Buttermilk Peach Pie – and Flying on Bicycles
If you’re anything like me, the title alone drew you to this post. Anything with buttermilk gets five stars in my book. So let me just tell you right now that if you like buttermilk, pies, and peaches, this one won’t disappoint. This is an old fashioned buttermilk custard pie with juicy bites of peaches throughout and a hint of cinnamon in every bite.
It’s as good hot as it is cold – and as good for dessert as it is for breakfast. Oooh did I say that? Pie for breakfast? Oh I meant….mid morning snack with your coffee, as long as you got up at 4:00 AM and skipped breakfast just to have this “snack” at 7:00 Am. ~winks and grins~ It has buttermilk (calcium!), eggs (protein!) and peaches (fruit!), toss in the starches in the crust and all ya gotta do it throw a green bean on the side and you’ve practically eaten the food pyramid!
I’ll get to showing you how to make this easy and delicious pie again here in a minute but first I got some rambling to do because that’s just how I work 
I had to run some errands yesterday afternoon and came home to find my husband washing his car and my daughter riding her bicycle in the driveway. She beamed from ear to ear as I got out of the car and she told me it was the first spring day of riding her bike. I put my groceries down and perched on a porch step as I watched her for a bit. It seems like yesterday, but it has been over thirty years since I was exactly where Katy Rose was.
Did you have a bicycle as a kid? I had a pink one with a banana style seat and the words “Powder puff” written on it. It was beautiful, my pride and joy. I put a piece of masking tape running down the center of the seat as soon as I got it. I’d get on it and line up the zipper of my brother’s hand me down jeans with that strip of tape to help me find my balance as I was teaching myself to ride.
Once I learned, man I was off! I imagine some folks who didn’t know any better might have thought I was just riding a bicycle as I wore trails into the roads in my neighborhood, but if you were ever in the seat of your own bicycle as a child you know the truth – I was flying!
Every morning I’d get up with the sun, get dressed as quickly as I could, and then head out for a day of peddling as fast as I could while the wind flew through my hair and I soared through the skies of Huntsville.
Oh how I remember the joy of that first day when it was warm enough to ride your bike after the winter! I’d ride all day long only to wake up the next day with legs so sore I could hardly walk, but by golly I’d still get on that bike and within a day or two be back to flying again.
You know, so much of life is like that.
It starts out fun, then we realize it’s hard, but we stick with it and pedal some more and eventually we’ll be rewarded with some good flight time.
If we just stick with it.
And keep pedaling.
If it feels hard today, if you’re a little sore from trying, don’t give up.
Keep pedaling.
You’ll fly soon.
Now lets park our bikes and make a pie.
You’ll need: Buttermilk, sugar, peaches, eggs, vanilla, cinnamon, butter, and a few tablespoons of flour. The flour was camera shy. Some ingredients are just like that so I try to be flexible
Oh, and also a pie crust.
A Deep Dish one.
Drain your peaches and pour them into your unbaked pie crust.
Sometimes I end up with a little bit extra batter and it won’t quite fit into my crust, so I always eat one or two peach slices just to be on the safe side. ~winks~
Oh the things I go through for my family.
Melt your butter in a medium mixing bowl.
Stir in your buttermilk first.
This cools the butter down a bit so when we add our eggs they won’t cook, instead we’ll be able to whisk them up like we want to.
Add in all other ingredients.
Stir them up until well blended.
If you look directly to the right beside this photo, you will see a rectangle with a play button in it that plays the Southern Fried Radio Show You can press play and then just go back to reading this post while you listen if you like.
Pour over your peaches.
Bake at 350 for 40 minutes, or until the center is set (doesn’t jiggle when you gently shake it).
Serve hot or cold.
Ya might wanna make two like I usually do…
and let us know where you live…
and have plates and forks handy…
coz we’re gonna wanna dig in.
Be there soon, I’ll leave my bicycle in your front yard
Ingredients
- 1 Can (29 oz) Yellow Cling Peaches in Heavy Syrup, drained
- 2 heaping tablespoons all purpose flour
- 1 Cup Sugar
- 3 Eggs
- 1/3 Cup Buttermilk
- 1/2 Cup Butter or Margarine, Melted
- 1 teaspoon Vanilla
- 1 deep dish pie shell, unbaked
- 1/2 teaspoon cinnamon
Instructions
- Place peaches in bottom of pie shell.
- In mixing bowl combine all other ingredients and mix with whisk until well combined.
- Pour over peaches.
- Place pie on baking sheet and bake at 350 for forty minutes, or until the middle doesn't jiggle when moved.
Print This Recipe
While you’re here, check out the latest edition of the Southern Fried Radio Show by clicking here and learn about my Uncle’s very unusual nicknames and why I truly am the ugliest baby that ever was.
