Southern Peach PIe

If you crave a comforting, classic southern peach pie, you’re in the right place! This pie is bursting with juicy, fresh peaches wrapped in a flaky, buttery crust. It’s the kind of dessert that brings everyone to the table, perfect for summer barbecues, potlucks, or simply a cozy night in with family.

If making a southern peach pie sounds tricky, don’t worry. This recipe keeps things simple and straightforward with easy steps and ingredients you probably already have. It’s a timeless sweet treat that your whole family will adore and beg for again and again.

This southern peach pie has a crisp, flaky crust and a fresh peach filling that’s perfectly spiced with cinnamon and nutmeg. It’s the ultimate southern dessert guaranteed to win hearts.

Equipment

• Rolling Pin
• large mixing bowl
• sharp knife
• small bowl
• Pastry brush
• pie plate

Nothing beats a warm slice of southern peach pie during peach season—thinking of that flaky crust filled with juicy peaches and spiced with cinnamon and nutmeg just makes my mouth water! This easy, old-school recipe is perfect for summer get-togethers, potlucks, or a relaxed family dinner.

In this post, I walk you through a simple, step-by-step southern peach pie recipe using either store-bought or homemade crust. Plus, I share tricks to avoid a soggy bottom crust, tips on thickening juicy fillings, and suggestions for tasty flavor twists. Plan for about 15 minutes prep and just over an hour baking time, for roughly 8 slices of pure peach pie heaven.

Keep scrolling for a printable recipe card, easy-to-follow photos, troubleshooting hacks, and tips on freezing and storing so you feel confident when making this classic southern peach pie.

What Makes This Pie Special

• This recipe tastes just like the southern peach pies your Grandma used to bake with love.
• You only need simple, everyday ingredients that keep grocery runs easy and budget-friendly.
• It’s a wonderful way to use fresh peaches fresh from the orchard or farmers market during peach season.

What You Need to Gather

• 1 pie crust store bought or homemade, whichever you prefer
• 5 cups peeled and sliced peaches
• ⅓ cup melted butter
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• ½ teaspoon salt
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 1 egg

How to Make the Pie

1. Preheat oven to 350°F.
2. Roll out pie crust to fit your pie plate and press the bottom crust into place.
3. In a large bowl combine melted butter, granulated sugar, brown sugar, flour, cornstarch, salt, nutmeg, and cinnamon; stir to combine.
4. Add peeled, sliced peaches and toss gently to coat each slice.
5. Crack an egg into a small bowl and whisk to make an egg wash.
6. Brush some egg wash onto the bottom crust to help prevent a soggy bottom.
7. Pour the peach filling into the prepared bottom crust.
8. Place the top crust or lattice over the filling and pinch/crimp the edges to seal.

9. Brush the entire top crust with the remaining egg wash.

10. Place the pie on a rimmed baking sheet and bake on the bottom oven rack for 60–65 minutes, or until the crust is golden brown.
11. If the crust edges brown too quickly, cover them with foil or a pie shield during baking.
12. Remove the pie from the oven, let rest about 10 minutes, then transfer to a wire rack and cool completely before slicing.

Tips for a Flaky, Juicy Pie

Let me tell you, this southern peach pie pairs wonderfully with a tall glass of ice-cold sweet tea or a chilled glass of milk. It’s also fantastic alongside your favorite summer meals.

Here are some little tricks I swear by to make sure your pie turns out perfect every single time:

• If your crust edges start browning too much before the pie is done, cover them with a pie shield or a strip of foil to keep things even.
• I like to move my pie onto a wire rack after about 10 minutes of cooling to let it cool evenly.
• Always bake your pie on a rimmed baking sheet to catch any drips and save your oven from a sticky mess.
• And of course, a warm slice topped with a scoop of vanilla ice cream makes this southern peach pie absolutely irresistible.

Flavor Twists and Substitutions

Want to put your own spin on this southern peach pie? Here are some easy swaps and flavorful twists to try:

• Frozen peaches can stand in for fresh—just thaw and pat dry well to keep your filling from getting too watery.
• Swap cornstarch for tapioca starch or arrowroot in the same amount if you prefer those thickeners.
• If your peaches are ultra sweet and ripe, cut the granulated sugar by 2 to 4 tablespoons.
• Boost the flavor with a teaspoon of vanilla extract, half a teaspoon of almond extract, a tablespoon of fresh lemon juice and zest, or even a splash of bourbon or rum.
• Switch things up by making a peach crumble—skip the top crust and layer a buttery streusel (mix flour, sugar, oats, and butter) on top instead. Or go classic with a pretty lattice crust.
• Add berries like raspberries or blueberries—just toss in about a cup and reduce sugar slightly to balance the extra sweetness.
• Try replacing melted butter with browned butter for a deeper, nuttier flavor.
• For gluten-free or vegan options, use a gluten-free pie crust and dairy-free butter, and swap the egg wash for plant-based milk.
• Make fun mini or handheld pies with this filling! Just reduce baking time and keep a close eye on them.

Storing, Freezing, and Reheating

To keep your southern peach pie fresh, store any leftovers in an airtight container in the fridge for up to three days.

You can also freeze the pie, either baked or unbaked. Wrap it tightly in plastic wrap, then cover with foil before popping it in the freezer for up to three months. When you’re ready to enjoy, thaw it overnight in the fridge before baking if unbaked, or gently reheat if already baked.

Common Questions Answered

Got questions about making the perfect southern peach pie? Here are answers to some of the ones I hear most often.

What’s the difference between a peach pie and a peach cobbler?

A peach pie has a bottom crust and usually a top crust or lattice, while a peach cobbler has a biscuit-like topping poured or spooned over the fruit.

How do you keep a peach pie from being runny?

The key is adding cornstarch to the filling, which thickens the juicy peaches and stops the filling from being watery.

How do I prevent the bottom crust of my peach pie from getting soggy?

This southern peach pie recipe uses an egg wash on the bottom crust that creates a barrier against sogginess, especially with juicy fruit. You can also sprinkle a little mixture of sugar and flour, often called “crust dust,” before adding your filling for extra protection.