Peach Pie

This homemade Southern Peach Pie is filled with sweet, juicy peaches baked in a flaky crust. A classic summer dessert that's perfect served with whipped cream or a scoop of vanilla ice cream.

Course Dessert

Cuisine American, Southern

Keyword homemade-peach-pie-recipe, peach-pie-recipe

Prep Time 20

Cook Time 1 15

Cooling time 4

Total Time 5 35

Servings servings

Calories 382kcal

Ingredients

2 pie crusts Flaky Pie Crust Recipe
Peach Pie Filling:
6-7 large peaches pitted and sliced 1/2 inch, peel intact
1 cup granulated sugar plus 1 Tbsp
2 Tbsp reserved peach juice
2 Tbsp lemon juice
1 tsp vanilla extract
4 Tbsp cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 Tbsp heavy cream
1 Tbsp turbinado sugar (sugar in the raw)
vanilla ice cream for serving

Instructions

Make the pastry dough according to Flaky Pie Crust Recipe and chill.
Place peach slices into a colander and place over a bowl. Toss with 1 Tbsp granulated sugar. Let sit for 30-60 minutes, then drain excess juice reserving 2 Tbsp.
Peach Pie Filling: In a medium size bowl, mix together macerated peach slices and reserved granulated sugar. Whisk reserved 2 Tbsp peach juice and lemon juice with cornstarch until completely dissolved. Add mixture to peaches along with cinnamon and nutmeg.
Assemble Peach Pie: Heat oven to 425°F. Lightly spray a 9-inch deep dish pie pan with cooking spray.
Unwrap 1 pie crust disc. On a lightly floured surface, roll to roughly 12-inches in diameter. Fit crust into pan pressing firmly onto bottom and sides, leaving 1 ½-inch overhang.
Pour peach filling evenly into bottom crust.
Roll out remaining pastry dough on the same lightly floured surface into roughly an 11-inch round. Use a pizza wheel to cut into 10-12 (½ inch) strips. Lay strips on top of the filling according to length leaving even spacing between each strip.
Weave alternating strips into a lattice pattern.Trim excess dough around edge evenly. Fold remaining crust under and tuck.
Crimp the edge using the finger pinch method. Brush all over with heavy cream and sprinkle with turbinado sugar.
Bake for 15 minutes then lower the oven temperature to 375°F. Cover edges with 2-3-inch strip of foil to prevent excessive browning. Continue to bake for another 45-60 minutes or just until the top crust is golden brown, oie is bubbly and peaches are tender.
Let pie cool on wire rack for at least 4 hours then slice and serve with big scoop of vanilla ice cream.

Notes

Pie Crust - I use my homemade Flaky Pie Crust recipe for this Peach Pie. You could use a package of refrigerated pie crusts for a shortcut. Please note, they are considerably thinner than pie crusts made from scratch and you'll need to check the pie and lay a piece of foil on top to prevent over browning halfway through baking. This will allow the peaches to bake until tender without over baking the pastry crust.
Fresh Fruit - You could add mangoes to the peach mixture for a flavor twist. When doing so omit the same amount of peaches to accommodate.
Sugar - You can replace some of the white sugar with brown sugar for a hint of molasses.
Egg Wash - You can brush the top with an egg wash in place of heavy cream.

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