“Never let your head hang down.
Never give up and sit down and grieve. Find another way.
And don’t pray when it rains if you don’t pray when the sun shines.”
— Satchel Paige.
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Posted by Christy Jordan
on Mar 12 2012. Filed under Dessert, Pie.
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Just made that “Buttermilk Pie” and let me told you that WAS one tasty pie,still can’t figure out the reason for the buttermilk,anyway the neighbors sure thank you and soooo do I….Now I need to ride to town and get another can of peaches..:)H
If you make with blackberries ,would you need juice added or just thawed ,if using frozen blackberries?
Made this delicious pie tonight (made 2 as you suggested!) It is AWESOME! Can’t wait to take some to work for my co-workers! I love your recipes and they are always great! Thanks for sharing!
What a great pie recipe! We don’t have dessert much during the week, but I decided to splurg and we’ll have some for breakfast…well, if we can quit snitchin’ !! What a tasty and easy treat! Thanks, Christy!
I have everything needed except for the buttermilk to make this awesome looking pie. Do you think I could use your lemon juice and milk trick to make my own buttermilk or should I go buy the real stuff from the store? I’m pregnant so the sooner I can make this the happier my unborn child will be! And everything we moms do is for the benefit of our kids, right?
The trick works like a charm!!
whwat is the trick with milk and lemon juice to replace the buttermilk. I have everything except the buttermilk.
Made these tonight for Teacher Appreciation Week Dessert day….They look delicious…hope they like them.
Hi Christy. I made your peach pie last night for the family, and I did something wrong! It had a great flavor, but took over an hour to cook, and it had a layer of what appeared to be scrambled eggs at the bottom. LOL! What did I do wrong? Thanks!
eep! That is very odd. Did you mix up the eggs really well? You didn’t maybe put them into the butter while it was hot?
As for the cooking temp, that is just plain odd. I would check and see if maybe your oven temp is decreased a little. Often, over time our ovens get “off” (mine is!) and it says 350 but it may be 300…does this make sense? I’m typing impaired today so forgive short answer please!
I’m having that exact issue as we speak. I have one in the oven now. I cooked it the initial 40 minutes and have added 10 minutes to the timer now three times. I’ve long suspected that my oven hates me. I think this is confirmation. Other cakes and pies turn out just fine. However, when I cook a turkey for a big Thanksgiving dinner exactly as the directions stated, it was totally raw. Perhaps my oven is just selective about its timing for hate crimes. Oh well. I shall wait. It will be worth it.
Made the peach pie yesterday and chilled it in the refrigerator, then heated up a slice last night , then added a “small” scoop of Vanilla ice cream…that is one fine pie!!! This will be on the dessert list from now on!! Thanks Christy.
I am so glad to hear you liked it Bruce!!!
It took well over an hour for mine to cook as well, but it was delicious when it was finally done. I’m a newlywed, and I made it for my mother-in-law’s birthday … big hit. Thanks Christy!
I am glad to hear it was a hit Katie!!
Made this pie last night was told it is the best pie I’ve ever made. Took 50 min to bake. Wish I had followed your suggestion and made two. Thanks so much love your site and books.
So. Good. Yum! (I made 2 – great advice! – and they took 60 min.)
Do we use the peach juice?
I’ve been making this pie for years. It is one of my Hubby’s favorites! Thanks for sharing this with everyone. And if you haven’t tried it because you’re scared of buttermilk just do it you’ll never look back
tried this last night….awesomeness!! like peach cobbler…& really easy to make!
Sounds realy good, anyone every tried it with frozen peaches??
I haven’t but it will work just fine. I’d just let my peaches sit out for half an hour or so to thaw a bit.
Let me know how you like it!
Gratefully,
Christy
This is a great recipe! Not a crumb left! Thanks -
Yum! Looks delicious! I love my grandmother’s sour cream peach pie, so I am sure I will adore this one, too! Making it this weekend. Well… 2 of them, as advised.
I just made this pie and it tasted fantastic, however it did not set up so instead of serving like pie we had to eat it with a spoon. What went wrong? I baked it longer than the stated time and the crust and top were just about as brown as I could let them get.
Did anyone else have trouble with the bake time on this. I know my oven temp is correct. I did use a frozen crust which said not to thaw before using…so I don’t know if that is the problem or not. Set oven at 350 preheated….went the 40 minutes…then 10 minute more intervals as it was real loose. Finally had to tent it for the crust not to burn and raised the temp to 400.. It’s been over an hour now and it’s finally getting to point of not jiggling soon. I didn’t eat the extra peaches and did squeeze all the batter in. Just checking to see if I’m the only one that this happened to.
Just to let everyone know….even though it took longer to bake, it was still delicious!
