Mama Thornton’s Peach Pie Recipe

This Mama Thornton’s Peach Pie Recipe is a flaky and juicy recipe, which is made with fresh peaches and a butter and shortening crust. It’s the perfect summer dessert, ready in about 2 hours and 30 minutes.

Mama Thornton’s Peach Pie Recipe Ingredients

Pie Crust:

• 2 1/4 cups all-purpose flour, plus more for bench and cutters
• 2 tablespoons sugar
• 1/4 teaspoon fine sea salt
• 2 sticks chilled unsalted butter, cut into 1/2-inch cubes
• 4 tablespoons ice water, plus more as needed

Filling:

• 10 ripe but firm peaches
• 1 lemon, juiced
• 1/2 teaspoon almond extract
• 2/3 cup all-purpose flour
• 1 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon or pinch ground nutmeg
• 1/2 teaspoon fine sea salt
• 3 tablespoons butter, cut into small pieces
• 1 egg

How To Make Mama Thornton’s Peach Pie Recipe

1. Make the pie dough: In a food processor, pulse the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles fine sand. Add the ice water and run the processor just until the dough forms a ball.
2. Chill the dough: Divide the dough in half, shape each into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
3. Prep the oven and crust: Preheat the oven to 450°F. Roll out one disk of dough into a 12-inch round and fit it into a 9 1/2-inch pie plate. Roll out the second disk and cut it into 1-inch lattice strips.
4. Make the filling: Peel and slice the peaches into 1/4-inch thick slices. Toss them in a large bowl with the lemon juice and almond extract. In a separate bowl, whisk the flour, sugar, cinnamon, nutmeg, and salt. Stir this dry mixture into the peaches.
5. Assemble the pie: Pour the peach filling into the pie crust and dot the top with the small pieces of butter. Weave the lattice strips over the top of the pie.
6. Finish and bake: Trim and crimp the edges to seal. Beat the egg with 1 teaspoon of water to create an egg wash and brush it over the lattice and edges. Bake at 450°F for 10 minutes, then lower the heat to 350°F and bake for about 50 more minutes, until the crust is golden and the filling is bubbly.
7. Cool before serving: Let the pie cool for at least 30 minutes before slicing and serving.

Recipe Tips

• How to easily peel peaches? To make peeling a breeze, score a small “X” on the bottom of each peach. Blanch them in boiling water for 30-60 seconds, then immediately transfer them to an ice bath. The skins should slip right off.
• How to get a flaky crust? The key is to use very cold butter and ice-cold water. This creates steam pockets in the oven, which results in those delicious, flaky layers.
• How to prevent a soggy bottom? Using firm peaches and the flour/cornstarch mixture in the filling is crucial for thickening the juices as the pie bakes, which helps prevent the bottom crust from becoming soggy.
• Why did my pie filling turn out runny? This can happen if the pie wasn’t baked long enough for the filling to bubble and for the flour to fully thicken the juices. Make sure you see the filling actively bubbling before you take it out of the oven.

What To Serve With Peach Pie

This classic summer pie is perfect on its own, but it’s even more decadent with a creamy topping.

• A large scoop of vanilla bean ice cream
• A dollop of fresh, unsweetened whipped cream
• A slice of sharp cheddar cheese for a savory contrast

How To Store Peach Pie

• Refrigerate: Cover the cooled pie loosely with plastic wrap or foil and store it in the refrigerator for up to 4 days.

Peach Pie Nutrition Facts

• Calories: 480 kcal
• Carbohydrates: 65g
• Protein: 5g
• Fat: 23g
• Saturated Fat: 14g
• Sodium: 250mg
• Fiber: 4g
• Sugar: 38g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Amaretti Ice Cream Dessert Recipe
• Easy Chocolate Pudding Recipe
• Chocoflan Recipe