Southern Peach Pie (Print View)

Sweet ripe peaches baked in flaky homemade crust with warm spices

# What You'll Need:

→ Pie Crust

01 - 2 1/2 cups all-purpose flour
02 - 1 tsp salt
03 - 1 tbsp granulated sugar
04 - 1 cup (2 sticks) unsalted butter, cold and cubed
05 - 6-8 tbsp ice water

→ Peach Filling

06 - 6 cups fresh ripe peaches, peeled and sliced (about 8-9 medium peaches)
07 - 3/4 cup granulated sugar
08 - 1/4 cup light brown sugar, packed
09 - 1/4 cup cornstarch
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp ground nutmeg
12 - 1/8 tsp salt
13 - 1 tbsp lemon juice
14 - 1 tsp vanilla extract

→ To Finish

15 - 1 egg, beaten (for egg wash)
16 - 1 tbsp coarse sugar (optional, for sprinkling)

# Method:

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 - Set oven to 400°F.
03 - Combine sliced peaches with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla in a large mixing bowl. Toss until well coated and let sit for 10 minutes to draw out juices.
04 - Roll out one chilled dough disk on a floured surface to fit a 9-inch pie dish. Transfer dough to dish, allowing excess to hang over edges.
05 - Pour peach filling into prepared crust, spreading evenly.
06 - Roll out second dough disk for top crust. Place over filling whole with steam slits or create a lattice pattern. Trim edges and crimp to seal.
07 - Brush top crust with beaten egg and sprinkle with coarse sugar if desired.
08 - Place pie on a baking sheet to catch drips. Bake at 400°F for 20 minutes, then reduce temperature to 350°F and bake 35-40 minutes longer until crust is golden and filling bubbles.
09 - Transfer pie to a wire rack and cool for at least 2 hours before slicing to allow filling to set properly.

# Insider Tips:

01 -
  • The combination of cinnamon and nutmeg enhances the peach flavor without overpowering it, letting the fruit shine through
  • This pie strikes that perfect balance between a tender, juicy filling and a crisp, flaky crust that holds up beautifully when sliced
  • Nothing compares to the aroma of a fresh peach pie baking, especially when served slightly warm with melting vanilla ice cream on top
02 -
  • The secret to a flaky crust is keeping everything cold, so work quickly and don't let the butter soften before it hits the oven
  • Peeling peaches is easiest by blanching them in boiling water for 30 seconds, then transferring to an ice bath where the skins slip right off
  • Letting the pie cool completely might feel like torture when it smells this good, but slicing too early will leave you with a soupy disappointment
03 -
  • Always bake fruit pies on the lowest oven rack to ensure the bottom crust cooks through completely before the filling gets too bubbly
  • If the edges start browning too quickly, tent them with foil during the last 15 minutes of baking while the center finishes cooking

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