Easy Southern Peach Pie Recipe: Your Ultimate Guide to a Flaky, Juicy Summer Classic

There’s nothing quite like the taste of summer captured in a warm, comforting slice of homemade peach pie. This Easy Southern Peach Pie recipe isn’t just a dessert; it’s a celebration of seasonal bounty, bringing together the sweetest, juiciest peaches baked within a perfectly flaky, golden-brown crust. Crafted with love and simple ingredients, this pie promises to be the highlight of any summer gathering, delivering a taste that evokes warmth, tradition, and pure bliss.

Why You’ll Adore This Easy Homemade Peach Pie

There are countless reasons why this Southern peach pie will become a fast favorite in your kitchen. First and foremost, it features **sweet, juicy peaches baked to perfection** in a rich, buttery, and incredibly flaky all-butter pie crust. This combination creates a symphony of textures and flavors that is simply irresistible.

Beyond its delicious taste, this is an **easy homemade peach pie recipe**, designed to be approachable even for novice bakers. While it delivers all the charm and satisfaction of a from-scratch dessert, the steps are straightforward and yield impressive results.

Furthermore, it’s a **classic peach pie made with fresh, simple ingredients**. We believe that the best recipes rely on the quality of their components, and this pie is no exception. Using fresh, ripe peaches and a homemade crust elevates this dessert to a truly special experience.

If you’re a pie enthusiast, we encourage you to explore some of our other favorite pie recipes. You might enjoy our Lattice Crust Apple Pie Recipe for another fruit-filled classic, the rich and decadent Pecan Pie Recipe without Corn Syrup, our generously sized Blueberry Slab Pie, or the fun and creamy Cookies and Cream Pie for a no-bake treat.

Essential Ingredients for the Best Peach Pie

Crafting the perfect Southern peach pie starts with selecting the right ingredients. Below is a detailed look at what you’ll need. For a full list of quantities and detailed instructions, please refer to the comprehensive recipe card at the bottom of this post.

• Fresh Peaches – The star of the show! For the best flavor and texture, select yellow peaches that are slightly firm but not hard. Avoid any with soft spots, bruises, or mushy areas, as these will not hold up well during baking. It’s a good idea to buy a few extra in case some need more ripening or aren’t suitable. To ripen firm peaches, place them in a brown paper bag for a day or two. Check them frequently, as peaches can soften very quickly. The ideal peach for pie is ripe and aromatic but still holds its shape when gently squeezed.
• Pie Crust – Our recommended homemade pie crust is made with all-purpose flour, extremely cold unsalted butter (this is key for flakiness!), a touch of granulated sugar for subtle sweetness, kosher salt to balance flavors, and ice water to bring it all together without developing too much gluten. While a homemade all-butter crust provides superior flavor and texture, a high-quality store-bought double crust is a perfectly acceptable alternative for saving time without sacrificing too much quality. Ensure your crust is ready and chilled before you begin the filling.
• Flavorful Seasonings – A harmonious blend of spices and aromatics elevates the natural sweetness of the peaches. We use fresh lemon juice to brighten the flavor and prevent the peaches from oxidizing, pure vanilla extract for warmth, granulated sugar and dark brown sugar (packed) for a deep, rich sweetness, cornstarch to thicken the filling and prevent a watery pie, ground ginger for a hint of warmth, freshly grated nutmeg (which offers a far superior aroma than pre-ground) for earthy notes, and kosher salt to enhance all the flavors. While we don’t typically include cinnamon in our peach pie to let the peach flavor truly shine, if you enjoy a warm spice profile, feel free to add 1/2 teaspoon of ground cinnamon.
• Egg Wash – A simple mixture of one large egg beaten with one tablespoon of cold water. This egg wash is brushed over the top crust before baking to give your pie a beautiful, golden-brown, shiny, and glossy finish. It also helps in achieving a crispier crust.

