Southern Peach Pie (Printable Version)
Fresh ripe peaches nestled in buttery pastry, spiced with cinnamon and nutmeg, baked until bubbling and golden.
# 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 unsalted butter, cold and cubed (2 sticks)
05 - 6-8 tbsp 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 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)
# How to Make It:
01 - In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the 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 - In a large mixing bowl, toss the sliced peaches with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla until well combined. Let sit for 10 minutes to draw out some juices.
04 - Roll out one disk of chilled dough on a floured surface to fit a 9-inch pie dish. Gently transfer it to the dish, letting the excess hang over the edges.
05 - Pour the peach filling into the pie crust, spreading evenly.
06 - Roll out the second dough disk for the top crust. You can lay it on whole, cut slits for steam, or create a lattice pattern. Trim and crimp the edges to seal.
07 - Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
08 - Place the pie on a baking sheet to catch drips. Bake for 20 minutes at 400°F, then reduce the oven temperature to 350°F and bake an additional 35-40 minutes, until the crust is golden and the filling is bubbling.
09 - Cool the pie on a wire rack for at least 2 hours before slicing to allow the filling to set.
# Expert Insights:
01 -
- The combination of brown and white sugar gives the filling a rich caramel note that pairs beautifully with fresh peaches
- This recipe balances sweetness and spice perfectly, letting the peach flavor shine while cinnamon and nutmeg add warmth
02 -
- Hot filling will run right out of the pie, so that cooling time is non-negotiable for picture-perfect slices
- If your crust starts browning too quickly, tent it loosely with foil for the last 15 minutes of baking
03 -
- Place your pie dish on a baking sheet before filling to catch any fruit juices that might bubble over
- If you are nervous about lattice work, simply place the top crust whole and cut a few decorative vents instead