This peach state boy needs to make this! Christy, we would love to feature this on the site! Is it okay to have pie for breakfast?
Had family over a few days ago. I whipped this up while we were chatting in the kitchen. Very quick and easy! Our son- in- law says it is now his favorite pie!!
Christy ! We loved Pie ! Thank YOU Again !
I hope you enjoy this one Cathy!!!
Any fresh peach suggestions? Have a crisper drawer full of beautiful peaches and I think this recipe is calling for them!
Hi Christy, I made your buttermilk peach pie yesterday, but, it is gone today.
When I woke up this morning, the pie plate was empty. It came out looking just like your pie. I took a picture of the pie and included my rolling pin. My rolling pin came from my gradmother who used it in her almost 60 year marriage. And I have had it now for about 15 years. I wanted to send the picture but I could not find a mthod to send it, I would love for you to see my pie and my rolling pin. I am looking forward to your next book. Thank you for all the great recipes and the funny picture instructions.
I am so glad to hear that the pie was a hit!!! You can either post the picture on my Facebook page or you can e-mail it to me at christy @ southernplate . com (you will have to remove the spaces). I can’t wait to see your picture and your rolling pin!!!
Yum, I’m making this one and he Oatmael Raisin Cookie pie for our Sunday School class cookout tomorrow. Have made your Honeu Punkin pie and Old Fashioned Peanut Butter Pie, they are all hits. ried the strawberry cobbler, let’s just say it isn’t good for taking somewhere, it just never makes it out of the house.
I hope everyone enjoys at the cookout and you have a wonderful and blessed time fellow-shipping!!!
Hi, what is that yummy looking beverage in the dispenser with jar glasses on the top of your page?
Hi Laurie, that is sweet tea, beverage of the South!
Question: Can you make it w/ fresh peaches? My hubby brought home a sackful from Isom’s orchard. Also, thanks for the bicycle story…I just got a new stationary bike to ride indoors during this massive heat. I’m startin’ out pretty well, but hope to be flyin’ soon!
I baked the Buttermilk Peach Pie today and it is FABULOUS!! Also, I did your Fried Green Tomatoes last night and served with your Comeback Sauce (with a little cayenne added). Delicious!! My husband said they were the best Fried Green Tomatoes he’s ever had, and he especially loved them with the sauce!! I’ve yet to make anything from your cookbook or website that he/we didn’t absolutely love!! Thanks so much for sharing!!!
Thank you so much Lu!!! I am so glad to hear that you are enjoying the recipes and hope you have a great week!!
[...] I baked these pies pre-fourth-of-july. They were pretty delish, if i do say so myself. I used fresh, local peaches (duh!). Found the recipe via Pinterest. Here’s the link to the recipe’s home. [...]
Baked these today and even though I ate some of the peaches I still had leftover custard. I poured it into some small tins with sliced strawberries and baked them too. Absolutely delicious!! The custard would be good with any fruit! Can’t wait to taste the peach one. Thanks so much for sharing your recipe!
This seems essentially like a southern twist on the French classic “clafoutis”, which is traditionally a custard poured over cherries and baked. It can be made with any fruit however (and technically called “flaugnarde” when made with other fruit). Clafoutis also doesn’t have a pie crust – but hey, what isn’t better with the addition of pie crust?
So I’m sure any fruit would be an acceptable substitute, as long as there’s not too much juice from the fruit involved.
Oh yes, and I needed much more than 40 minutes of baking to set the custard, and I used fresh peaches since it’s peach season here in western Colorado. That’s right, Colorado. We have better peaches than Georgia does, I promise.
*ducks and runs*
I just baked this pie and left it in for about 40 +10 + 10 for a total of sixty minutes. Then I covered the outside crust with foil and put it under the broiler for about 5 minutes. Finally, it stopped jiggling and browned slightly. It smells amazing, and I hope it will firm up further when I put it in the fridge. I hope this works, because I am having company tonight. I love your recipes, Christy.
Wonderful recipe! Warm piece for breakfast…
I’ve always made buttermilk pies cause my Papa loves them! Never thought about adding fruit but I will next time. And he loves peaches so I’m sure it’ll be a hit!!
To me this sounds an awful lot like kuchen, am I right. It has been years since I have had kuchen, mainly because the recipe that I have(that I know is super good) is such a huge recipe that there is absolutely no way I could use that many and I don’t have a big freezer, plus that amount of fruit is unaffordable at one time. The recipe came from a friend of my former mother in law, and is about 100 times better than the one my mother in law made. Plus after my kids grew up I got rid of most of my baking pans.
Can this recipe be made with Splenda? I’d love to try it, but don’t do sugar.
Any idea what would be a suitable substitute for the eggs? My little one is allergic to egg whites and yolks. It makes baking very difficult.