This delicious sourdough peach pie combines juicy, sweet peaches with warm spices and a flaky sourdough crust made from discard or active starter. It’s a perfect way to use up sourdough discard while creating a flavorful pie that’s bursting with summer freshness. The crust is tender, buttery, and flaky, making it the ideal base and top for your peach filling.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Sourdough Pie Crusts:
- All-purpose flour: I stick with all-purpose flour.
- Butter: You can’t make a butter pie crust without the butter! It’s important to keep the butter cold. I cut mine into large chunks straight from the freezer to make sure it’s cold enough.
- Lard: I know having lard in your pantry isn’t common these days, but my grandma swears by it. It has a higher melting point than butter, so it doesn’t melt in the pastry as quickly as butter, which is what you want. That means you don’t have to be quite as careful when working with it. If you are in a pinch and don’t have lard, use equal amounts of shortening or more butter by weight. Remember to freeze the lard so it’s nice and cold.
- Baking powder: You don’t see baking powder in pie crusts too often, but it really should be. As a natural leavening agent, it gives this pie crust recipe a tiny lift and helps lighten and expand the crust, making beautiful, flaky layers.
- Sourdough starter discard: I’ve found that sourdough discard that’s about 24–48 hours old works best for this recipe, though older discard gives it more tang. You can also use active starter, just make sure to use the same amount in weight.
- Ice water (optional): Depending on your discard, you might not need it. Only add if the dough doesn’t come together after mixing. Add a few ice cubes to a bowl of water, then mix in 5 grams (1 teaspoon) of ice water at a time until the dough forms a ball. You shouldn’t need much.
Peach Filling
- Peach: For the best tasting peach filling, go with slightly firm yellow peaches. If the peaches are bruised, stringy and mushy, then your filling will be the same. Instead, eat those ultra-ripe peaches fresh! You can use unsweetened, frozen peaches. Just thaw, chop and pat dry before using. I don’t recommend using canned peaches, as their texture is already too soft.
- Sugars: Just a touch of white sugar to sweeten the peaches. You can swap it for brown sugar for more caramel undertones.
- Spices: Ground cinnamon and peaches always go well together! For a little unique spin and a little extra zing, try adding 1 gram (¼ teaspoon) of fresh ginger.
- Lemon juice: Brings some brightness to the peach pie filling.
- Unsalted butter: Dotting the peach filling with a little bit of butter makes for a more luscious and rich filling.
How to Make Sourdough Peach Pie
- Prepare my sourdough pie crust recipe through step 7 (this makes enough for a double-pie crust). Then, follow the instructions below.
2. To a large bowl, add the chopped peaches, sugar, flour, cinnamon, and lemon juice. Mix until thoroughly combined.
3. Remove one pie dough disc from the refrigerator and bring it to room temperature. On a floured surface, roll the first disc of dough to about 1/8 inch thick and a 12-inch circle.
4. Transfer the rolled dough into a 9-inch pie dish, press it into your pie dish, and set aside.
5. Pour the peach filling into the pie dish, right over the bottom crust. Dot with the cold butter and return back into the fridge while you prepare the top pie crust.
6. Roll out the pie crust dough as before. Keep it whole or slice it into six 1 1/2-inch pieces to make a lattice pie crust. Pinch the edges with a fork or tuck the extras inside the pie dish and crimp with your fingers, if desired.
7. Brush with an egg wash and sprinkle coarse sugar on top of the pie for an extra touch of sweetness and crunch.
- Preheat the oven to 425°F. Place the pie pan on top of a rimmed baking sheet, just in case it bubbles over. Bake for 25 minutes, then reduce the heat to 375°F and continue to bake for 55-65 minutes or until the sourdough peach pie is deep golden brown.
9. Allow the pie to cool completely, about 4-5 hours. Slice and enjoy!
How to Store:
How to Store: After baking, allow the sourdough peach pie to cool completely on a wire rack for 4 to 5 hours so the filling sets properly. Store the pie at room temperature covered loosely with plastic wrap or foil for up to 2 days. For longer storage, cover tightly and refrigerate for up to 4 days. Before serving, let the pie warm slightly at room temperature to enhance flavor and texture.
For More Guidance:
Why You’ll Love This Recipe:
Sweet summer dessert:
Sweet summer dessert: This easy sourdough peach pie celebrates the vibrant flavors of ripe, juicy peaches combined with warm spices like cinnamon and a touch of vanilla. The filling is naturally sweetened and brightened with lemon juice, creating a perfect balance of flavors. The sourdough discard crust adds a delightful tang and flaky texture, making this pie truly special. It’s an ideal light and refreshing dessert for warmer days. Enjoy this pie chilled or slightly warm for a perfect summer treat.
