This classic peach pie can be prepared in a mere 20 minutes. In the South a homemade peach pie is one of summer’s sweetest traditions. Add a scoop of your favorite ice cream, kick back, and enjoy the sweet flavor of peaches with a flaky crust. Best of all, this pie can be served warm if you’re eager to have a piece and don’t mind the filling being a little runny.
Peaches were introduced in the South by Spanish explorers. They thrived and still do, which is why peach pie became a regional symbol of Southern hospitality and home cooking. Even though South Carolina and California now grow more peaches, the South’s cultural connection to peach pie remains strong. Georgia is known as the Peach State but it produces only the third most peaches in the U.S.
Producing a perfect peach pie requires a combination of the right peaches, the right thickener, the right crust, and the right baking technique. The most difficult of these is the peaches. My wife is from the South, and trust me. Not all peaches are the same. I won’t single out any particular state but I’ve noticed that peaches grown 1000s of miles from the local grocery store and going to be hard as a rock. They’re picked well before they’re fully ripe and never seem to soften up, no matter how long they’ve been off the tree.
What You’ll Need
Utensils & Tools
- 9-inch deep dish pie plate
- Wire cooling rack
- Large bowl
- Cookie or baking sheet
- Measuring cup
- Set of measuring spoons
Key Ingredients
- Refrigerated pie crusts
- Fresh ripe peaches
- Granulated sugar
- Light brown sugar
- All-purpose flour
- Ground cinnamon
- Lemon juice
5 Easy Steps To Make a Classic Peach Pie
- Prepare the crust while preheating the oven
- Make the filling
- Assemble the pie
- Bake
- Cool
Classic Peach Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 large bowl
- 1 spoon or spatula
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 2 refrigerated pie crusts
- 6 peaches medium size
- 1/2 cup granulated sugar
- 4 Tbsp light brown sugar
- 1/3 cup all-purpose flour
- 1 tsp lemon juice
- 1/2 tsp ground cinnamon
Instructions
Preheat Oven
- Preheat oven to 400℉.
- Place cookie sheet of middle rack.
Prepare The Crust
- Crusts should sit at room temperature for 15-20 minutes or as directed on the box.
- Place the bottom crust in the pie plate.
Prepare The Filling
- Slice peaches in strips no wider than 1/4".
- In large bowl whisk together the sugars, cinnamon, and flour.
- Add the sliced peaches and lemon juice. Stir or hand toss until the peaches are thoroughly coated.
Assemble The Pie
- Pour or spoon the filling into the bottom crust. Arrange the peaches so the top is as level as possible.
- Add the top crust and crimp the edges together.
- Cut at least 4 slits in the crust to allow the filling to vent while baking.
Bake
- Bake at 400℉ for 45 minutes or until crust is golden brown.
- If the crust becomes too dark, place a sheet of aluminum foil over the top.
- Pie is done when you can see the juices bubbling through the slits.
Cool
- Allow to sit on wire cooling rack for 2 hours.