Peaches and Chess Pie combine in this delicious mash-up!
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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
Ingredients
- 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
Instructions
- 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.
what a great combination – will try it for sure!
Hope you’ll enjoy!!
I just bake this pie, waiting for it to cool off
Hope it tasted delicious!!
I will definitely try this pie! It looks delicious!
Thanks!!
You’ve really done it this time, Stacey. It looks positively addictive! I do try to stay away from anything premade or processed and I’m not really a piecrust maker. Do you think I could try some sort of press-in crust? Also, I’ve got some frozen peaches left (our good ones are quite a ways off this year) that I think I could slice a bit thinner while they’re still frozen. But maybe that would mess with the chess part of this pie? Thanks!
Absolutely! I think a press in curst and the frozen peaches will both work just fine. Enjoy!!
Yay! Thanks, Stacey!
Love this so delicious looking pie!!!! Definitely going to make it. Thanks for sharing:)
Hope you’ll enjoy!!
Thank you Thank you Thank you for sharing. Picked up some fresh peaches yesterday and made this pie last night for the office. They are in LOVE with it. It was the hit of our Rainy Thursday!
Wonderful! So glad everyone enjoyed it!!
Help. Made this pie but the peaches didn’t rise to the top. Just looks like a Chess Pie. What did I do wrong?
Probably nothing. They won’t always show through to the top. It depends on the size and depth of your dish.
Thanks. Tastes great, just didn’t look as good as yours.
Made this pie for a family pot luck. Everyone wants the recipe! Delicious
Love hearing that! So glad everyone enjoyed it!
Oh, I’m a big fan of chess pie! I love this adaption – it’s glorious! What a great way to say goodbye to summer.
I agree! Love this pie!
Sounds like a delicious pie. You really capture the beauty of the peaches!
Thanks, Joanne!
Scary No flour in this pie. Okay I’ll make like you say.
Why is that scary for you, Peggy?
Is this room Temperature butter or melted butter?
Room temp should be just fine.
Stacy, once more drooling here, and it looks wonderful. I have a 1915 copy of The Five Roses Flour Cookbook (Lake of the Woods Millimg) and the suggestion for baking custatd pies is to heat to 450F put in your pie and after 10 minutes turn down to 350F and bake a further 50 minutes. I have always done this, and find the crusts are less likely to be soggy with this technique. I have followed directions and baked at 350 but really find the crust is definetly soggier when not started hot.
This is a great tip! I never saw either my grandmother or mom baking things at two different temps, but I do know of others who do with chess pies like this one.