Easy Southern Peach Pie
Bursting with the flavors of juicy, sun-ripened peaches, this Easy Southern Peach Pie is a timeless dessert that brings comfort and charm to any table. Made with fresh peaches and a hint of warm spices like cinnamon and nutmeg, this pie strikes the perfect balance between sweet and cozy. The recipe features a flaky pie crust—store-bought or homemade—for a quick and fuss-free preparation, while a golden egg wash adds a beautifully crisp finish. Perfect for summer gatherings or year-round indulgence, this classic Southern treat can be served warm and topped with vanilla ice cream or whipped cream for an irresistible touch. With just 30 minutes of prep, this peach pie is as simple as it is satisfying, capturing the essence of homemade goodness in every bite!
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Recipe Information
Ingredients
- 6 whole (medium-sized) fresh peaches (ripe)
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter (cold)
- 2 (9-inch rounds) store-bought or homemade pie crusts
- 1 whole egg (for egg wash)
- 1 tablespoon water (for egg wash)
- 1 tablespoon optional: coarse sugar
Instructions
Preheat your oven to 375°F (190°C).
Wash, peel, and slice the peaches into thin wedges. Discard the pits.
In a large mixing bowl, combine the sliced peaches with the granulated sugar, all-purpose flour, ground cinnamon, and ground nutmeg. Toss gently to evenly coat the peaches. Set aside for 10 minutes to allow the juices to develop.
Roll out one of the pie crusts and fit it into a 9-inch pie dish, trimming any excess around the edges.
Pour the peach mixture into the prepared pie crust, spreading it evenly. Dot the filling with small pieces of the cold unsalted butter.
Roll out the second pie crust and place it over the peach filling. Trim the edges, and crimp them together with the bottom crust to seal. Optionally, cut slits or a decorative pattern into the top crust to allow steam to escape.
In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash. Brush it over the top crust for a golden finish. If desired, sprinkle coarse sugar on top.
Place the pie on a baking sheet to catch any bubbling juices and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before slicing and serving to let the filling set properly.
Serve warm with a scoop of vanilla ice cream or whipped cream, if desired.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 30.4 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 253 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
