Nothing says summer like a juicy, sweet southern peach pie. This recipe is your ticket to pie paradise, combining flaky crust with the perfect peach filling.
Why This Recipe Works
- The combination of fresh peaches and a hint of cinnamon brings out the natural sweetness and flavor of the peaches.
- A buttery, flaky crust that’s easy to make and even easier to fall in love with.
- Precise baking temperatures ensure your pie comes out golden and bubbly every time.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 6 cups fresh peaches, peeled and sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Rolling pin
- Pastry cutter or fork
- Measuring cups and spoons
Instructions
Prepare the Pie Crust
In a large mixing bowl, combine the flour and diced butter. Use a pastry cutter or fork to blend until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic, and chill for at least 1 hour.
Make the Peach Filling
In another bowl, toss the sliced peaches with granulated sugar, brown sugar, cinnamon, cornstarch, and lemon juice. Let the mixture sit for 15 minutes to allow the flavors to meld and the peaches to release their juices.
Assemble the Pie
Roll out one disc of dough on a floured surface to fit your pie dish. Transfer the dough to the dish, trim the edges, and pour in the peach filling. Roll out the second disc of dough, place it over the filling, and seal the edges. Cut slits in the top crust to allow steam to escape.
Bake the Pie
Preheat your oven to 375°F. Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes, or until the crust is golden and the filling is bubbly. If the edges brown too quickly, cover them with foil.
Cool and Serve
Allow the pie to cool on a wire rack for at least 2 hours before serving. This waiting period is crucial for the filling to set. Serve warm or at room temperature, preferably with a scoop of vanilla ice cream.
Tips and Tricks
For an extra flaky crust, keep all your ingredients as cold as possible before mixing. If you’re short on time, you can use store-bought pie crust, but homemade is always better for flavor and texture. To prevent a soggy bottom crust, you can brush the bottom crust with a beaten egg white before adding the filling. This creates a barrier that keeps the crust crisp.
Recipe Variations
- Add a handful of blueberries or raspberries to the peach filling for a berry-peach twist.
- Swap out the cinnamon for nutmeg or allspice for a different spice profile.
- For a crunchy topping, skip the top crust and instead sprinkle a mixture of flour, butter, and sugar over the filling before baking.
Frequently Asked Questions
Can I use frozen peaches instead of fresh?
Yes, you can use frozen peaches if fresh aren’t available. Just make sure to thaw and drain them well to avoid excess moisture in your pie. You might also need to adjust the sugar slightly, as frozen peaches can be less sweet.
How do I prevent my pie crust from shrinking?
To prevent shrinkage, make sure not to stretch the dough when placing it in the pie dish. Also, letting the dough rest in the fridge before baking helps relax the gluten, which can cause shrinking.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie up to 2 days in advance and store it in the refrigerator. For longer storage, you can freeze the baked pie for up to 3 months. Just thaw and reheat before serving.
Summary
This southern peach pie is the epitome of summer desserts, with its flaky crust and juicy, cinnamon-spiced peach filling. Follow our tips for the best results, and don’t be afraid to try the variations to make it your own.