Easy Southern Style Peach Pie

By: Laura Reefer’s Momma

Easy Southern Style Peach Pie

Nothing captures the essence of the South on a summer day, (specifically Georgia) like a slice of a Peach Pie and a tall glass of sweet tea. As the weather warms up and juicy peaches ripen in the summer sun, peach desserts become a staple in many southern households. Growing up, I remember Momma’s kitchen having the sweet aroma of baked peaches and buttery crust. It’s a memory I will always cherish, especially at this time of year when peaches are ripe for harvesting.

The combination of tender, sweet peaches, spices, and a buttery, flaky crust creates a perfect harmony of flavors and textures that is simply irresistible. Peach pies are so versatile and are a crowd pleaser. Serve it with a scoop of vanilla ice cream, or for a really peachy flavor, serve with Papa’s Peach Ice Cream, or some homemade whipped cream.

Savor the Flavor

I had a friend who taught me a secret about spices when making anything with apples or peaches. That was the carnival of flavors, accompanied by cinnamon, nutmeg, allspice, cloves, and ginger. Additionally, mixing brown and granulated sugars, along with the spices, adds depth of flavor to this recipe. Using lemon juice helps keep the peaches from browning, and it also enhances their flavor. For additional flavor, I can’t say enough about using Pure vanilla extract or vanilla beans. The flavors are significantly better than those of imitation vanilla extract. The price differences are worth it.

Preparing the Peaches

Fresh Peaches

Wash fresh peaches under cool water, rubbing them with both hands to remove the fuzz.

Slicing the Peaches (Fresh)

Cut the peaches in half lengthwise, cutting around the pit of the peach. Twist the peach slightly in both hands to separate the two halves. Remove the pit and any fibrous flesh from the pit area. Discard the pit.

Peel the outer skin off the peach halves using a paring knife. Discard the skins from the peaches. Transfer peaches to a large bowl with 1/4 cup of sugar.

Frozen Peaches

Using frozen peaches, bring them to room temperature before baking, as your peach cobbler will take significantly longer to bake if they are still cold. Toss in about 1/4 cup of sugar.

Preparing Pie Crust

Great pies start with a great pie crust. Now, I’m not going to lie, to make things simpler, I will use a ready-to-bake pie crust by Pillsbury sometimes. There is no shame in it! But as I mentioned, the secret to a great pie is the buttery, flaky goodness of its crust. This easy homemade pie crust will become your next go to recipe

Peach Pie Recipe

Ingredients

 Peach Filling:

• 6 cups peeled and sliced fresh peaches (frozen is also fine)
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar (adjust this based on the sweetness of the peaches)
• 1 tsp ground cinnamon (adjust based on your preference)
• 1/4 tsp  salt
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• pinch of ginger, optional
• 1/2 tsp vanilla extract
• 4 tablespoons of All-Purpose flour, or 1/2 teaspoon of xanthan gum

Prepare Filling

You should have already had your peaches in a 1/4 cup of granulated sugar, lemon juice and zest. Now, add the brown sugar, cinnamon, salt, nutmeg, cloves, ginger, vanilla extract, and all-purpose flour or xanthan gum to thicken juices. If using frozen peaches, it may be a good idea to add a little more flour or xanthan gum to the filling to prevent it from being too wet and resulting in a soggy pie crust.

Note: You can use a ready-baked pie shell or dough, and it will still be delicious. You will need two pie shells of dough. However, homemade pie crust is significantly better. You will need two pie shells dough. When making a pie crust, ensure your ingredients remain incredibly cold.  This will create the flakiest crust.

Assemble the Pie

• 1/2 cup butter cut into small pieces
• 1 large egg
• cinnamon sugar to garnish

• Roll out the other half of the pie crust and place it on top of the filling as a whole sheet, then cut it into strips for a lattice or any other desired design. Pinch together the edges.
• Brush the top of the pie crust with egg wash and sprinkle with cinnamon/sugar.
• Bake for 35-45 minutes or until the crust is golden brown and the inside peach filling is bubbling.

Notes: Let pie cool completely, so the filling can thicken. Serve with Papa’s Peach Ice Cream, or some homemade whipped cream.

Other Peach Tips and Recipes

• Slow Cooker Peach Butter
• Papa’s Peach Ice Cream
• Mama’s Old-Fashioned Peach Cobbler
• Canning Peaches
• Tips on Freezing Peaches

The smell of peach pie baking is a wonderful, warm aroma that feels like home. Whether you’re working with fresh-picked peaches or pulling a bag from the freezer, this old-fashioned dessert is pure comfort in a dish—warm, sweet, and made to be shared.

Pin, share, and like this recipe. Please leave a comment and let me know how your peach cobbler turned out. Remember to share the love ❤️