Classic Southern Peach Pie Recipe
Buttery double crust, cinnamon-kissed peaches, and a shattering golden top make this classic peach pie the taste of summer. A quick syrup reduction intensifies fresh peach flavor in every slice.
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Servings:
Ingredients
Buttery Pie Crust
- 2 2/3 cups all-purpose flour about 335 g
- 3/4 teaspoon fine sea salt
- 1 cup cold unsalted butter, cut into 1/2-inch cubes 226 g
- 1/3 to 1/2 cup ice water as needed
Peach Filling
- 9 medium ripe peaches, peeled and sliced 1/2-inch thick about 6 cups / 900 g
- 1/2 cup packed light brown sugar 110 g
- 1/4 cup granulated sugar 50 g
- 5 tablespoons all-purpose flour about 40 g
- 2 teaspoons ground cinnamon
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon almond extract
- 1 pinch fine sea salt
To Finish
- 2 tablespoons unsalted butter, diced
- 1 large egg, beaten with 1 teaspoon water for egg wash
- 1 tablespoon turbinado sugar for sprinkling
Instructions
Preparation Steps
- Make the crust: In a large bowl, whisk together flour and salt. Add the cold butter cubes and cut them into the flour with a pastry cutter or fingertips until most pieces are pea-sized with some flat, floury flakes.
- Sprinkle in 1/3 cup ice water and toss with a fork. Add more water a tablespoon at a time just until the dough holds together when pressed. Lightly smear portions of the dough forward on the counter once or twice (fraisage) to create thin buttery layers. Divide into two discs, wrap, and chill 45–60 minutes.
- While the dough chills, prepare the peaches: In a large bowl, combine sliced peaches with brown sugar, granulated sugar, lemon juice, almond extract, cinnamon, and a pinch of salt. Toss well and let stand 20 minutes to draw out the juices.
- Roll the first dough disc on a lightly floured surface to a 12-inch round. Fit it into a 9-inch pie plate, letting about 1 inch overhang. Refrigerate the lined pan for 15 minutes to keep the bottom crust firm.
- Set a rack in the lower third of the oven and preheat to 400°F (204°C). Place a foil-lined baking sheet on the rack to catch drips during baking.
- Drain the macerated peaches through a sieve set over a small saucepan. Bring the collected juices to a simmer over medium heat and cook 3–5 minutes until syrupy and reduced by about half. Remove from heat and cool 1–2 minutes. Toss the peaches with the flour, then fold in the warm syrup until evenly coated.
- Spoon the filling into the chilled pie shell and dot the top with the diced butter.
- Roll the second dough disc to an 11-inch round. Lay it over the filling, trim excess, tuck the edges under, and crimp. Cut 4–5 vents in the top crust. Brush with egg wash and sprinkle with turbinado sugar. Freeze the assembled pie for 10 minutes to firm the pastry.
- Bake on the preheated sheet for 25 minutes at 400°F, then reduce the oven temperature to 365°F (185°C) and continue baking 35–45 minutes, until the crust is deeply golden and the juices bubble thickly through the center vents. Shield the edges with foil if they brown too quickly.
- Cool the pie on a wire rack for at least 3 hours before slicing so the juices set. Serve slightly warm or at room temperature.
Notes
Tip: For very juicy peaches, add an extra 1 tablespoon of flour to the filling, and be sure the pie bubbles in the center for several minutes before pulling it from the oven for the cleanest slices.
Storage: Keep loosely covered at room temperature for 1 day, or refrigerate up to 3 days. Rewarm slices at 300°F for 10 minutes. If you like extra insurance against a soggy bottom, lightly brush the bottom crust with a little beaten egg white and chill 5 minutes before filling.
This recipe is an original creation inspired by classic Classic Southern Peach Pie Recipe flavors. All ingredient ratios and instructions are independently developed.