and allow it to cool completely before cutting.
Lynn
Absolutely loved this pie! My husband is gluten free so I used a gluten free pie crust & made your recipe. Loved that you used corn starch because that is what I have to use for my gluten free cooking. This was delicious & so simple to make! One question, how do you keep the pie, in the refrigerator or on the counter?
Vickie
Can you use frozen peaches for this recipe. We can’t get fresh peaches in the Midwest in late fall through spring. I love peach pie.
Sharon Rigsby
Hi Vickie, to make a pie with frozen peaches, substitute 6 cups or 2 pounds of thawed frozen peach slices for the fresh peaches.
I hope you enjoy it!
Sharon
Karen
Hi…I was wondering- is the pie crust supposed to be baked according to the directions on the box before adding the peach mixture?
Thank you
Sharon Rigsby
Hi Karen, no, the crust does not need to be prebaked. I hope you enjoy it!
Sharon
Jamie McCormick
This is the most delicious and easy recipe ever!!!!! I made hand pies filled with this filling and they were so yummy! The only problem was that I could eat it by the spoonful haha! I used a double pie crust recipe and in addition to 16 hand pies, I had enough to refrigerate and use as ice cream topping. Thanks for a great recipe!
Sharon Rigsby
Hi Jamie, what a great idea. I’ll have to try that next time. I love the convenience of hand pies! Thanks so much for leaving a comment.
Sharon
Jamie McCormick
Hi! Thanks for the recipe. I’m wondering if you have ever used the peach filling in hand pies.
Sharon Rigsby
Hi Jamie,
I haven’t but I’m sure it would be delicious!
All the best,
Sharon
)isa
Made 2 of these pies and turned out great!!
Sharon Rigsby
Awesome! I’m so glad you like them! Thank you so much for letting me know!
All my best,
Sharon
Jekca
When are you supposed to add the butter? I’m confused?
Sharon Rigsby
Hi Jekca,
I hope I’m not too late, I just saw your question. The butter goes on right before you place the pie in the oven. I just edited the directions to make it more clear. I hope you enjoy the pie!
All my best,
Sharon
Ruth
This pie has great flavor, maybe the best peach pie ever. I used my trusted crust recipe. Definitely cover the crust to keep from over browning. However, it needed to cook a lot longer to get the cornstarch to set. I tested my oven temp to make sure it wasn’t an oven issue. Not sure if anyone else has experienced this issue. Great recipe though. Will make it again.
Gritsandpinecones
Hi Ruth,
So glad you enjoyed the pie! The filling will still be a little loose when you take it out of the oven, but as it cools it will firm up.
All my best,
Sharon
Misty
Do I remove the foil after 15 minutes and then cook for 30 or leave it on? First time making a peach pie.
Sharon Rigsby
Hi Misty, you only add the foil for the last 30 minutes of cooking time to prevent the crust from becoming too brown.
I hope you enjoy the pie!
Sharon
Kristy
Sharon, You have the best Southern recipes ever. And this peach pie looks fabulous. Thanks for posting.
Ana
Would I be able to use white peaches instead of yellow?
Sharon Rigsby
Hi Ana, yes, white peaches should be fine! I hope you enjoy the pie!
Sharon