Georgia Peach Pie
intro
Juicy ripe Georgia peaches baked in a flaky buttery double crust with warm spice—an iconic Southern summertime dessert made for sharing.
Ingredients
Steps
Prep the peach filling
In a large mixing bowl, combine 7 cups sliced peeled Georgia peaches, 2/3 cup granulated sugar, 1/4 cup packed light brown sugar, 3 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1/2 teaspoon fine sea salt, and 1 tablespoon fresh lemon juice. Toss gently until all peach slices are evenly coated, then let rest at room temperature for 20 minutes to release natural juices, stirring once at the 10-minute mark.
Make the double crust
In a food processor, combine 3 1/2 cups all-purpose flour and the remaining 1/2 teaspoon fine sea salt. Add 1 cup cold cubed unsalted butter, pulse 8-10 times until butter pieces are the size of small peas. Drizzle in 6 tablespoons ice water, pulse just until dough clumps together, adding up to 2 extra tablespoons ice water if the mixture remains crumbly. Split dough into two equal 375g discs, wrap tightly in plastic wrap, and chill in the refrigerator for 10 minutes before rolling each disc on a floured surface to a 12-inch circle, 1/8-inch thick.
Line the pie dish
Gently lift one rolled 12-inch dough circle and lay it over a standard 9-inch glass pie dish, pressing it firmly against the dish bottom and up the sides, leaving a uniform 1-inch overhang around the rim. Pour the rested peach filling and all its accumulated syrupy juices into the crust-lined dish, spreading slices into a flat, even layer.
Seal and crimp edges
Lay the second 12-inch dough circle evenly over the top of the peach filling. Trim excess dough from both top and bottom crusts to maintain a 1-inch overhang, then fold the overhang under itself to sit flush with the dish rim, and crimp tightly with your thumb and forefinger or a fork to create a sealed edge. Cut 5 evenly spaced 2-inch slits in the top crust to allow steam to escape during baking, then place the pie dish on a parchment-lined rimmed baking sheet to catch any bubbled-over filling.
Bake until golden brown
Brush the entire top crust and crimped edge with the beaten egg, then sprinkle evenly with the reserved 1 tablespoon granulated sugar. Transfer the baking sheet with the pie to the middle rack of a preheated 400°F (200°C) oven and bake for 25 minutes, then reduce oven heat to 375°F (190°C), wrap the crimped crust edges in aluminum foil to prevent burning, and bake for an additional 30-35 minutes until the filling bubbles vigorously through the top slits and the crust is a deep, even golden brown.
Cool and set filling
Remove the fully baked pie from the oven and transfer it to a metal wire cooling rack. Let cool completely at room temperature for a minimum of 3 hours before slicing, to allow the fruit filling to set fully and prevent runny slices.
Tips
2.Keep all butter and water for the crust ice cold; warm butter melts too quickly during baking and will produce a tough, dense crust instead of the desired light, flaky layers.
3.Never skip the full 3-hour cooling time; the filling continues to gelatinize and set as it cools, and cutting the pie early will cause slices to collapse and syrup to run across the plate.
OMG y’all, this is THE perfect peach pie! I used fresh peaches from the roadside stand down the road from my house (shoutout to Georgia peaches, duh) and followed the recipe exactly. The crust was flaky as can be, the filling wasn’t runny at all (I’ve had so many peach pies turn to soup before!!) and the hint of cinnamon and nutmeg was *chef’s kiss*. Brought it to our neighborhood block party and people were begging for the recipe before I even left. 10/10, will be making this every peach season from now on!
Made this for Sunday dinner with my in-laws and even my super picky mother-in-law who swears her peach pie is the only acceptable one asked for seconds! I did add a tiny extra splash of vanilla because I can never help myself, and it turned out SO good. My kids scraped their plates clean and asked if we can have pie for breakfast tomorrow (lol, don’t judge me if I say yes).
Okay, full transparency: this is the first pie I’ve ever made from scratch, crust and all! I was so nervous it would turn out a mess because I’ve always heard pie crust is super finicky, but the instructions were so clear and easy to follow. It came out golden brown, smelled like absolute heaven, and my roommate said it’s better than the pie we got at that fancy bakery downtown last month. The difficulty level says medium, but as a total beginner I thought it was totally doable if you take your time!
Game changer, y’all. I’m the guy who always signs up for dessert at work potlucks and usually just brings store-bought cookies because I don’t love baking, but I decided to step my game up for our summer potluck last week. This peach pie absolutely stole the show. Three different people asked if I bought it from a gourmet pie shop, I felt so cool. Only note: I used frozen peaches because fresh ones were crazy expensive at my grocery store, and it still turned out amazing. Will be adding this to my regular potluck rotation for sure.
This is a solid peach pie recipe, very close to the one my mom used to make back in the 60s! I knocked off one star only because I wish the recipe called for a little more lemon zest to cut the sweetness, but that’s just my personal preference. The crust recipe is perfect—flaky, tender, not too sweet, exactly how a pie crust should be. I’ll be making this again, just with an extra half teaspoon of zest next time.
Meal prepped this for a little weekend getaway with my partner and it held up so well even after a 3 hour drive up to the mountains! We ate slices cold straight from the cooler on our first hike and it was chef’s kiss. I swapped the top crust for a cinnamon oat crumble because I’m obsessed with crumb tops, and it was divine. 10/10, perfect summer dessert for any occasion.
My three boys devoured half this pie in 10 minutes flat after I pulled it out of the oven. I was worried it would be too sweet for them, but the balance of ripe peaches and warm spices was just right. I did have to bake it about 8 minutes longer than the recipe said because my oven runs a little cool, so pro tip for anyone else with a janky old oven like mine: keep an eye on the crust color and don’t stress if it needs a few extra minutes!
Tried this recipe for my first peach pie of the summer and wow, it did not disappoint. The only hiccup I had was my crust shrank a little on the sides when I blind baked it—user error, I definitely didn’t chill it long enough after crimping. Even with the slightly wonky crust, it tasted incredible. My roommate and I ate a quarter of the pie while standing over the kitchen counter last night, no regrets.