Fresh Peach Pie Recipe With Buttermilk Crust
Sweet, with a hint of tang,tthis fresh peach pie with a buttermilk crust is absolute perfection! Simple ingredients and full of flavor. Brush with an egg wash and sprinke with sugar for a golden brown crust.
Servings 8
Calories 440kcal
Ingredients
Crust
- 2 cup flour
- 1 teaspoon salt
- 2/3 cup shortening
- 3 Tbsp. butter
- 2 teaspoons vegetable oil
- 1/3 cup buttermilk or 1/3 c. milk + 1 teaspoon lemon juice
Filling
- 6 cups peaches peeled and sliced
- 2/3 cup sugar
- 1/3 cup flour
- 1/2 teaspoon cinnamon
- 1 Tbsp. lemon juice
- 1 Tbsp butter cut into small pieces
Egg Wash
- 1 egg
- 1 Tbsp water
- sugar to sprinkle on pie
Instructions
- Mix flour and salt in a bowl. Cut in shortening using a pastry cutter. Cut in butter.
- Add oil and milk and stir until a soft dough forms.
- Cut dough in half. Wrap one half in plastic wrap and set aside.
- Roll the other half and place into a pie pan.
- Combine peaches, sugar, flour, cinnamon and lemon juice. Pour into pie crust. Dot with butter.
- Roll out second pie crust and place on top.
- Cut off excess pie crust using a knife and crimp/pinch the edges.
- Cut 3-4 slits in pie crust for venting.
- Mix egg and water together. Brush over pie crust. Sprinkle top of pie with sugar.
- Bake 60-70 minutes at 425 degrees. Tent pie with foil after it begins to brown (around 30 minutes) to prevent excess browning.
- Cool on cooling rack at least 2 hours to allow peach filling to thicken.
Video
Notes
If you don't have buttermilk you can substitute milk + 1 teaspoon lemon juice. Just pour the lemon juice into the milk and it will thicken slightly like buttermilk.
If crust begins to brown too quickly, tent with foil while baking.
Nutrition
Calories: 440kcal