Southern Peach Pie (Print View)
Juicy ripe peaches in a buttery, flaky crust baked to golden perfection
# What You'll Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup cold unsalted butter, cubed (2 sticks)
05 - 6-8 tablespoons ice water
→ Peach Filling
06 - 6 cups fresh ripe peaches, peeled and sliced (8-9 medium peaches)
07 - 3/4 cup granulated sugar
08 - 1/4 cup packed light brown sugar
09 - 1/4 cup cornstarch
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1/8 teaspoon salt
13 - 1 tablespoon lemon juice
14 - 1 teaspoon vanilla extract
→ To Finish
15 - 1 egg, beaten for egg wash
16 - 1 tablespoon coarse sugar for sprinkling
# Step-by-Step Directions:
01 - Whisk together flour, salt, and sugar in a large bowl. Cut in cold butter using a pastry blender or two forks until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until dough holds together. Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour.
02 - Preheat the oven to 400°F.
03 - Toss sliced peaches with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla in a large mixing bowl until well combined. Let sit for 10 minutes to draw out juices.
04 - Roll out one disk of chilled dough on a floured surface to fit a 9-inch pie dish. Gently transfer to the dish, letting excess hang over the edges.
05 - Pour the peach filling into the pie crust, spreading evenly.
06 - Roll out second dough disk for the top crust. Place on whole and cut slits for steam release, or create a lattice pattern. Trim and crimp edges to seal.
07 - Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
08 - Place pie on a baking sheet to catch drips. Bake for 20 minutes at 400°F, then reduce oven temperature to 350°F and bake an additional 35-40 minutes until crust is golden and filling is bubbling.
09 - Cool pie on a wire rack for at least 2 hours before slicing to allow filling to set properly.
# Expert Suggestions:
01 -
- The contrast between bubbling spiced peaches and that shatteringly crisp crust stops conversations
- This pie bridges generations and somehow makes every kitchen feel like a Southern home
02 -
- Every oven bakes differently so start checking at 30 minutes after the temperature reduction
- Frozen peaches release more liquid than fresh so add an extra tablespoon of cornstarch to compensate
03 -
- Place a baking sheet on the rack below the pie to catch any bubbling overflow
- Tent the pie with foil after thirty minutes if the crust browns too quickly