Rivaled only by banana pudding, peach pie is the quintessential southern dessert. Just like biscuits and pimiento cheese, everyone and their grandma has their own secret family recipe. I don't know what my family recipe was, but this will be it in the future. It is a pretty basic peach pie recipe, but it's amped up by the addition of cinnamon and brown sugar. They give the peaches a nice warmth that balances their sweetness.
Even though I absolutely love peaches, peeling them can be a bit of a pain. I actually have a nice and sharp vegetable peeler that I use most of the time, but you can also peel them the same way you peel tomatoes: use a sharp knife to cut a small "x" in the bottom of the peach, then cook them in boiling water for 30-60 seconds. Submerge them in a bowl of ice water to stop them from cooking, and when they're cool enough to handle, the skins should slip right off. I use this method if I have more than just a few peaches to peel.
I had actually never made a lattice crust before, but my friend Annie of Annie's Eats has a great tutorial. It wasn't difficult at all, and with just a few more steps than usual, you have such a stunning and impressive looking dessert.
My dad isn't a huge fan of cake, so when we hosted him and my stepmother over for his birthday last weekend, I offered to make a pie instead. This went over very well with both of them, and served warm with a big scoop of vanilla ice cream, it doesn't get much better.
Brown Sugar-Cinnamon Peach Pie
adapted from Southern Living, July 2011
- 1 recipe double-crusted pie dough
- 6-8 large fresh, firm, ripe peaches (3-4 lbs)
- 1/4 cup flour
- 1/2 cup firmly packed brown sugar
- 1/3 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 2 Tbs bourbon or whiskey
- 2 Tbs butter, cut into small pieces
- 1 large egg, lightly beaten + 1 tsp water
- 1 1/2 Tbs granulated sugar + 1/2 tsp cinnamon
Peel the peaches, and cut into 1/2-inch thick slices, and cut the slices in half. In a large mixing bowl, whisk together the flour, sugars, cinnamon, and salt. Add the peaches and bourbon, and stir to coat. Immediately pour the filling into the pie plate, and scatter the butter pieces over the top. Don't make the filling until you are ready to use it, because the peaches will give off too much of their liquid and the filling will be runny.
Roll the second pie crust into a 10-inch circle, and if making a lattice crust, cut into several strips using a pizza cutter or knife. Make a lattice design over the peaches. If you choose to make a standard top, transfer the crust to the pie, pinch the edges together to make a fluted edge or use the tins of a fork to press them closed. Cut a few slits in the top to release steam.
Brush the top with the egg wash, then sprinkle with the cinnamon-sugar.
Freeze the pie for 15 minutes. Meanwhile, preheat the oven to 425 degrees, and position the oven rack to the lowest position. Heat a baking sheet in the oven as it preheats.
Place the pie on the preheated baking sheet. Bake 15 minutes, then reduce the oven temperature to 375 degrees. Bake 40 minutes. If the crust is getting too dark, cover loosely with aluminum foil. Bake an additional 15-25 minutes, or until the juices are thick and bubbly. Transfer to a wire rack to cool 2 hours before serving.