Go Back

Southern Peach Pie

Sweet peaches tucked inside a flaky, buttery crust make every bite feel like pure Southern comfort. Simple ingredients and a straightforward method keep this pie approachable for bakers of any skill level.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 429
Ingredients Method Notes

Ingredients
  

  • 2 16 ounce pastry dough with comparable dish or 1 ready-to-bake 9-inch frozen pie crust plus 16 ounces pastry dough for top crust
  • 1 large egg for egg wash
  • 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

Method
 

  1. Preheat oven to 425 degrees.
  2. Brush the 9-inch pie crust with egg wash.
  3. Place sliced peaches in a large mixing bowl.
  4. Add bourbon, if using, and drizzle in lemon juice.
  5. Toss the peaches gently.
  6. Mix sugar, flour, nutmeg, cinnamon, and salt in a separate mixing bowl.
  7. Pour the flour mixture over the peaches.
  8. Toss gently until the peaches are coated.
  9. Pour the peach mixture into the pie crust.
  10. Distribute the butter pieces evenly over the filling.
  11. Cover the pie with the remaining pie dough.
  12. Fold the crust edges under and flute the edges to seal.
  13. Use a fork to make imprints along the edge of the crust.
  14. Cut about 5 slits on top of the crust for venting.
  15. Brush the top crust with the remaining egg wash.
  16. Bake at 425 degrees for about 10 minutes.
  17. Reduce the oven temperature to 350 degrees.
  18. Use the foil method to avoid burning the pie crust edges.
  19. Bake for approximately 25 to 30 minutes until the crust is golden brown.
  20. Allow the pie to cool for 1 to 2 hours before serving.
  21. Serve with a scoop of vanilla ice cream.

Notes

Store leftover pie covered in the refrigerator for up to 3 to 4 days. Allow the pie to cool fully before slicing for the best texture. Serve with vanilla ice cream for a classic Southern-style dessert.