Simple Methods for Peeling Peaches

Peeling peaches can sometimes feel like a daunting task, but with the right technique, it becomes quick and effortless. Here are three effective ways to get your peaches pie-ready:

• Sharp Paring Knife Method – For those who prefer a hands-on approach, a very sharp paring knife is your best friend. Start by cutting a small ‘X’ on the bottom of each peach. Then, carefully use the knife to peel the skin away from the ‘X’ upwards. This method requires a steady hand and works well for firm peaches.
• Sharp Vegetable Peeler Technique – This is often the quickest method, provided your peaches are not overly ripe and mushy. A high-quality, sharp vegetable peeler will glide through the skin with ease. The key here is indeed a *sharp* peeler; a dull one will only tear the peach flesh. This technique is ideal for peaches that are firm enough to withstand peeling without collapsing.
• Blanching Method – The most classic and often easiest way to peel peaches, especially if you have a larger batch. To blanch, bring a pot of water to a rolling boil. Carefully cut a small ‘X’ at the bottom of each peach. Submerge 2-3 peaches at a time into the boiling water for precisely 10-20 seconds. Immediately transfer them to an ice water bath to stop the cooking process. The sudden temperature change will cause the skin to loosen dramatically, allowing you to easily peel it off with your fingers or a paring knife. This method is particularly useful for achieving perfectly smooth, skinless peaches for your pie filling.

Step-by-Step Guide: How to Make This Delicious Peach Pie

Follow these detailed instructions to create a show-stopping Southern peach pie that will impress everyone.

1. **Prepare the Peaches for Draining**: Begin by peeling your fresh peaches using one of the methods described above. Once peeled, cut them into 1/4-inch slices and some chunks for a varied texture in your pie. Don’t worry about perfectly uniform slices; a mix of slices and small chunks often yields the best mouthfeel. Place the prepared peaches in a fine mesh strainer set over a large bowl. Drizzle the fresh lemon juice evenly over the peaches. Allow them to drain for a minimum of 30 minutes, or up to 1 hour. This crucial step removes excess moisture, preventing a soggy pie bottom and ensuring a perfectly set filling.

2. **Prepare the Pie Crust and Oven**: While the peaches are draining, prepare your homemade pie crust dough according to the recipe, if you haven’t already. Ensure it’s thoroughly chilled in the refrigerator for at least one hour before you plan to roll it out. This chilling time is vital for a tender, flaky crust. Preheat your oven to 425 degrees F (218 degrees C). Line a sturdy baking sheet with aluminum foil or parchment paper. This will catch any potential drips from the pie during baking, making cleanup much easier.
3. **Combine Dry Filling Ingredients**: In a small bowl, thoroughly whisk together the granulated sugar, dark brown sugar, cornstarch, ground ginger, ground nutmeg, and kosher salt. Cornstarch is essential here as it acts as a thickening agent, ensuring your peach pie filling sets up beautifully and isn’t watery.
4. **Prepare the Egg Wash**: In a separate small bowl, beat one large egg with 1 tablespoon of cold water until well combined. This will be used to create that beautiful golden shine on your crust.
5. **Prepare the Bottom Pie Crust**: Remove one disk of pie dough from the refrigerator. On a lightly floured, clean hard surface, roll the dough out into a 12-inch circle, ensuring it’s evenly thick. Carefully transfer the rolled dough to a 9-inch pie plate. Gently ease the dough into the contours of the pan without stretching it. Trim any excess dough around the edges, leaving about a 1/2-inch overhang. Brush some of the prepared egg wash over the bottom of the pie crust. This creates a protective barrier, helping to prevent a soggy bottom crust. Place the pie plate back in the refrigerator while you prepare the filling and the top crust.
6. **Prepare the Top Pie Crust (Lattice)**: Roll out the second disk of pie dough to another 12-inch circle. Using a pizza cutter, a pastry wheel, or a sharp knife, cut the dough into approximately 1/2-inch wide strips. These strips will be used to create your decorative lattice top.

7. **Create the Peach Filling**: Discard the accumulated peach juices from the large bowl. Pour the drained peaches into the now-empty bowl. Drizzle the vanilla extract over the peaches, then sprinkle the dry ingredient mixture (sugars, cornstarch, spices) evenly over them. Gently stir everything together with a spatula or your hands until the peaches are uniformly coated with the dry mixture. Be careful not to mash the peaches.
8. **Assemble the Pie**: Retrieve the chilled bottom pie crust from the refrigerator. Pour the perfectly coated peach mixture into the prepared bottom pie crust, mounding it slightly in the center.

