Recipe

Ultimate Peach Pie (Rich and Savory)

Jammy summer peaches, a flaky all-butter crust, and a savory twist of browned butter, thyme, and black pepper for a pie that tastes like you know what you are doing.

By Matt Campbell

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4.8

A golden brown lattice-topped peach pie cooling on a wooden counter with visible bubbling peach filling

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Peach pie usually shows up wearing a sweet smile and calling it a day. This one still does all the classic stuff you want, like juicy peaches, glossy filling, and a crust that shatters a little when your fork hits it. But it also sneaks in a rich, savory backbone that makes the fruit taste more peachy, not less.

Here is the move: we brown some butter for nutty depth, add a whisper of thyme, and finish with a few cracks of black pepper. It is not a savory pie. It is a peach pie with better bass notes. If you have ever taken a bite of something and immediately gone back for a second one just to confirm you did not imagine it, that is the vibe.

Close-up of sliced ripe peaches on a cutting board with a pastry cutter nearby

Why It Works

Big peach flavor without soup. A little tapioca or cornstarch plus a brief rest keeps slices clean and the filling thick and glossy.
Rich, savory depth. Browned butter brings a toasted, almost caramel-nut flavor, while thyme and black pepper make the peaches taste brighter.
Flaky, crisp crust. An all-butter dough, chilled properly, bakes up with crisp edges and tender layers.
Simple ingredients, high payoff. Everything here is grocery-store easy, but the result tastes like you put in secret effort.

Pairs Well With

Storage Tips

Room temp: If your kitchen is cool (under about 70°F), keep the pie loosely covered for up to 24 hours.

Refrigerator: Cover and chill up to 4 days. The crust softens a bit, but the flavor stays great.

Best reheat: Warm slices on a sheet pan at 350°F for 10 to 15 minutes to re-crisp the crust. Microwave works in a pinch, but it makes the crust sleepy.

Freezer: Freeze baked pie slices wrapped tightly, then stored in a freezer bag, up to 2 months. Thaw in the fridge overnight and reheat in the oven.

Common Questions

Do I have to peel the peaches?

No. Peach skins soften a lot during baking. If you hate the texture, peel them. Quick method: blanch peaches in boiling water for 30 seconds, then ice bath, then the skins slip right off.

Why is my peach pie watery?

Usually one of three things: under-thickened filling, super-juicy peaches, or slicing before the pie cools. Use the stated thickener, let the filling sit briefly before baking (do not drain), and cool the baked pie at least 3 hours so it can set.

Can I use frozen peaches?

Yes. Thaw completely, then drain well. Pat dry. Expect a slightly softer texture. If the peaches still seem very wet, add up to 1 tablespoon extra tapioca starch or cornstarch.

What is the savory twist here?

Browned butter, a small amount of thyme, and black pepper. You will not bite into a “thanksgiving stuffing pie.” You will just get deeper flavor and a more interesting finish.

How do I know when the pie is done?

Look for thick bubbles coming up through the vents or lattice, especially near the center, not just the edges. The crust should be deep golden, not pale. If you are using an instant-read thermometer, aim for 200°F to 205°F in the center of the filling.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish (glass or metal)
Rolling pin
Large mixing bowl
Pastry cutter or two forks
Sheet pan (to catch drips)
Pastry brush
Instant-read thermometer (optional, helpful for doneness, aim for 200°F to 205°F in the center)

I started making peach pie when I realized most of them were either perfect for Instagram and bland in real life, or delicious but structurally chaotic. This version is my compromise with the universe. It is still classic, still cozy, still very much a “bring it to the cookout” pie. But the browned butter and thyme make it taste like the grown-up table without losing the fun. Also, black pepper in fruit desserts is my favorite little kitchen dare. Try it once and you will start looking for excuses.