Southern Peach Pie (Printable Version)
Golden-brown crust filled with spiced, sweet peaches baked to perfection.
# What You 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 (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)
# How-To Steps:
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 some 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 peach filling into the pie crust, spreading evenly.
06 - Roll out second dough disk for top crust. Lay on whole and cut slits for steam, or create a lattice pattern. Trim and crimp edges 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 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.
# Helpful Tips:
01 -
- The way the buttery crust shatters against your teeth while the peaches, still warm and syrupy, spill onto your tongue
- That moment when you pull it from the oven and the whole house smells like caramelized sugar and cinnamon
02 -
- Cooling isn't optional—that filling needs at least two hours to set or you'll end up with peach soup instead of pie slices
- Place a baking sheet under your pie or your oven will become a sticky disaster when the juices inevitably bubble over
03 -
- Freeze your butter for 15 minutes before starting to ensure it stays cold while you work
- Brush the undercooked edges with foil halfway through baking if they're browning too fast