Southern Peach Pie Recipe

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Recipes.net Team Published: May 26, 2020 Modified: September 18, 2020
Southern Peach Pie Recipe

Fresh peaches never tasted better! An old-fashioned favorite is even better with a lusciously easy berry sauce.

How To Make Southern Peach Pie

Peaches are the perfect dessert for the summer. Be productive with the abundance of the peaches with this sweet pie.

Crust:

  • 15 oz . pie crusts (Pillsbury® refrigerated pie crusts softened as directed on box)

Filling:

  • 6 cup peaches (sliced, 8 to 9 medium)
  • 1 Tbsp. lemon juice
  • 1 cup sugar
  • ¼ cup cornstarch
  • ¼ tsp. ground nutmeg
  • ¼ tsp. salt

Sauce:

  • ¼ cup sugar
  • 1 Tbsp. cornstarch
  • 1 bag frozen whole raspberries (or blackberries, thawed, drained and liquid reserved)
  • ½ tsp. almond extract
  1. Heat oven to 400 F. Make pie crusts as directed on box for Two-Crust Pie using 9-in. glass pie pan.
  2. In large bowl, gently mix peaches and lemon juice to coat.
  3. Gently stir in all remaining filling ingredients.

  4. Spoon into crust-lined pan.
  5. Top with second crust; seal edge and flute.
  6. Cut slits in several places in top crust.
  7. Bake 35 to 45 minutes or until golden brown.
  8. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
  9. Cool at least 1 hour before serving.
  10. Meanwhile, in 2-qt. saucepan, mix 1/4 C. sugar and 1 Tbs. cornstarch.
  11. If necessary, add water to reserved raspberry liquid to measure 1/2 C. Gradually stir liquid into sugar mixture.
  12. Cook, stirring constantly, over medium heat until mixture boils and thickens.
  13. Gently fold in raspberries; stir in almond extract.
  14. Cool completely, about 1 hour.
  15. To serve, cut pie into wedges; place on individual dessert plates.
  16. Spoon sauce over pie.

How To Make Southern Peach Pie

5 from 1 vote

Peaches are the perfect dessert for the summer. Be productive with the abundance of the peaches with this sweet pie.

Prep: 25 mins
Cook: 30 mins
Total: 55 mins
Serves:
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Ingredients

Crust:

  • 15 oz . pie crusts, Pillsbury® refrigerated pie crusts softened as directed on box

Filling:

  • 6 cup peaches, sliced, 8 to 9 medium
  • 1 Tbsp. lemon juice
  • 1 cup sugar
  • ¼ cup cornstarch
  • ¼ tsp. ground nutmeg
  • ¼ tsp. salt

Sauce:

  • ¼ cup sugar
  • 1 Tbsp. cornstarch
  • 1 bag frozen whole raspberries, or blackberries, thawed, drained and liquid reserved
  • ½ tsp. almond extract

Instructions

  1. Heat oven to 400 F. Make pie crusts as directed on box for Two-Crust Pie using 9-in. glass pie pan.
  2. In large bowl, gently mix peaches and lemon juice to coat.
  3. Gently stir in all remaining filling ingredients.

  4. Spoon into crust-lined pan.
  5. Top with second crust; seal edge and flute.
  6. Cut slits in several places in top crust.
  7. Bake 35 to 45 minutes or until golden brown.
  8. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
  9. Cool at least 1 hour before serving.
  10. Meanwhile, in 2-qt. saucepan, mix 1/4 C. sugar and 1 Tbs. cornstarch.
  11. If necessary, add water to reserved raspberry liquid to measure 1/2 C. Gradually stir liquid into sugar mixture.
  12. Cook, stirring constantly, over medium heat until mixture boils and thickens.
  13. Gently fold in raspberries; stir in almond extract.
  14. Cool completely, about 1 hour.
  15. To serve, cut pie into wedges; place on individual dessert plates.
  16. Spoon sauce over pie.
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