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The Hesser Family Peach Pie That's Stood the Test of Time (& Tweaks)

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​When a recipe has stood the test of time, it can stand the test of your kitchen, too.

Rhonda35's Third Generation Peach Pie started with her grandmother, who taught her how to make it on summer visits; they'd start by picking the peaches (and finish, presumably, with big slices).


But what Rhonda really picked up from her now 99-year-old grandmother—and her Depression-era make-do attitude—is that experimenting and tweaking are good. And experiment and tweak the next generations did. (Crazy kids!)

Third Generation Peach Pie
Third Generation Peach Pie

​When Rhonda had only enough pie pastry in the freezer for a bottom crust, she abandoned the top layer of her grandmother's and mother's versions for a crumb topping. She also chose tapioca starch as a thickener in place of her mom's flour and added some salt, too.

The crumb top, developed from fusing techniques from various recipes, gets added about halfway through the baking process, which means that it doesn't sink into the creamy peach filling but rather remains a cookie-like entity.


And while the pie is a family favorite throughout the extended branches, not everyone makes it the same way. When I informed Amanda Hesser—she's Rhonda35's sister—that we were photographing the pie at the office, she told me that she sticks with the double-crust made with shortening.

But we went rogue and used a butter and cream cheese pie dough, figuring that with all its longevity and flexibility, this pie could take our silly riffs.

You try, too: You'll have a hard time messing this one up.

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Third Generation Peach Pie

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Serves 8 to 10 (or just one if you squirrel it away from others!)

For the pie filling:

  • 1 pie dough (if you don't have a favorite, try Grandmom-Helen's Always-Flaky Pie Crust found here on Food52)
  • 5 cups peeled, sliced fresh peaches (from about 8 medium peaches)
  • 1 cup sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup full-fat sour cream
  • 2 teaspoons tapioca starch
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cinnamon

For the crumb topping:

  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 3/4 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1/2 cup walnuts or pecans, chopped (optional)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon cinnamon

Now it's your turn to make the pie your own, and we've got a few suggestions:

  • Rhonda says you can substitute the sour cream for plain Greek yogurt, compensating for its tang with an extra tablespoon of sugar. (We'd guess you could also experiment with crème fraîche or mascarpone. For a guide for swapping in dairy products, look here.)
  • Instead of nutmeg and cinnamon, Rhonda uses the same amount of Chinese five-spice powder. Work with finely chopped rosemary, allspice, cardamom, orange blossom water...
  • Almonds or pistachios or hazelnuts instead of pecans.
  • Chopped crystallized ginger in the crumb. Or coconut flakes?
  • Breadcrumbs instead of oats. Truly wacky!

More inspiration:

  • Add apricot and vanilla bean:
Apricot and Peach Crumb Pie
Apricot and Peach Crumb Pie
  • Or strawberries and lemon juice:
Peach & Strawberry Pie
Peach & Strawberry Pie
  • Go herby and fragrant with tarragon and nutmeg or thyme and honey:
Wide Lattice Peach Pie with Tarragon Butter

Wide Lattice Peach Pie with Tarragon Butter by Elizabeth Stark

White Peach and Lemon Thyme Galette

White Peach and Lemon Thyme Galette by vvvanessa

  • Or nutty and boozy with almond extract and bourbon:
Southern Peach Crumble
Southern Peach Crumble
  • Bolster the peaches with blueberries:
Lattice-Top Peach and Blueberry Pie with Rye Crust
Lattice-Top Peach and Blueberry Pie with Rye Crust

What's your favorite variation on peach pie? Tell us in the comments!