Description
This classic Southern Peach Pie is filled with juicy fresh peaches and baked in a flaky, buttery double crust topped with sanding sugar.
Ingredients
For the double-crust pie crust:
- 2 1/2 cups unbleached all-purpose flour, plus extra for the work surface
- 2 tablespoons granulated sugar
- 1 teaspoon table salt
- 1/2 cup vegetable shortening, chilled
- 12 tablespoons salted butter, cut into 1/4-inch pieces and chilled
- 6–8 tablespoons ice water
For the peach filling:
- 6–7 large ripe peaches, peeled and sliced
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- Pinch of allspice, optional
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 2 tablespoons salted butter
- 1 egg, beaten
- Coarse sanding sugar, for sprinkling
Instructions
1. Stir together the flour, sugar, and salt for the pie crust.
2. Using a pastry cutter or food processor, cut the shortening and chilled butter into the flour mixture until it resembles coarse crumbs.
3. Sprinkle 2 tablespoons of ice water over the mixture and gently stir with a fork.
4. Continue adding ice water 2 tablespoons at a time, just until the dough starts to come together.
5. Divide the dough into two even pieces, flatten each into a disc, wrap tightly in plastic wrap, and refrigerate for 1 hour.
6. Let the chilled dough sit at room temperature for 10 minutes before rolling.
7. Preheat the oven to 400°F.
8. Roll out the bottom crust and fit it into a 9-inch pie plate.
9. To peel the peaches, lower them into boiling water for 40-60 seconds, then transfer to an ice water bath.
10. Slip off the skins, remove the pits, and slice the peaches.
11. In a large bowl, combine the sliced peaches with sugar, cornstarch, flour, cinnamon, allspice, salt, vanilla, and lemon juice.
12. Toss until the peaches are evenly coated.
13. Fill the bottom pie shell with the peach mixture and its juices.
14. Dot the filling with butter.
15. Roll out the top crust and gently place it over the peach filling.
16. Crimp the edges and cut a few slits in the top crust.
17. Brush the crust with beaten egg and sprinkle with coarse sanding sugar.
18. Place the pie on a baking sheet.
19. Bake for 45-50 minutes, until the filling is bubbling and the crust is nicely browned.
20. Cover the edges with foil during the last 15-20 minutes if they brown too quickly.
21. Remove the pie from the oven and cool for at least 3 hours before slicing.
22. Serve with vanilla ice cream if desired.
Notes
Store leftover peach pie covered in the refrigerator for 3-4 days or at room temperature for up to 2 days.
The assembled unbaked pie can be frozen and baked from frozen by adding about 30 minutes to the baking time.
A baked pie can also be frozen, though the slices may be softer after thawing.
Store-bought refrigerated pie crust can be used if preferred.
Six to seven large peaches is about 3 pounds and yields roughly 6-7 cups sliced peaches.
Nutrition
- Serving Size: 1 slice
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A