Easy Sourdough Peach Pie Recipe {with discard/starter crust}
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This Sourdough Peach Pie is all about big flavor: juicy peaches, warm spices, and a golden sourdough crust made with discard or active starter.
I’m using the same dough recipe as my Sourdough Blueberry Pie, Apple Pie and Strawberry Rhubarb Pie because The dough is easy to make and can rest in the fridge for up to three days, which gives you deeper flavor and a more flexible baking schedule.
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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Why You’ll Love This Recipe:
Sweet summer dessert:
When you’re craving a delicious summertime dessert, just pull out this recipe and head to the kitchen. Because nothing beats a pie made with fresh, juicy peaches at the height of peach season. It’s sweet, sticky, and just feels like…summer, especially when you top it with a big scoop of ice cream.
You’ve got options, too. I’ve got a bunch of delicious recipes where pie is the star of the show. Like this strawberry rhubarb pie, this chicken pot pie, or this apple pie.
What if pie isn’t your thing? You can always go for this easy peach cobbler recipe. And if you’re looking for an easygoing version of sourdough peach pie, try this sourdough galette. It’s a great option when you don’t have a ton of peaches or just don’t feel like messing with a full pie.
Homemade pie crust:
The bottom and top crust are made from sourdough, which means they’re healthier and way more flavorful than anything you can buy from the store. The buttery sourdough pie crust comes out super flaky with a little tang that makes it really good. Thanks to the slow fermentation process, it’s also easier on your stomach.
Simple recipe that still feels special:
It’s a simple recipe anyone can throw together without any high-end kitchen equipment or advanced cooking skills. The best part is, you can prep the dough or peaches ahead of time and keep things low-stress. Even with basic ingredients, the depth of flavor from the slow fermentation process and fresh peaches is amazing.
And if you’ve ever battled a tough crust that was hard to chew, this one’s a game-changer. The dough bakes up tender and flaky, the kind of pie you’d be proud to serve at a special occasion.
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!
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.
FAQs
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 filling during baking so it doesn’t bubble over. Placing it on a baking sheet is a good backup.
No, don’t do that. The filling gets too juicy if it sits too long. You can peel, pit, and chop the peaches up to 2 days ahead and stick them in the fridge. Strain off any liquid before mixing the filling.
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.
Sourdough Peach Pie Recipe
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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
- 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.
Juicy peaches all wrapped up in a buttery, flaky sourdough crust – incredible! This pie didn’t last long in my house.