Peaches and Chess Pie combine in this delicious mash-up!
If you love Chess Pie and Peach Cobbler, then boy, do I have a treat for you!! This Peach Chess Pie combines the custardy goodness of chess pie with the sweet and flavorful twist of peach cobbler. It’s amazing. And surprisingly easy!
Now, to my knowledge, no one is quite sure why we call this custardy beauty a chess pie, but the theories abound. From where they were stored (in a chest) to how we Southerner’s might say “it’s jes’ pie,” many folks have their guesses. I just know that I’m a big fan of it and its cousins, the vinegar and buttermilk pies. One thing that seems consistent is that chess pie almost always contains a small amount of cornmeal or flour. Now, I’ll leave all that to the experts. Regardless of what’s in it, I just know that this version is delicious!
If making your own pie crust is your thing, you can absolutely do that here. I used the refrigerated rolled-up pie dough, but even frozen will work fine. It’s just whatever you have time to do. Just make sure it’s deep dish and about 9-inches across. If it’s not, just be cautious not to overfill your pie. You don’t want to have to scrape all that off the bottom of your oven. I promise. 🙂
Peach Chess Pie
- 2 medium peaches
- 1/2 cup butter
- 1 1/4 cups sugar
- 1/2 teaspoon salt
- 1 teaspoon almond flavoring
- 3 eggs
- 1 tablespoon cornmeal
- 1/3 cup buttermilk
- 1 (9-inch) unbaked deep dish pie shell
- Preheat the oven to 350°F. Peel and thinly slice the peaches and place them in the pie shell.
- In a large bowl, beat the butter, sugar, and salt together until smooth. Add the almond flavoring and mix well. Mix in the eggs and the cornmeal. Add the buttermilk and mix until smooth. Pour the mixture over the peaches.
- Place the pie on a rimmed baking sheet and place in the oven. Bake for 55 to 60 minutes until just barely set. Allow to cool before slicing.