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Southern Peach Pie Recipe

American · Dessert · 80 min total

A classic Southern dessert featuring juicy, ripe peaches in a buttery, flaky crust with a hint of cinnamon and nutmeg.

Ingredients

• 1 recipe double pie crust (or 2 store-bought crusts)
• 6 cups sliced fresh peaches (about 6-7 medium peaches)
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 2 tablespoons unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine sliced peaches, sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Toss gently to coat.
3. Roll out half of the pie dough and line a 9-inch pie plate. Trim edges, leaving a 1-inch overhang.
4. Pour the peach filling into the crust. Dot with butter pieces.
5. Roll out the remaining dough and place over the filling. Trim, fold edges under, and crimp. Cut several slits in the top crust for steam to escape.
6. Brush the top crust with beaten egg and sprinkle with coarse sugar.
7. Place pie on a baking sheet to catch drips. Bake for 15 minutes at 425°F, then reduce temperature to 375°F (190°C) and bake for 35-40 minutes more, until crust is golden and filling is bubbly.
8. Cool on a wire rack for at least 2 hours before slicing to allow filling to set.

Tips

• Use ripe but firm peaches for best texture.
• If using frozen peaches, thaw and drain excess liquid before using.
• Store leftover pie covered at room temperature for up to 2 days.

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