Homemade pie crust:
Homemade pie crust: Made with sourdough starter or discard, all-purpose flour, cold butter, and a pinch of salt, this crust is tender and flaky. Keeping the butter cold and mixing gently ensures a perfect texture. The sourdough adds a subtle tang and depth of flavor. Chill the dough before rolling it out for best results.
Simple recipe that still feels special:
Simple recipe that still feels special: This easy sourdough peach pie uses fresh peaches and warm spices for a comforting, homemade flavor. The sourdough discard crust adds a unique tang and flaky texture, making it stand out. Despite its simplicity, it bakes into a golden, beautiful Sourdough Peach Pie perfect for any occasion. Minimal prep delivers maximum deliciousness every time.
FAQs
Can I use sourdough discard for the crust?
Yes, this recipe works well with either active starter or discard, reducing waste and adding flavor.
How do I prevent a runny peach filling?
Use enough flour or a thickener in the filling, and don’t prepare the filling too far in advance to avoid excess juice.
Can I make the pie ahead of time?
Yes, you can assemble the pie ahead, refrigerate, and bake when ready. Leftovers store well in the fridge for a few days.
What’s the best way to roll out sourdough pie dough?
Chill the dough well, flour your surface, and roll gently to about 1/8 inch thick for an even, flaky crust.
Warnings:
- Avoid using bruised or overly ripe peaches as they can make the filling mushy and watery, affecting the pie’s texture.
- Do not prepare the peach filling too far in advance to prevent it from releasing excess liquid, which can make the pie runny.
- Bake the pie long enough (up to 65 minutes after initial high heat) to ensure the filling sets completely, using a thermometer if possible to reach about 200°F internally.
- Use a rimmed baking sheet under the pie dish to catch any bubbling overflow and avoid oven messes.
- Check your sourdough starter/discard for any signs of mold or off smells and discard if detected to ensure food safety.
Sourdough Peach Pie Recipe
Equipment
- Peeler
- Mixing bowls
- 9 Inch Pie Dish
- Pie Shield
- Digital Thermometer
Ingredients
- double sourdough pie crust
- 3 pounds peaches peeled, pitted and chopped into 1-inch pieces about 8 cups
- 135 grams sugar 2/3 cup
- 70 grams all-purpose flour 1/2 cup
- 15 grams fresh lemon juice 1 Tablespoon
- 4 grams vanilla extract 1 teaspoon
- 2 grams cinnamon 1 teaspoon
- pinch of salt
- 28 grams unsalted butter cold 2 Tablespoons
- egg wash 1 large egg + splash of milk
- coarse sugar optional
Instructions
Sourdough Pie Crust
- Prepare my sourdough pie crust recipe through step 7 (this makes enough for a double-pie crust). Then, follow the instructions below.
- Long Ferment: Store the wrapped discs in the fridge for up to 3 days.
- double sourdough pie crust
Peach Filling
- To a large bowl, add the chopped peaches, sugar, flour, lemon juice, vanilla extract, cinnamon, and a pinch of salt. Mix until thoroughly combined. Place in the fridge while you prepare the pie dough.
- See notes below on how to easily peel and prepare the peaches.
- McKenna’s Tip: Do not prepare this peach filling in advance. The filling will release too much liquid, making the final product too runny. However, to save some time, you can peel, pit and chop the peaches 1-2 days in advance. Cover and store the chopped peaches in the fridge. Strain before continuing on with the recipe.
- 3 pounds peaches (peeled, pitted and chopped into 1-inch pieces),135 grams sugar,70 grams all-purpose flour,15 grams fresh lemon juice,4 grams vanilla extract,2 grams cinnamon,pinch of salt
- Remove one pie dough disc from the refrigerator and bring it to room temperature, about 15 minutes. With a floured rolling pin, roll of dough on a lightly floured surface. Roll from the center outward, then turn the dough a quarter turn and repeat rolling.
- After rolling the dough full circle, add more flour to your work surface—you don’t want the dough to stick! Flip the dough to the other side and roll it out until it is about 1/8 inch thick and a 12-inch circle.
