Peach Potpie with Cornmeal Crust

peach potpie
Photo: Victoria Pearson
Prep Time:
20 mins
Total Time:
2 hrs 20 mins

This potpie, a sweet take on a typically savory dish, bakes juicy peaches beneath a crunchy cornmeal crust.


  • 8 ripe peaches (about 3 ½ pounds), halved, pitted, and sliced into ½-inch-thick wedges

  • 3 tablespoons plus 1 ½ teaspoons cornstarch

  • 1 tablespoon plus 1 teaspoon fresh lemon juice

  • Coarse salt

  • cup packed light-brown sugar

  • ½ vanilla bean (optional), split and scraped, pod reserved for another use

  • 2 tablespoons unsalted butter, cut into small pieces

  • 1 disk Cornmeal Crust for Peach Potpie

  • All-purpose flour, for surface

  • 1 large egg, lightly beaten

  • Sanding sugar or granulated sugar, for sprinkling (optional)


  1. Preheat oven to 375 degrees. Combine peaches, cornstarch, lemon juice, and 3/4 teaspoon salt in a large bowl. Mix together brown sugar and vanilla seeds; stir into peach mixture, and pour into a 2-quart, 11-inch quiche dish or shallow baking dish. Dot top with butter.

  2. Roll out dough to 1/8-inch thickness on a lightly floured surface. Drape dough over fruit, and trim edges to 1 inch. fold under dough, and tuck into dish to form a crust. Cut five 3-inch vents into the top. Brush top with egg, and sprinkle with sanding sugar.

  3. Bake until juices are bubbling through vents and top is golden brown, about 1 hour. Let cool on a wire rack for at least 1 hour before serving.

Cook's Notes

Serving idea: Drizzle the warm pie with heavy cream.

Related Articles