Classic Southern Peach Pie Recipe
This Classic Southern Peach Pie features a flaky, buttery crust filled with sweet, juicy peaches and warm cinnamon flavor. It’s a timeless dessert that’s perfect for summer gatherings, holidays, or anytime you’re craving homemade comfort.
Ingredients
For the Pie
* 1 double pie crust (homemade or store-bought)
* 6 cups fresh peaches, peeled and sliced (about 7–8 peaches)
* ¾ cup granulated sugar
* ¼ cup light brown sugar
* ¼ cup cornstarch
* 1 teaspoon ground cinnamon
* ¼ teaspoon ground nutmeg
* 1 tablespoon lemon juice
* 1 teaspoon vanilla extract
* 2 tablespoons unsalted butter, cut into small pieces
For the Egg Wash
* 1 large egg
* 1 tablespoon milk
Instructions
1. Preheat the oven to 425°F (220°C).
2. Roll out one pie crust and fit it into a 9-inch pie dish.
3. In a large bowl, combine the peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss until evenly coated.
4. Pour the peach filling into the prepared crust and dot the top with butter.
5. Place the second crust over the filling. Trim and crimp the edges, then cut a few small slits in the top to allow steam to escape.
6. Whisk together the egg and milk, then brush the top crust with the egg wash.
7. Bake for 20 minutes at 425°F (220°C).
8. Reduce the oven temperature to 375°F (190°C) and continue baking for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
9. If the crust begins to brown too quickly, cover the edges with foil.
10. Cool the pie for at least 2 hours before slicing to allow the filling to set.