Southern Peach Pie
Indulge in the sweet, sun-ripened flavors of a classic Southern Peach Pie, the ultimate summer dessert that perfectly balances tender peaches with a buttery, flaky crust. This timeless recipe features a scratch-made double crust, crafted with cold unsalted butter for that melt-in-your-mouth texture, and fresh, juicy peaches spiced with cinnamon and nutmeg for a comforting warmth. A hint of brown sugar adds depth, while a splash of lemon juice brightens every bite. Baked to golden perfection and brushed with an egg wash for a beautiful finish, this pie is a showstopper for family gatherings, potlucks, or simply a cozy night at home. Serve it slightly warm with a scoop of vanilla ice cream for an irresistibly decadent treat. Easy to make and bursting with Southern charm, this peach pie is a must-try for anyone craving a slice of homemade heaven!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 6 tablespoons ice water
- 6 fresh peaches
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 egg
- 2 tablespoons milk
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
Cut the cold unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to incorporate the butter until the mix resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Divide the dough into two halves, shape into discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 375°F (190°C).
Peel and slice the fresh peaches into 1/4-inch thick slices. Add the peaches to a large bowl.
To the peaches, add granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Stir gently until the peaches are evenly coated. Set aside for 10 minutes.
On a floured surface, roll out one disc of chilled dough into a circle about 12 inches in diameter. Place the rolled dough into a 9-inch pie dish, allowing the excess to hang over the edges.
Pour the peach filling into the pie crust, spreading it out evenly.
Roll out the second disc of dough and place it on top of the peaches. Trim the edges and crimp them together to seal the pie. Cut a few small slits into the top crust to allow steam to escape. Alternatively, you can create a lattice pattern with the top crust for a decorative look.
In a small bowl, whisk together the egg and milk. Brush this mixture over the top crust for a golden finish.
Place the pie on the middle rack of the oven and bake for 50-55 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before serving to let the filling set. Serve with a scoop of vanilla ice cream if desired.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 258 mg | 11% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 37.5 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 36 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 291 mg | 6% | |
*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.
