Description
This Better Than Grandma’s Peach Pie recipe delivers a classic Southern dessert with a perfectly flaky crust and a luscious, spiced peach filling. Made with fresh peaches and warm spices, this pie is baked to golden perfection, making it an irresistible treat for any occasion.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
- 1/4 cup ice water (plus more if needed)
Peach Filling
- 6 cups fresh peaches, peeled and sliced
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon unsalted butter, cut into small pieces
- 1 tablespoon coarse sugar (for sprinkling, optional)
Instructions
- Prepare the Pie Crust: In a large mixing bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough begins to come together.
- Chill the Dough: Turn the dough out onto a floured surface and form it into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Prepare the Peach Filling: In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla extract, and a pinch of salt. Gently stir until the peaches are evenly coated with the mixture.
- Preheat the Oven: Set your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the pie.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle about 1/8 inch thick. Transfer it carefully to a 9-inch pie dish, pressing the dough into the bottom and up the sides to form the crust.
- Assemble the Pie: Spoon the peach filling into the crust evenly. Dot the top of the filling with small pieces of unsalted butter. If desired, sprinkle coarse sugar over the top for extra crunch and sparkle.
- Bake the Pie: Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust edges brown too quickly, cover them loosely with foil and continue baking until done.
- Cool and Serve: Remove the pie from the oven and let it cool for at least 2 hours to allow the filling to set properly. Serve slices with vanilla ice cream or whipped cream for a delicious finish.
Notes
- To ensure a flaky crust, keep the butter cold and handle the dough as little as possible.
- If the filling is too juicy, add an extra tablespoon of cornstarch to help thicken it.
- Peeling peaches is easier after briefly blanching them in boiling water for 30 seconds followed by an ice bath.
- Pie can be made a day ahead and stored covered at room temperature; reheat slightly before serving if desired.
- Use ripe, but firm peaches to prevent a mushy pie filling.
- Cover the crust edges with foil halfway through baking to prevent over-browning.
