Easy Southern Peach Pie With Fresh Peaches
Easy Southern Peach Pie With Fresh PeachesThis Southern peach pie is a breeze to make, with fresh peaches, a flaky crust, and just the right touch of cinnamon and brown sugar. Simple, sweet, and irresistible.
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Calories: 618kcal
Easy Southern Peach Pie With Fresh Peaches
Equipment
- Large bowl
- Measuring spoons
- measuring cup
- Cast Iron Skillet or pie or cake pan
Ingredients
- 4 Peaches (sliced)
- ¾ cup Brown sugar
- 2 teaspoon Cinnamon
- 1 teaspoon Allspice
- 1 teaspoon Pure vanilla paste
- ½ tablespoon All-purpose flour
- 2 Pie crusts (homemade or store-bought - I use the one from Trader Joe's it comes in a blue box in the frozen section)
- Juice of one lemon (use a fresh lemon)
Instructions
- Start by setting your oven to 375°F. While the oven heats up, you can focus on preparing the filling.
- Rinse the peaches under cool water and dry them with paper towels. Cut the peaches in half and remove the core. Then, slice the peaches using a paring knife (not too thin and not too thick) - about ¼ inch thick.
- In a large bowl, combine the sliced peaches with brown sugar, cinnamon, allspice, lemon juice, and vanilla bean paste. Toss gently to coat the peaches. Then, add the flour and mix gently.
- Roll out one pie crust and fit it into a small cast iron skillet. Poke the pie crust with several holes and place in the preheated oven to pre-bake for about 10 minutes.
- Pour the peach filling into the crust, making sure it’s evenly distributed.
- Place the second pie crust on top and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush the top with egg wash and sprinkle the brown sugar-cinnamon mixture over the top.
- Place the pie on a baking sheet (to catch any drips) and bake for 38-40 minutes, or until the crust is golden and the filling is bubbling.
- Let the pie cool for a few minutes. Then, top it with a scoop of vanilla ice cream.
Notes
- Crisp Bottom Crust: To avoid a soggy bottom, you can pre-bake the bottom crust for 7-10 minutes before adding the filling. It’s an extra step, but it makes a huge difference in keeping the crust crisp.
- Thickening the Filling: I prefer using just a little all-purpose flour, which thickens the juices without making the pie dry. If you find your pie too runny, add a bit more flour to your next batch.
- Removing the Skin: Don’t worry about blanching the peaches; instead, use a paring knife to remove the skin. Once you get into a rhythm, it goes quickly.
Nutrition
Calories: 618kcal | Carbohydrates: 99g | Protein: 7g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 379mg | Potassium: 332mg | Fiber: 5g | Sugar: 53g | Vitamin A: 496IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 3mg
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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