This Southern-Fashion Peach Pie is a traditional summer season dessert made with juicy peaches, brown sugar, vanilla, lemon juice, and a buttery home made double-crust pie dough woven into a lovely lattice prime. A timeless peach pie recipe for holidays, potlucks, and household desserts.

Conventional Peach Pie Recipe for Summer season Baking

Peaches are considered one of my favourite fruits to cook dinner and bake with. Their candy taste makes them good for dessert recipes like my peach cobbler cheesecake, beautiful peach and pecan bundt cake, and blueberry peach crisp.

However there’s nothing fairly as traditional as a very good old school peach pie. However do not mistake custom for boring – this Southern-style recipe lets the peaches’ pure taste shine, providing you with a burst of summer season in each chunk.

Identical to with my cherry peach pie, I macerate the sliced peaches with brown sugar and tapioca starch earlier than including the filling to the pie crust. This attracts out the juices within the fruit and offers the filling a jammy texture.

Paired with a buttery lattice crust, that is the type of Southern-style dessert that is all the time a fan favourite. Take it to your subsequent cookout or potluck and watch it disappear very quickly!

Why You may Love The Outdated-Long-established Peach Pie

Peach pie is usually related to Southern baking as a result of peaches thrive in Southern states corresponding to Georgia, usually referred to as the “Peach State.”

Conventional American peach pies usually function a flaky double crust crammed with contemporary peaches, sugar, and a thickener corresponding to flour, cornstarch, or tapioca. Listed below are some necessary highlights of my peach pie recipe:

• Buttery, flaky crust: I exploit a conventional all-butter pie crust for my home made peach pie recipe. It is made within the meals processor and I promise it isn’t fussy or arduous to make!
• Pure peach taste: I maintain the filling easy, pairing the ripe peaches with brown sugar and a little bit of vanilla to let their pure taste shine by.
• Jammy filling: Macerating the fruit earlier than including it to the crust provides the filling a jammy, not watery, texture that holds up effectively to slicing.
• Make-ahead pleasant: You possibly can bake the pie as much as 1 day forward, or you’ll be able to assemble and freeze the unbaked pie for as much as 2 months.

Substances and Substitutions

This recipe consists of two parts (an all-butter pie crust and the peach pie filling). Please be aware that that is the recipe overview. For full recipe directions and the ingredient checklist, scroll all the way down to the total printable recipe card beneath.

1) Pie Crust Substances

• All-purpose flour: Fluff or sift the flour first, then spoon it into the measuring cup and stage it off with a knife. Scooping straight from the bag can pack in an excessive amount of flour and lead to a more durable crust.
• Granulated sugar: Only a bit provides a light-weight sweetness to the crust.
• Salt: You may want only a pinch.
• Unsalted butter: Be certain that this chilly and minimize into cubes.
• Ice water: Not simply chilly water out of your faucet, however precise ice water. This helps maintain the butter chilly so it does not soften whilst you’re working with the dough.

Tip: If you don’t want to make a conventional pie crust, you should utilize two sheets of store-bought refrigerated pie dough as a substitute.

2) Filling and Meeting Substances

• Peeled and sliced peaches: You should use contemporary or frozen sliced peaches, however I desire to make use of contemporary peaches when they’re in season. Search for peaches which might be ripe however nonetheless agency, not too mushy.
• Gentle brown sugar: Peaches and brown sugar are considered one of my favourite mixtures – it is a taste pairing yow will discover in my different Southern-style dessert: peach upside-down cake. Whereas granulated sugar will work, you’ll lose the wealthy depth of taste that the brown sugar provides to this peach pie filling.
• Tapioca starch: To thicken the filling. If you cannot discover tapioca starch, use cornstarch, however scale back the quantity to about 2 ½ tablespoons. Cornstarch can even give the filling extra of an opaque look, reasonably than the shinier filling you see in these photographs.
• Lemon juice: I all the time use and advocate freshly-squeezed!
• Vanilla extract: You too can use vanilla bean paste.
• Butter: Maintain this chilly and minimize it into ¼-inch cubes.
• Egg wash: I make it by whisking 1 giant egg and 1 tablespoon of milk or water in a small bowl. This may give the baked crust a lovely, shiny end and golden coloration.
• Coarse sugar: That is non-obligatory however I like so as to add a sprinkle of coarse sugar to the crust earlier than baking for a lovely look and little bit of candy, crunchy texture.

Learn how to Make My Peach Pie (Step-by-Step Pictures)

This can be a recipe overview. Scroll down to seek out the entire directions + ingredient quantities in the total printable recipe card beneath.

• Make the pie dough: In a meals processor, pulse the flour, sugar, and salt collectively simply a few instances. Add within the butter and pulse till the combination resembles coarse crumbs with a number of pea-sized items of butter all through.
• Add the liquid: Slowly add the ice water, 1 tablespoon at a time, pulsing simply till the dough comes collectively. Don’t overwork the dough.

• Chill: Kind the dough right into a ball, then divide it into two disks. Wrap every disk in plastic wrap and refrigerate for no less than 1 hour.
• Make the filling: Place peaches in a big bowl and gently stir within the brown sugar, tapioca starch, lemon juice, and vanilla. Let stand for 10-Quarter-hour. This attracts out the juices and prompts the starch.

• Roll the underside crust: Roll one half of the pie dough on a floured floor till you get a 12-inch circle. Gently switch right into a 9-inch pie plate and trim any extra dough across the edges.
• Add the filling: Pour the peach filling into the crust. Prime with the small cubes of butter, dotting them evenly over the filling.
• Make the highest crust: Roll the second disk of pie dough into one other 12-inch circle. Lower into ½-inch broad strips and organize these right into a lattice over the filling.

• Seal and crimp: Trim the perimeters and seal, crimping all the approach round. I like to make use of skinny strips of the dough to create braids that I incorporate into the lattice, however that’s non-obligatory!

• End and bake: Whisk the egg and milk, then brush this over the crust and sprinkle with the coarse sugar. Place the pie on a rimmed baking sheet and bake at 400°F for 20 minutes. Leaving the pie within the oven, scale back the temperature to 350°F and proceed baking for 35-45 extra minutes.

• Cool and serve: When the pie is golden and the filling is bubbly, transfer to a wire rack to chill for 3-4 hours earlier than slicing and serving. Get pleasure from as-is or prime with a scoop of vanilla ice cream.

Make-Forward and Storage Ideas

The pie dough will be made as much as 2 days upfront and saved, wrapped, within the fridge. You too can freeze it for as much as 3 months.

The assembled however unbaked peach pie will be frozen for as much as 2 months. Place the assembled pie on a sheet pan within the freezer for 2-3 hours, till frozen by. Wrap tightly earlier than storing within the freezer. Bake from frozen, including 10-Quarter-hour to the baking time.

The baked and cooled pie will be saved, loosely lined, at room temperature for 1 day or within the fridge for as much as 4 days. Heat slices in a 325°F oven for 10 minutes if desired.

FAQs

Extra Peach Desserts

• Peach Galette
• Raspberry Peach Cheesecake
• Strawberry Peach Cake
• Outdated-Long-established Peach Cobbler
• Peach and Blueberry Crisp