Description
A classic Southern peach pie made with fresh peaches, cinnamon, nutmeg, lemon juice, butter, and a flaky double crust. The filling stays juicy while setting firmly enough for clean slices.
Ingredients
Scale
- 5 to 6 medium ripe peaches, peeled, pitted, and cut into wedges
- 1/2 cup granulated sugar
- 3 to 4 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 2 refrigerated or homemade 9-inch pie crusts
- 1 large egg, lightly beaten
- Vanilla bean ice cream, for serving, optional
- Fresh raspberries or raspberry sauce, for serving, optional
Instructions
- Preheat the oven to 400°F and position a rack in the lower-middle section.
- Peel five peaches for a shallow pie plate or six peaches for a deep 9-inch pie plate.
- Cut the peaches into wedges, discard the pits, and place the fruit in a large mixing bowl.
- Add the sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Use 3 tablespoons of cornstarch for five peaches and 4 tablespoons for six peaches or very juicy fruit.
- Toss gently until the peaches receive an even coating.
- Fit one pie crust into a 9-inch pie plate without stretching the dough.
- Spoon the peach mixture and accumulated juices into the crust.
- Scatter the butter pieces evenly over the filling.
- Cover the filling with the second crust, then seal and crimp the edges. Cut steam vents, or cut the dough into strips and create a lattice.
- Brush the top crust lightly with the beaten egg.
- Place the pie on a rimmed baking sheet and bake for 45 minutes.
- Check the crust after 20 to 25 minutes. Cover the edges loosely with aluminum foil when they brown too quickly.
- Remove the pie when the crust turns golden and the filling bubbles through the openings.
- Cool the pie on a wire rack at room temperature for at least 3 hours before slicing.
- Serve with vanilla bean ice cream, fresh raspberries, or raspberry sauce.
Notes
- Use five peaches for a shallow 9-inch pie plate and six peaches for a deep pie plate.
- Use 3 tablespoons of cornstarch for five medium peaches and 4 tablespoons for six peaches or unusually juicy fruit.
- For a crumble topping, combine 1 cup all-purpose flour, 1 cup brown sugar, and 1/4 cup cold diced butter. Crumble the mixture over the filling and bake as directed.
- Store the covered pie in the refrigerator for up to 3 days.
- Freeze the cooled pie, tightly wrapped, for up to 3 months.
- Cool the baked pie for at least 3 hours so the filling can set before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 slice
- Calories: 216
- Sugar: 13
- Sodium: 121
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 2
- Cholesterol: 18