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    Grits and Pinecones » Recipes » Desserts

    Southern-Style Easy Fresh Peach Pie

    July 29, 2018 by Sharon Rigsby, Updated May 29, 2022 20 Comments

    Jump to Recipe Print Recipe
    Southern Style Easy Fresh Peach Pie Pinterest Pin

    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.

    A whole peach pie in a pie plate with fresh peaches behind it.

    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.

    A bowl of fresh peaches.

    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.

    Cinnamon, cornstarch, and sugar in a bowl.

    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.

    A large bowl of fresh peach slices.

    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.

    Small pats of butter cover and unbaked peach pie.

    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.

    Strips of aluminum foil cover the outside edges of a pie crust to keep it 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.

    A peach pie cooling after baking.

    Sharon’s tips:

    This pie is delicious served with a scoop of vanilla ice cream.

    A scoop of vanilla ice cream tops a piece of peach pie.

    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 ¾ 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.

    Southern Style Easy Fresh Peach Pie fresh out of the oven and ready to eat.

    ★ 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 in a pie plate with fresh peaches behind it.

    Southern-Style Easy Fresh Peach Pie Recipe

    Sharon Rigsby
    Southern-Style Easy Fresh Peach Pie is full of sun-ripened peach filling cooked to perfection. This peach pie recipe is one you will want to make time and time again.
    4.64 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr 15 mins
    Total Time 3 hrs 25 mins
    Course Dessert
    Cuisine Southern
    Servings 8 servings
    Calories 352 kcal

    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 Tbsps cornstarch
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground cinnamon
    • pinch kosher salt
    • 2 teaspoon fresh lemon juice
    • 1 tablespoon 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.

    Notes

    Tips:
    Southern-Style Fresh Peach Pie is delicious served with a scoop of vanilla ice cream.
    To make a peach pie with frozen peaches, simply substitute 6 cups or 2 pounds of frozen peach slices for the fresh peaches.
    To make a peach pie with canned peaches, simply substitute 6 cups of canned peaches which have been drained.
    If you don't have cornstarch, you can substitute ¾ cup of all-purpose flour.
    The peach pie filling will continue to thicken as it cools, so be sure to let it cool completely or let it sit overnight before cutting.

    Nutrition

    Calories: 352kcalCarbohydrates: 78gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 92mgPotassium: 233mgFiber: 3gSugar: 60gVitamin A: 500IUVitamin C: 230.2mgCalcium: 10mgIron: 0.9mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    1. Lynn

      August 19, 2022 at 7:40 am

      5 stars
      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?

      Reply
    2. Vickie

      October 05, 2021 at 9:05 pm

      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.

      Reply
      • Sharon Rigsby

        October 06, 2021 at 9:00 pm

        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

        Reply
    3. Karen

      September 04, 2020 at 11:00 pm

      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

      Reply
      • Sharon Rigsby

        September 05, 2020 at 7:51 am

        Hi Karen, no, the crust does not need to be prebaked. I hope you enjoy it!
        Sharon

        Reply
    4. Jamie McCormick

      June 22, 2020 at 10:16 am

      5 stars
      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!

      Reply
      • Sharon Rigsby

        June 23, 2020 at 7:42 am

        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

        Reply
    5. Jamie McCormick

      June 16, 2020 at 7:31 am

      Hi! Thanks for the recipe. I’m wondering if you have ever used the peach filling in hand pies.

      Reply
      • Sharon Rigsby

        June 16, 2020 at 2:33 pm

        Hi Jamie,
        I haven’t but I’m sure it would be delicious!
        All the best,
        Sharon

        Reply
    6. )isa

      September 04, 2019 at 2:33 pm

      Made 2 of these pies and turned out great!!

      Reply
      • Sharon Rigsby

        September 04, 2019 at 3:53 pm

        Awesome! I’m so glad you like them! Thank you so much for letting me know!
        All my best,
        Sharon

        Reply
    7. Jekca

      July 21, 2019 at 3:08 pm

      When are you supposed to add the butter? I’m confused?

      Reply
      • Sharon Rigsby

        July 21, 2019 at 9:10 pm

        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

        Reply
    8. Ruth

      September 02, 2018 at 10:01 am

      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.

      Reply
      • Gritsandpinecones

        September 02, 2018 at 2:35 pm

        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

        Reply
      • Misty

        November 17, 2019 at 12:15 pm

        Do I remove the foil after 15 minutes and then cook for 30 or leave it on? First time making a peach pie.

        Reply
        • Sharon Rigsby

          November 17, 2019 at 4:28 pm

          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

    9. Kristy

      August 02, 2018 at 9:56 am

      Sharon, You have the best Southern recipes ever. And this peach pie looks fabulous. Thanks for posting.

      Reply
      • Ana

        July 06, 2022 at 5:05 pm

        Would I be able to use white peaches instead of yellow?

        Reply
        • Sharon Rigsby

          July 06, 2022 at 5:55 pm

          Hi Ana, yes, white peaches should be fine! I hope you enjoy the pie!
          Sharon

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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