Southern Peach Pot Pie

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It’s peach season!

And what better way to celebrate peach season than with pie.

I have always loved pot pie and, while they’re often thought of as a more savory dish, there’s no reason pot pie can’t be filled with sweet peaches and topped with sugar sprinkled puff pastry.

Tips for making a southern peach pot pie.

Try frozen peaches.

Finding fresh peaches when they’re not in season can be an expensive and, possibly undauntable challenge. I find frozen peaches to be quite a worthy subsitute.

Not only are the accessible year round, they also add a juicy tenderness to your pot pie you will likely appreciate.

Cook the peaches first.

Many people put their peaches directly into their pie raw, but I prefer to roast mine in the oven first. It allows them to get them as seasoned and tender as I like them. I also am able to create a delicious thick sauce to add to my pie making for a rich, flavorful finish.

Bake the pastry bottom first.

Baking the crust before filling it ensures that your crust won’t come out soggy. Baking the crust first will give your pot pie a flaky crust all around.

What ingredients you need to make a southern peach pot pie.

To make a southern peach pot pie, you will need the following ingredients for the filling:

• 4lbs fresh or frozen peaches (pitted, peeled and sliced into thin wedges)
• 1½ cups water
• 1¼ cup white sugar
• 1¼ cup brown sugar
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 3 tablespoons lemon juice
• 1 tablespoon almond extract
• ¼ cup cornstarch

For the butter crust you will need:

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 1/3 cup water
• 8 ounces COLD unsalted butter, grated

Once you have all of your ingredients, it’s time to get baking.

What to bake a southern peach pot pie in.

You can create this pot pie in a standard pie pan, but there are a number of unique, single-serve dishes you can choose instead to make this a more fun dessert experience.

I made mine in mini cast iron dishes like this one: Mini Cast Iron Dutch Oven

They are the perfect size for one and having the top creates a bit of a surprise for the diner, especially if you remember to remove it with a bit of flair!

Here are some other fun options for creating your personal peach pot pies:

• Mini Cocotte
• Mini Ceramic Ramekins
• Mini Pie Pans

How to make a southern peach pot pie.

Start by setting aside a 12” round cast iron skillet, covered casserole dish or individual casserole dishes. 

For the pie crust: In a small bowl or liquid measuring cup, combine the water, sugar and salt. Stir to dissolve, and refrigerate for at least 30 minutes, along with the paddle attachment.

Into the mixing bowl, using your hands, toss the grated butter into the flour until it’s all coated. With the chilled paddle attachment, beat the butter and flour mixture on low-speed for about 15 seconds. Add the chilled water mixture and increase the mixer speed to medium-low. Beat just until the dough comes together in big chunks. Immediately turn off the mixer. Divide the pie dough into 2 discs. Wrap with plastic and chill for 30 minutes. 

Preheat your oven to 425 degrees F. 

For the peach filling, start by putting the peaches in a large bowl or extra large zip top bag. In a medium size bowl, combine the water, sugars, spices, lemon juice, almond extract and cornstarch. Pour the sugar mixture over the peaches. Mix well and let your peaches sit for at least 30 minutes and up to overnight in the fridge. 

Place a colander or mesh strainer over a large bowl. Drain the peaches and reserve the juice. Spread the peaches out in a single layer on sheet pan(s) and bake for 25 – 35 minutes or until the fruit roasts slightly and the juices thicken. While the peaches are roasting, pour the reserved juice into a pot.

Bring to a boil and whisk while the mixture thickens. Pour the roasted peaches into the thickened sauce. Adjust lemon juice and sweeten to taste, if necessary. 

Roll out each disc of dough, and set one aside in the fridge. (If making individual servings, punch the dough out the size of the container(s). Place the half the dough on a parchment lined sheet pan and bake until golden, about 15 minutes. Let cool. Place this piece inside the casserole dish(es). 

Spoon the peach filling on top of the baked crust. Roll out the second pastry disc and place on top of the peaches. Brush top(s) with egg wash and sprinkle with coarse sugar. Bake at 375 degrees on a sheet pan until crust is golden and the fruit is bubbling. Cool slightly before serving.

Serve with ice cream or whipped cream.