Southern-Style Easy Fresh Peach Pie Recipe
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.
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time3 hrs 25 mins
Servings: 8 servings
- 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
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.
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 3/4 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.
Calories: 352kcal | Carbohydrates: 78g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 92mg | Potassium: 233mg | Fiber: 3g | Sugar: 60g | Vitamin A: 500IU | Vitamin C: 230.2mg | Calcium: 10mg | Iron: 0.9mg