Southern Peach Pie (Print Version)

Juicy ripe peaches baked in homemade butter crust with cinnamon and nutmeg

# 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 - 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.
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, then reduce the oven temperature to 350°F 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 Advice:

01 -
  • The contrast between that buttery, salt-kissed crust and the sweet, spiced peach filling hits every single pleasure point
  • People start talking about this pie months in advance, and Ive never seen a slice left on the platter
  • The smell of cinnamon and bubbling peaches fills your whole house like a warm hug
02 -
  • The filling needs those two hours to set, or youll end up with pie soup instead of pie slices
  • If your crust starts browning too quickly, tent with foil for the last 15 minutes
  • Bubble through the vents is your signal that the cornstarch has done its job
03 -
  • Freeze your butter for 15 minutes before starting, and keep a bowl of ice water nearby
  • Place the pie on the lowest oven rack for the first 20 minutes to ensure the bottom crust cooks through

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