My oh my, Southern-Style Fresh Peach Pie! Like my Old-Fashioned Southern Peach Cobbler, this easy dessert is full of sun-ripened fresh peaches cooked to perfection in their fragrant juices. Both are easy recipes, you will want to make time and time again.
Peach season is in full swing and grocery stores and farmers’ market bins are full of the dusty rose-colored, velvet-like fruit, where the air is perfumed with the sweet aroma of ripe peaches.
Both Georgia and South Carolina boast of their fruit being the best of the best, but for me, a basket of fresh juicy fruit from either state makes me almost giddy. The only question is what to make with this luscious and nutritious fruit?
Today, my Southern-Style Easy Fresh Peach Pie won the toss and is in the oven right now filling our home with the most intoxicating aroma of peaches, nutmeg, and cinnamon bubbling away in a flaky crust.
Why you will love this recipe:
I think this is the best recipe for several reasons, the most obvious being the taste, and boy oh boy, does this juicy dessert score a ten in that department.
This one-crust pie recipe is also very versatile and I have also included instructions for making a peach pie with frozen peaches and canned peaches. No matter what time of the year it is, you can have this delicious treat for dessert!
How to store them?
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 them?
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.
How to make this recipe:
Preheat the oven to 425 degrees 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 will 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, 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 to allow the filling to become bubbly and thick.
Remove it from the oven and allow it to cool completely before cutting.
Sharon’s tips:
This pie is delicious served with a scoop of vanilla ice cream.
To make a pie with frozen peaches, simply substitute 6 cups or 2 pounds of frozen peach slices for the fresh peaches.
To make a pie with canned peaches, simply substitute 6 cups of canned peaches that have been drained.
If you don’t have cornstarch, you can substitute 3/4 cup of all-purpose flour.
The filling will continue to thicken as it cools, so be sure to let it cool completely or let it sit overnight before cutting.
Related recipes:
Since they are in season right now, it’s no wonder that my peach recipes are among the most popular on my blog. And, if you like them as we do, you might also want to try my Easy Southern Peach Bread, Homemade Fresh Peach Ice Cream, Peaches and Cream Pie, and Peach and Blackberry Crumble.
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 liked this recipe, please consider rating it and leaving a comment. I’d love to know how you liked it!
Thank you so much for visiting Grits and Pinecones. I hope you’ll come back soon!
Southern-Style Easy 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)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 6 Tbsps cornstarch
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- pinch kosher salt
- 2 tsp fresh lemon juice
- 1 Tbsp unsalted butter
Instructions
- Preheat the oven to 425 degrees 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.
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?
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.
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
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
Hi Karen, no, the crust does not need to be prebaked. I hope you enjoy it!
Sharon
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!
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
Hi! Thanks for the recipe. I’m wondering if you have ever used the peach filling in hand pies.
Hi Jamie,
I haven’t but I’m sure it would be delicious!
All the best,
Sharon
Made 2 of these pies and turned out great!!
Awesome! I’m so glad you like them! Thank you so much for letting me know!
All my best,
Sharon
When are you supposed to add the butter? I’m confused?
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
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.
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
Do I remove the foil after 15 minutes and then cook for 30 or leave it on? First time making a peach pie.
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
Sharon, You have the best Southern recipes ever. And this peach pie looks fabulous. Thanks for posting.
Would I be able to use white peaches instead of yellow?
Hi Ana, yes, white peaches should be fine! I hope you enjoy the pie!
Sharon