Southern Peach Pie

 Southern Peach Pie

 

 

 

 

 

 

 

 

 

 

 

I’ve tasted many peach pies in my lifetime but nothing compares to my Mom’s Southern Peach Pie.  I mean nothing.  It is so delicious you will want to make a second one before the first one is finished.  This filling is rich and thick and just sweet enough.  Serve with whipped cream or ice cream while it’s still warm from the oven. This is the best peach pie you will ever find!

 

Southern Peach Pie

 

1/2 cup sugar

1/4 cup packed brown sugar

4-1/2 cups sliced peeled peaches (or use canned or frozen)

Dough for double-crust pie (or use Pillsbury Pie crusts)

3 tablespoons cornstarch

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1 teaspoon lemon juice

1 tablespoon butter

1 egg + 1 tablespoon water for egg wash

Sugar for dusting

 

In a large bowl, combine both brown and white sugars; add peaches and toss gently. Cover and let stand on counter for 1 hour. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet. Or use Pillsbury pie dough which is already rolled and ready to use.

 

Trim pie overhang even with rim. Refrigerate dough while preparing peach filling.

 

Preheat oven to 400 degrees. Drain peaches, reserving all the juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into bottom crust.

 

Roll remaining dough to a 1/8-in.-thick circle and lay on top of peaches. Trim and seal dough to edge of bottom crust; flute edge. Cut a small slit in the center to vent.  I like to cut a small circle.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beat egg with water and brush onto crust then sprinkle sugar all over the top of the pie.

 

Bake pie at 350 degrees for 45 minutes.  About half way through baking time, check to make sure the top is not getting too brown.  If so, cover loosely with foil.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Allow pie to cool in oven with door open after you turn it off. Or you can cool it on a wire rack. If desired, serve with whipped cream or ice cream.

   

 

 

 

 

 

 

 

 

 

Want a bite?    

 

 

 

 

 

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