Southern Peach Pie (Printable Version)

Sweet peaches in a flaky butter crust baked until golden and bubbling.

# 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:

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 the peach filling into the pie crust, spreading evenly.
06 - Roll out the second dough disk for the top crust. Lay it on whole and cut slits for steam, or create a lattice pattern. Trim and crimp edges to seal.
07 - Brush the 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 the pie on a wire rack for at least 2 hours before slicing to allow the filling to set.

# Expert Hints:

01 -
  • The buttery crust is impossibly flaky and worth every minute of chilling time
  • Fresh summer peaches transform into something magical with cinnamon and nutmeg
  • That first warm slice with vanilla ice cream is basically edible nostalgia
02 -
  • Cold butter is the secret to flaky crust, so keep those butter cubes in the freezer until the moment you need them
  • Letting the filling sit for 10 minutes before baking prevents a soupy pie bottom
  • The pie needs those full two hours of cooling time or the filling will not set properly
03 -
  • Place a baking sheet on the rack below the pie to catch any sugary drips and save your oven from smoking
  • If the crust edges brown too quickly, cover them gently with a foil ring
  • The pie is done when the filling bubbles visibly through the vents and the crust is deep golden brown

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