This Southern fresh peach pie is one of the first things you’ll want to make once the farmers markets open. The scent of the peaches is so strong it’s like you’ve walked into a candy store.
The pie is deliciously spiced with cinnamon, ginger and cardamom. Serve it with whipped topping or warm from the oven with vanilla ice cream.
You can’t ask for more than that on a beautiful summer day!
- Ceylon Cinnamon vs. Cassia
- Tip for Cutting the Peaches
- Using a Pie Template
- Using a Pie Crust Shield
Fresh Farmers Market Peaches
Peach season is here! This is the time when we can actually get fresh peaches that don’t require a lot of ripening on the counter. You can smell the peaches as you pull into the Farmer’s Market. It’s joyous!
I used spices that I like from our pantry when making peach pie. Feel free to use allspice or nutmeg, if you prefer it over the spices I’ve used. ½ teaspoon of each is fine, but I really, really like cinnamon so I’ve doubled it.
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Ceylon Cinnamon vs. Cassia
We like to use real cinnamon, ceylon cinnamon, instead of cassia. If you’re using cassia, you may want to reduce the quantity of it by half in the recipe because cassia has a bitter aftertaste that you won’t find in ceylon cinnamon.
Tip for Cutting the Peaches
You want the peaches to be ripe but you don’t want them overripe. If they’re too soft, they will be difficult to cut without turning into mush.
If you have peaches that separate easily from the pit, you may be able to simply cut all around the outside and then separate. If the meat of the peach doesn’t separate easily, you may need a different tactic.
Cut in a straight line from the outside of the peach, all the way to the center pit. Using the knife, push off that one slice. The first one is the most difficult.
Now, just go around the peach, one slice at a time. Cut and push off in one motion. Once you get about half way, you may be able to pull the rest of the peach away in one piece for easier slicing.
Double Crust Pie
I’m not quite ready to try making pie crust and we always have pie crust in the freezer. It makes it so much easier. You can, of course, make your own pie crust, if you prefer.
Using a Pie Template
For this pie, I’ve used a crust template to make the cut out of the top crust. So easy! There are several different shapes but this one seems the easiest.
This one is the Lattice Pie Top Cutter. We have one with heart shapes and one with Christmas trees. I believe there’s one with apples as well.
Don’t forget to dust the crust with flour, top and bottom, to keep it from sticking when using the template.
When using the Lattice template, you end up with all these little squares. No need to waste them. You can form a little design around the edge of the pie.
Using a Pie Crust Shield
A pie crust shield is a fantastic invention that makes it so you don’t have to form little bits of foil covers for the crust to prevent burning. It adjusts to fit different pie pan sizes.
Just remember to put it on the pie after it’s been in the oven for a little bit since it can sometimes dent the pie if there isn’t a little barrier established.
Also, it doesn’t work as well on the pie plate we have that has the build-in handles. Plain round pans work best.
Don’t forget to add whipped topping or vanilla ice cream. Yum!
Looking for more dessert recipes?
Have a look at these:
- Caramel Dulce de Leche Brownies
- Almond Pound Cake
- Mexican Rice Pudding Gluten Free
- Raspberry Swirl Cake
Southern Fresh Peach Pie RecipeTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- 8-inch pie plate (regular, not deep dish)
- 2 Pie Crust, pre-packaged or homemade
- 3 pounds Peaches, peeled and sliced into thin wedges (about 4 large or 8 regular peaches)
- ½ Lemon
- 2 tablespoons Corn Starch
- ½ cup Sugar
- ½ teaspoon Cardamom
- 1 teaspoon Cinnamon
- ½ teaspoon Ginger
- 1 Egg White, slightly beaten
- Preheat oven to 425℉.
- Place peach wedges in medium bowl, sprinkle on juice from ½ lemon.
- In small mixing bowl, stir together corn starch, sugar and spices. Pour over peaches and stir gently.
- Place crust in bottom of pie plate, add peach mixture, smooth out the top. Do not overfill. If you do, the pie will boil over into the bottom of the oven.
- Optional: Cut out shapes in the second crust, as desired.
- Carefully place second crust on top of peaches and seal the edges by fluting or pressing with a fork or flat of knife. If using the entire top crust, cut out a few vent holes.
- Brush top with egg white.
- Place in center of oven and bake for 15 minutes.
- Reduce heat to 375°, cover edges with foil or pie plate ring. Continue cooking for 30-35 minutes until pie is golden and filling is bubbly. Cool on wire rack. Cut into 8 slices. Serve with whipped topping or vanilla ice cream.
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Original post dated October 29, 2019, updated July 11, 2021.