Southern Peach Pie
A delicious Southern Classic as we celebrate the season! This Peach Pie is made with fresh, southern peaches with a flaky crust!
Ingredients
- 2 16 ounce pastry dough with comparable dish OR 1 x - 9 inch pie (frozen) crust read-to-bake + 16 oz of pastry dough (for top crust)
- 1 large egg to make egg wash use this to brush crust for a golden brown color (top and seal the filling)
- 4 to 5 cups fresh peaches, peeled and sliced
- 2 tablespoons butter (cut into pieces)
- 1/8 cup bourbon (optional)
- 1 tablespoon lemon juice
- 1 cup white sugar
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
Instructions
- Preheat oven to 425 degrees.
- Brush 9 inch pie crust with egg wash. (Note: this keeps the filling from making your bottom soggy).
- Place sliced peaches in a large mixing bowl. Add 1/8 cup of Bourbon (optional), then drizzle lemon juice. Toss gently.
- Mix sugar, flour, nutmeg, cinnamon, and salt in a separate mixing bowl.
- Next, pour flour mixture over peaches. Toss gently to get the peaches well coated.
- Pour peaches mixture into pie crust.
- Distribute cut pieces of butter evenly on top of pie filling.
- Cover entire top with (other) pie dough.
- Fold the crust edges under. Flute the edges to seal (you can watch a tutorial here). Use a fork to make imprints along the edge of the pie crust. It's also helpful to dip your fork in egg wash with each impression. Use can use water as well.
- Cut about 5 slits on top of the crust for venting. Brush top of pie crust with remaining egg wash.
- Bake on 425 for about 10 minutes then reduce to 350 degrees. Use the foil method to avoid burning your pie crust edges. See notes.
- Bake for approximately 25 to 30 minutes or until you have a golden brown crust.
- Allow the pie to cool 1 to 2 hours before serving.
- Serve and enjoy with a scoop of vanilla ice cream!
Notes
Nutrition
8 Servings | Calories: 429 cal | Fat: 29g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 31mg | Carbohydrates: 81g | Protein: 9g | Sodium: 513mg | Potassium: 208mg | Dietary Fiber: 2g | Sugar: 33g | Vitamin A: 31% | Vitamin C: 17% | Calcium: 6% | Iron: 3%
- If you have peaches (mixture) left over, you can use it as a topping over ice cream.
- Here are four ways to flute pie crusts.
- How to keep pie crust from burning. About halfway through, you can remove the foil off of crust.
- You can adjust your spices to your liking. I love them!
- Pastry dough.
Have you tried this recipe? Let us know in the comments!
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