This Southern Peach Pie is one of the best peach pies ever! Fresh juicy peaches on a bed of flaky, buttery crust. This pie is not only divine, but it looks very appetizing! Serve a slice with a big scoop of vanilla ice cream the best summer dessert!
Ingredients
1/4 tsp ground cinnamon
4-1/2 c. sliced peeled peaches
Dough for double-crust pie:
1 tbsp butter
2 tsp lemon juice
1/4 tsp ground nutmeg
3 tbsp cornstarch
1/4 c. packed brown sugar
1/2 c. sugar
1/8 tsp salt
Vanilla ice cream, optional
How to make Southern Peach Pie
Step 1: In a large mixing bowl, mix the sugars. Then, add the peaches and gently toss. Cover and let this stand for about 1 hour.
Step 2: On a lightly floured surface, roll one-half of the dough into 1/8-inch thick, then place the dough on a 9-inch pie plate. Evenly trim the rim of a pie plate/iron skillet. Place in the fridge.
Step 3: Prepare the oven. Preheat it to 400 degrees.
Step 4: In the meantime, drain the peaches and reserve the juice. In a small saucepan, place the cinnamon, cornstarch, nutmeg, and salt. Slowly stir in the reserved juice. Bring everything to a boil and cook for about 2 minutes, stirring until thickened. When done, remove the pan from the heat and whisk in the lemon juice and butter. Next, fold in the peaches. Pour this into the pie crust.
Step 5: Into a 1/8-inch thick circle, roll out the rest of the dough, then cut it into 1 1/2-inch wide strips. In a lattice pattern on top, arrange the filling. Then, trim and seal the strips to the edge of the bottom crust before fluting the edge. Loosely wrap the pie dish with foil and place it in the preheated oven. Bake for about 40 minutes. Uncover and continue baking for another 10 to 20 minutes or until the filling is bubbly and the crust is golden brown.
Step 6: Remove the from the oven when done and let the pie cool on a wire rack.
Step 7: If desired, serve the pie with a big scoop of vanilla ice cream. Enjoy!
Nutrition Facts:
1 piece: 380 calories, 16g fat (7g saturated fat), 14mg cholesterol, 254mg sodium, 59g carbohydrate (29g sugars, 2g fiber), 3g protein.
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