Peachy Keen Pie Recipe

Royer’s Pie Haven is a multigenerational, Southern-rooted bake shop known for its cult-favorite flavors like Junkberry, HeeHaw and Texas Trash. What began as Tara Royer Steele’s father Bud Royer’s café in Round Top, evolved into a second location devoted entirely to pie, drawing visitors from across the country. Thousands of pies are made and shipped each year, but each one is still crafted from scratch with the same care, comfort and hospitality you’d experience if you were sitting inside the shop itself. Royer Steele describes it as a place where people come for dessert and end up leaving with a story.

Her new cookbook Keep Your Fork, There’s Pie blends beloved family recipes, like Peachy Keen Pie, with stories from her Texas roots. “I love this pie,” she says. “It is a bit sweet, but nothing a little ice cream can’t cut! I use frozen peaches in my peach pie because I love their firmness and size. When frozen, they won’t go bad and are always available when I want to bake up a refreshing pie.”

Peachy Keen Pie

One (1 lb.) Royers dough ball or one 9-inch unbaked pie shell

Peach Filling:

8 cups peaches, fresh or frozen
1 cup sugar
1/4 cup cornstarch

Crumble Topping:

1 1/4 cups yellow cake mix
9 T. brown sugar
1 1/3 tsp. cinnamon
3 T. butter, melted

Preheat the oven to 325° F. Roll out the dough ball until it is 1/4-inch thick and lay it in a 9-inch pie pan. Press dough into the base of the pie pan and crimp the edge with your two forefingers. Add peaches to a large saucepan and heat on medium heat. Once the peaches soften and the juices bubble, add sugar and stir until it is dissolved. Add cornstarch and stir until thickened. Peaches don’t need to be cooked down; whole peaches are what you want and will keep cooking in the oven. Pour peaches into the pie crust. Combine cake mix, brown sugar, cinnamon and butter in a separate bowl. Sprinkle topping over the peaches. Bake for 45 minutes or until the topping is golden.

Pie photo by Lori Sparkman.