Southern Peach Pie (Printable)
Juicy ripe peaches in a homemade buttery crust, baked until golden and bubbling with warm cinnamon spice.
# 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)
# 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 Tips:
01 -
- The lattice crust looks impressive but is actually forgiving of mistakes, so yours will still taste incredible even if its not picture-perfect
- Fresh peaches transform into something magical in the oven, their juices thickening into a silky filling that needs nothing else
02 -
- Warm pie slices beautifully but cool pie sets properly, so resist the urge to cut into it too soon or your filling will run everywhere
- If your crust edges start browning too quickly, cover them loosely with foil during the last 15 minutes of baking
03 -
- Place a baking sheet on the oven rack below your pie to catch any sugary drips before they burn onto the oven floor
- If your peaches are especially juicy, increase the cornstarch to 1/3 cup to ensure a thickened filling