9. **Weave the Lattice Top**: Arrange half of your pie dough strips vertically over the peach filling, spacing them evenly. Now, fold down every other vertical strip about halfway. Place one strip horizontally across the top, near the edge. Unfold the folded vertical strips back over the horizontal strip. Next, fold up the *remaining* vertical strips (the ones that were not folded down initially) about halfway. Lay another horizontal strip across. Continue this weaving pattern, alternating which vertical strips you fold, to create a beautiful lattice pattern. Once all strips are woven, trim any excess dough from the edges of the pie plate, leaving about a 1/2-inch overhang. Crimp the edges of the pie using your fingers or a fork to seal and decorate.
10. **Chill the Assembled Pie**: For best results, freeze the unbaked pie for at least 10 minutes. This helps the butter in the crust firm up, ensuring a flakier texture and preventing excessive shrinkage during baking.
11. **Final Preparations for Baking**: Place the chilled, formed pie on the prepared baking sheet. Brush the entire top crust (including the lattice strips) generously with the remaining egg wash. If desired, sprinkle a tablespoon of turbinado sugar over the top for an extra sparkle and crunchy texture.

12. **Bake the Pie**: Place the baking sheet with the pie into your preheated 425 degrees F (218 degrees C) oven. Bake for 20 minutes at this higher temperature. This initial blast of heat helps the crust set quickly and become beautifully flaky. After 20 minutes, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for another 45-60 minutes. The pie is done when the entire pie filling is actively bubbling, especially in the center. The crust should be a deep golden brown. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil or use a pie shield.
13. **Cool Completely**: This step is absolutely critical! Once baked, remove the pie from the oven and transfer it to a wire rack to cool for a minimum of 4 hours. Ideally, let it cool completely to room temperature, which can take even longer. Resisting the urge to slice into a warm fruit pie is tough, but essential. Cutting a warm fruit-filled pie will result in a runny, unset filling because the cornstarch needs time to fully gel and set as it cools. Patience will be rewarded with perfect slices!

Delicious Serving Suggestions

While a fresh slice of homemade Southern peach pie is undoubtedly delightful on its own, it truly shines when paired with a few classic accompaniments. For a creamy contrast that melts into the warm peaches, serve it with a generous dollop of freshly whipped cream. Alternatively, a scoop of premium vanilla bean ice cream creates a heavenly combination of warm fruit and cold, sweet decadence. A dusting of powdered sugar or a sprig of fresh mint can also add an elegant touch to your plated dessert.

Expert Tips for Your Best Peach Pie Yet

• Choose Your Peaches Wisely: Always opt for firm, ripe, and aromatic yellow peaches. Avoid any peaches that are bruised, overly soft, or mushy, as these will break down too much during baking, leading to a less appealing texture in your pie. Firmness is key for slices that hold their shape.
• Don’t Skip Draining: Draining the peaches after slicing and mixing with lemon juice is paramount. Peaches release a lot of liquid, and failing to drain them will result in a watery, runny filling and a soggy bottom crust. If preparing ahead, place them in a strainer inside a larger bowl and cover tightly with plastic wrap. However, aim to bake within a few hours, as prolonged draining can eventually lead to mushy peaches.
• Master the Pie Crust Ahead: A fantastic pie starts with a great crust. Our homemade all-butter pie dough can be made ahead of time. Store it tightly wrapped in plastic wrap in the refrigerator for up to 4 days, or freeze it for up to 3 months. Thaw frozen dough overnight in the refrigerator before rolling. This preparation step can significantly reduce your baking day workload.
• Protect Your Oven from Drips: Always place a baking sheet lined with aluminum foil or parchment paper underneath your pie pan before baking. Fruit pies, especially when generously filled, can sometimes bubble over and drip. This simple trick will save you from a messy oven cleanup.
• Prevent a Soggy Bottom Crust: The egg wash brushed over the bottom crust is not just for color; it creates a moisture barrier that helps prevent the crust from becoming soggy from the juicy peach filling. Ensure you apply a thin, even layer before adding the filling.
• Vent Your Top Crust: If you prefer a solid top crust instead of a lattice design, remember to cut several slits or decorative vents into the dough. These openings are crucial for allowing steam to escape during baking. Without them, the steam can build up, potentially causing the crust to puff up unevenly or even burst.
• Prevent Over-Browning: If your pie crust is browning too quickly before the filling is fully cooked, don’t fret! You can use a pie shield (a metal ring that covers the edges of the crust) or simply tent the entire pie loosely with aluminum foil for the remaining bake time. This will protect the crust from burning while the filling finishes cooking.

Frequently Asked Questions About Peach Pie

Explore More Delicious Pie Recipes

If you loved this Southern Peach Pie, you’re sure to enjoy our other delectable pie creations. Each recipe is designed to bring joy to your kitchen and your taste buds.