- Using your rolling pin is the best way to maneuver your pie dough into a pie dish! Roll the dough onto the rolling pin and unroll in the 9-inch pie plate. Press into your crust into the pie dish. Pour the peach filling into the bottom crust and dot with small cubes of the cold butter. Place this back into the fridge while you prepare the top pie crust.
- 28 grams unsalted butter, cold
- You can top this pie with a full pie crust or a lattice topping.
- Full Pie Crust: Roll the second disc of pie dough just as before, then cover the peach filling and cut 4 slits into the top crust.
- Lattice Pie Crust: Roll the second disc of pie dough just as before, then take a pastry cutter, pizza cutter, or sharp knife to cut the pie dough into six 2-inch pieces. Arrange the strips in vertical and horizontal rows, lacing them over and under each other. See photos above for reference.
- Pinch the edges with a fork or tuck the extras inside the pie dish and crimp with your fingers, if you desire.
- In a small bowl, create an egg wash by whisking together an egg with a splash of milk. Use a pastry brush to brush over the top of the dough. Sprinkle coarse sugar on top of the pie for an extra touch of sweetness and crunch.
- egg wash
- Preheat the oven to 425 degrees F. Place the pie pan on top of a rimmed baking sheet covered in aluminum foil (this filling loves to bubbles over). Bake for 25 minutes, then reduce the heat to 375 degrees F, cover the edges with a pie shield or aluminum foil, and continue to bake for 55-65 minutes or until the pie has reached an internal temperature of 200 degrees F.
- This is a long bake time, yes, but this is to ensure that the filling is set! We also need to bake the pie enough so that the filling doesn’t taste paste-y. Use this digital thermometer to check and be sure! If the pie crust begins to brown too quickly, cover the top with a piece of aluminum foil while the pie continues to bake.
- Remove the peach pie from the oven and place it on a wire rack. Allow the pie to cool completely, about 4-5 hours. The peach filling will be too runny if you slice before it cools. Slice and enjoy!
Preparing the Peaches
- Boil the peaches for a few seconds in boiling water (about 4 peaches at a time). Remove the peaches with a slotted spoon and place them on a plate. Wait a few seconds before using your fingers to remove the peel. It should come off easily.
- Alternatively, you can also use a sharp peeler like this one. Peaches are juicy, so I often rinsed my peeler and hands while preparing the peaches.
- Use a sharp knife to slice the peaches, remove from the pit, then chop the slices into 1 inch chunks.
Sourdough Pie Crusts:
- All-purpose flour: I stick with all-purpose flour.
- Butter: You can’t make a butter pie crust without the butter! It’s important to keep the butter cold. I cut mine into large chunks straight from the freezer to make sure it’s cold enough.
- Lard: I know having lard in your pantry isn’t common these days, but my grandma swears by it. It has a higher melting point than butter, so it doesn’t melt in the pastry as quickly as butter, which is what you want. That means you don’t have to be quite as careful when working with it. If you are in a pinch and don’t have lard, use equal amounts of shortening or more butter by weight. Remember to freeze the lard so it’s nice and cold.
- Baking powder: You don’t see baking powder in pie crusts too often, but it really should be. As a natural leavening agent, it gives this pie crust recipe a tiny lift and helps lighten and expand the crust, making beautiful, flaky layers.
- Sourdough starter discard: I’ve found that sourdough discard that’s about 24–48 hours old works best for this recipe, though older discard gives it more tang. You can also use active starter, just make sure to use the same amount in weight.
- Ice water (optional): Depending on your discard, you might not need it. Only add if the dough doesn’t come together after mixing. Add a few ice cubes to a bowl of water, then mix in 5 grams (1 teaspoon) of ice water at a time until the dough forms a ball. You shouldn’t need much.
Peach Filling
- Peach: For the best tasting peach filling, go with slightly firm yellow peaches. If the peaches are bruised, stringy and mushy, then your filling will be the same. Instead, eat those ultra-ripe peaches fresh! You can use unsweetened, frozen peaches. Just thaw, chop and pat dry before using. I don’t recommend using canned peaches, as their texture is already too soft.
- Sugars: Just a touch of white sugar to sweeten the peaches. You can swap it for brown sugar for more caramel undertones.
- Spices: Ground cinnamon and peaches always go well together! For a little unique spin and a little extra zing, try adding 1 gram (¼ teaspoon) of fresh ginger.
- Lemon juice: Brings some brightness to the peach pie filling.
- Unsalted butter: Dotting the peach filling with a little bit of butter makes for a more luscious and rich filling.
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