Easy Sourdough Peach Pie Recipe {with discard/starter crust}
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This easy Sourdough Peach Pie Recipe is all about big flavor: juicy peaches, warm spices, and a golden brown sourdough pie crust made with sourdough starter discard or active starter.
I’m using the same dough recipe as my Blueberry Pie, Apple Pie, and Strawberry Rhubarb Pie because the pie dough is easy to make, rests in the fridge for up to three days for deeper flavor, and gives you a flaky crust every single time.
Quick Look: Sourdough Peach Pie
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Cool Time: 5 hours
- Total Time: 6 hours 50 minutes
- Servings: 8 slices
- Calories: ~196 kcals per slice (based on nutrition panel)
- Cook Method: Baked
- Flavor Profile: Juicy, sweet peaches with warm cinnamon and a hint of lemon, wrapped in a golden, flaky sourdough discard crust. A summer staple that slices beautifully once cooled!
- Difficulty: Intermediate — The peach filling and sourdough pie crust each have a few steps, but both are straightforward and well worth the effort!
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Why You’ll Love This Sourdough Peach Pie Recipe
- Easy recipe you can prep ahead: This is a simple recipe anyone can throw together without high-end kitchen equipment. The best part is you can prep the pie crust dough days ahead and keep things low-stress. Even with basic ingredients like purpose flour, cold butter, and ripe peaches, the depth of flavor from the fermentation process is amazing. The dough bakes up tender and flaky, not a tough crust in sight.
- Delicious summertime dessert: Nothing beats a fresh peach pie at the height of peach season. The peach filling is sweet, sticky, and tastes like summer, especially when you top it with a scoop of vanilla ice cream. If you love fruit pie, you can also try my Sourdough Peach Cobbler or this sourdough galette for a free-form pie option.
- Homemade pie crust with incredible flavor: The bottom crust and top crust are both made from sourdough discard, which means they are healthier and way more flavorful than anything store-bought. The buttery sourdough pie crust comes out super flaky with a little tang. Thanks to the slow fermentation process, it reduces phytic acid and is easier on your stomach.
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.
- To a large bowl, add the chopped peaches, sugar, flour, cinnamon, and lemon juice. Mix until thoroughly combined.
- 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.
- Transfer the rolled dough into a 9-inch pie dish, press it into your pie dish, and set aside.
- 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.
- 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.
- 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.
- Allow the pie to cool completely, about 4-5 hours. Slice and enjoy!
McKenna’s Helpful Tips
- Choose the right peaches: For the best results, go with slightly firm yellow peaches that are ripe but not mushy. If your peaches are too soft, eat them fresh and save the firmer ones for baking. Avoid canned peaches since their texture is already too soft for a pie dish. If fresh peaches are not in season, try my Sourdough Apple Pie instead.
- Keep everything cold: Cold butter and cold sourdough starter discard are the secret to a flaky crust. I cut my butter into large chunks straight from the freezer and only add ice water if the dough does not come together.
- Use a baking sheet underneath: Always place your pie dish on top of a rimmed baking sheet before putting it in the oven. The peach filling can bubble over, and this saves you from a messy oven. I do the same thing when I bake my Strawberry Rhubarb Pie.
- Let the pie cool completely: I know it is tempting, but allow the pie to cool for 4 to 5 hours before slicing. This lets the peach filling set so it slices cleanly instead of running all over the plate. The same rule applies to my Blueberry Pie.
- Try a lattice or full top crust: You can keep the second crust whole and cut slits for steam, or slice it into strips for a lattice. Either way, brush with an egg wash and sprinkle coarse sugar on top for a golden brown finish. If you want something even simpler, skip the top crust entirely and try my Chicken Pot Pie approach with a single top layer.
How to Store
After baking, let the sourdough peach pie cool completely on a wire rack for about 4 to 5 hours. This step allows the filling to set so it’s not runny when slicing it. Once cooled, I store mine in a cake dome, but you can also cover it loosely with plastic wrap or foil to keep it fresh.
Keep the pie at room temperature for up to 2 days. If you need to store it longer, cover it tightly and refrigerate for up to 4 days. Before serving, let the pie sit out for a bit to warm up. It tastes better that way, and the texture feels just right.
Sourdough Peach Pie FAQs
Can I just use a pie plate if I don’t have a pie dish for this Sourdough Peach Pie Recipe?
Yes, you can absolutely use a pie plate if you don’t have a pie dish. Just make sure your plate is around 9 inches across and made of oven-safe material like glass, ceramic, or metal. If your pie plate is a bit shallow, keep an eye on the peach filling during baking so it doesn’t bubble over. Placing it on a baking sheet is a good backup. I use the same pie dish for all my sourdough pies.
Can I make the peach filling ahead of time for this Sourdough Peach Pie?
No, don’t do that. The filling gets too juicy if it sits too long. You can peel, pit, and chop the ripe peaches up to 2 days ahead and stick them in the fridge. Strain off any liquid before mixing the filling with the brown sugar, lemon juice, and spices.
Why does this pie take so long to bake?
The long bake time makes sure the filling fully sets and doesn’t taste starchy or underdone. You’re looking for a golden brown crust and an internal temp of around 200°F. Go for a golden brown crust and an internal temp of about 200°F.
Can I use frozen or canned peaches for this Easy Sourdough Peach Pie Recipe?
You can use unsweetened frozen peaches. Just thaw, chop, and pat them dry before using. I don’t recommend canned peaches because their texture is already too soft and will make the filling mushy. For the best fresh peach pie, stick with delicious fresh peaches that are slightly firm. If stone fruit is not in season, try my Sourdough Apple Pie instead.
If you tried this Sourdough Peach Pie recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Peach Pie Recipe
Yield: 8
This Sourdough Peach Pie is all about big flavor: juicy peaches, warm spices, and a golden sourdough crust made with discard or active starter. The filling comes together quickly but don't prep it too far ahead or it'll get too runny. Once baked and cooled for a couple hours, the pie slices cleanly. And the best part? You can keep leftover peach pie in the fridge for a few days. It's the sort of pie you'll want to make all summer long.
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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!
Notes
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.
Nutrition
Serving: 1g | Calories: 196kcal | Carbohydrates: 41g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 23mg | Potassium: 222mg | Fiber: 3g | Sugar: 31g | Vitamin A: 643IU | Vitamin C: 8mg | Calcium: 12mg | Iron: 1mg
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Juicy peaches all wrapped up in a buttery, flaky sourdough crust – incredible! This pie didn’t last long in my house.