Southern Peach Pie (Print Version)
Juicy peaches nestled in flaky, buttery crust baked to golden 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 (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)
# 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 (200°C).
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 (200°C), then reduce the oven temperature to 350°F (175°C) 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 Hints:
01 -
- The combination of both white and brown sugar creates a caramel-like depth that makes ordinary peach pie extraordinary
- That flaky all-butter crust is worth every minute of chilling time, creating layers that shatter beautifully when you bite into a warm slice
02 -
- I learned the hard way that skipping the dough chilling time results in a tough, shrinkable crust that pulls away from the edges
- The initial high temperature at 400°F is crucial for setting the crust structure before lowering to finish baking
03 -
- Place your pie dish on a preheated baking sheet to help cook the bottom crust thoroughly
- If the edges brown too quickly, cover them with a pie shield or foil ring for the last 15 minutes of baking