Southern Peach Pie With a Twist

by Pamela

Southern Peach Pie

Southern Peach Pie

I just got back from a week long trip, in the South, with my husband.  I don’t usually go on his Southern sojourns, but this one seemed especially fun.  My husband went to school at UNC – yep, Northern boy is Tar Heel.  One of his friends, from college, was celebrating “finally getting it right and marrying the correct woman” so I thought I definitely needed to go on this trip.  Prior to this trip, I had only met one of his college friends – Dr. Carol, whom I totally dig, and I figured this would be fun – if not deliciously calorie laden.

Scott and Nicole did not disappoint!  The food at their party was so amazing, I was actually caught moaning while savoring the shrimp and grits (I got the recipe and will be sharing that one later).  I love Southern food and this trip was full of grits, BBQ, and biscuits.  I’ll be working out countless extra hours to burn this off – but it was totally worth it.

Back to the peach pie….We didn’t get any peach pie while we were in North Carolina, this was waiting for us (well, not so much for me as it was for my husband) when we got home.  My mom came to our house to dog sit for us and she made this peach pie especially for him.  This pie is one of my husband’s favorite desserts ever.  Since my mom knew this, she would use this to bribe my husband to come visit her and my dad when he would go home to visit his friends and family.  She wouldn’t give me the recipe until we got married.  To this day, I’m not sure if he married me because he loved me, or just so that he could get this pie.

This pie has been made by my mom for years.  It’s not your typical peach pie either.  It’s got a custardy center instead of that usual goopy glaze like center with the peaches.  The recipe comes from the peach orchard owner, Mrs. Spiebelberg.  It’s super easy to make!


  • 3 1/2 Cups Peaches Sliced (use fresh or frozen, but thawed fruit)
  • 1 Cup Sugar
  • 1/3 Cup Flour
  • 3 Egg Yolks (save egg whites for meringue)
  • 1/4 Cup Sour Cream
  • 1/4 Teaspoon Almond Extract
  • 1 Unbaked Pie Shell (or see recipe below for pie crust)


Preheat oven to 350 degrees Farenheit.  Combine all ingredients, except for pie crust, in large bowl and stir gently until blended together.  Pour into unbaked pie shell and bake for 60 minutes.  Insert knife into center of pie and remove.  If blade comes out clean, pie is done.

Meringue Topping

  • 3 Egg Whites
  • 6 Tablespoons Sugar
  • 1 Teaspoon Cream of Tartar

Once pie is cool, turn on oven broiler.  Put egg whites into clean bowl and add in sugar and cream of tartar.  With mixer, beat mixture until stiff peaks form (turn off mixer and lift beaters from mixture, if peak stays standing up you’re done mixing).  With a spatula, dump meringue on top of baked pie.  Push meringue to edges of crust.  Slide pie just under broiler and broil until peaks of meringue brown.  This will take around 2 minutes, but don’t walk away from your oven. Keep an eye on the meringue.

Easy Pie Crust

  • 1 1/2 Cups Flour
  • 2 Tablespoons Sugar
  • 1 Teaspoon Salt
  • 1/2 Cup Vegetable Oil
  • 2 Tablespoons Cold Milk

In your pie pan, add flour, salt and sugar and blend well with a fork.  In a separate bowl, combine milk and oil.  Whisk to blend thoroughly, then pour over dry ingredients in pie pan.  Make sure wet and dry ingredients are blended together, then push dough evenly in pan.  Make sure that the dough is evenly spread on bottom of the pan and up the sides of the pan.  Once done, you can pour the pie filling ingredients on top of dough and bake as directed above.

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bunkycooks November 16, 2010 at 9:52 am

I’m so glad I didn’t have to marry anyone to get this recipe! 😉 Is mom okay with sharing now?? I wish I had this one back in the Summer when I was up to my eyeballs in peaches…oh, well, I will have to save it for next year! The peaches around here are icky now. 🙁 Too bad you didn’t stop by while you were in the South. Y’all will have to come back sometime soon for some more of those Shrimp and Grits!

Pamela November 18, 2010 at 6:26 am

You can make this with frozen peaches too, that’s how I’m able to make it at Thanksgiving (no pumpkin pie here). I’m taking you up on that shrimp and grits offer!

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