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Classic Southern Style Fresh Peach Pie Recipe Easy Homemade Flaky Lattice Crust

classic southern style fresh peach pie - featured image
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A nostalgic Southern peach pie with a flaky buttery lattice crust and juicy, warmly spiced fresh peach filling. Perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 1 tsp salt
  • 1 tsp sugar (optional)
  • 1 cup (226g) unsalted butter, cold and cubed
  • 6–8 tbsp ice water
  • 6 large ripe peaches, peeled, pitted, and sliced (about 6 cups)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (32g) brown sugar, packed
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract (optional)
  • 1 tbsp unsalted butter, cut into small pieces
  • 1 large egg, beaten
  • 1 tbsp milk or cream
  • Coarse sugar for sprinkling on the crust

Instructions

  1. In a large bowl, whisk together 2 ½ cups sifted flour, 1 tsp salt, and 1 tsp sugar.
  2. Add 1 cup cold, cubed butter. Using a pastry blender or fingertips, cut the butter into flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  3. Sprinkle ice water, 1 tablespoon at a time, over the mixture. Gently mix with a fork after each addition until dough holds together when pressed.
  4. Divide dough into two equal disks, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  5. In a large bowl, toss 6 cups sliced peaches with ¾ cup granulated sugar, ¼ cup packed brown sugar, 2 tbsp cornstarch, 1 tsp cinnamon, ¼ tsp nutmeg, 1 tbsp lemon juice, and 1 tsp vanilla extract. Let sit for 10 minutes.
  6. Roll one dough disk into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie dish, pressing gently to fit. Trim edges to about 1 inch overhang.
  7. Pour peach filling into the crust. Dot with 1 tbsp small butter pieces.
  8. Roll out second dough disk into a 12-inch circle. Cut into ½-inch wide strips. Lay half the strips parallel across the pie. Fold every other strip back, lay a strip perpendicular, then unfold strips to weave a lattice pattern. Trim excess dough.
  9. Fold bottom crust over lattice edges and crimp decoratively.
  10. Whisk 1 egg with 1 tbsp milk or cream. Brush over lattice and edges. Sprinkle coarse sugar on top.
  11. Place pie on a baking sheet. Bake at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake 35-40 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
  12. Cool pie on a wire rack for at least 3 hours before slicing.

Notes

Keep butter and water ice cold for flaky crust. Chill dough well to prevent shrinkage. Use cornstarch to thicken filling without making it gummy. Weave lattice slowly for best appearance. Cool pie completely before slicing to avoid runny filling. Baking on a sheet pan catches drips and keeps oven clean.

Nutrition

Keywords: peach pie, southern peach pie, lattice crust, fresh peach pie, homemade pie, summer dessert, flaky crust, peach dessert

Find it online: https://twirltaste.com/classic-southern-style-fresh-peach-pie-recipe-easy-homemade-flaky-lattice-crust/