Peach Pie
Any fruit pie is good, but this peach pie is delicious!
Peach Pie
Makes: 1 9-inch pie(Prep & cooking time doesn't include pie crust preparation.)
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Ingredients
2 9-inch pie crusts (1 recipe)
- 1 large egg (beaten)
Filling:
- 5 cup fresh or frozen* peaches (sliced & peeled (see note for frozen))
- 1 ½ Tbsp lemon juice
- ½ cup all-purpose flour
- 1 cup white sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 Tbsp butter (cut into pebble size)
Instructions:
Crust Preparation:
- Make 2 9-inch pie crusts (my recipe makes 2 crusts). You will not need to pre-bake the crust at all.
Filling:
- While the prepared chills in the fridge, make the filling.In a large bowl, gently combine the sliced peaches and lemon juice.
- In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg, and salt.
- Pour over the peaches and gently mix.
Pie Assembly:
- Preheat the oven to 450°.
- Line the bottom and sides of a 9-inch pie pan with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
- Pour the filling into the pie crust and dot with the butter.
- Return to the fridge while you work on the 2nd pie crust.
- Roll out the other pie crust and either create a lattice top or cut out designs to allow the steam to vent. (I tried just cutting slits in a sold top crust, but the crust split, so it's best to make the lattice top or cut out designs.)
- Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg on the top crust.
Baking:
- Bake for 10 minutes in the preheated oven, then reduce the heat to 350° and bae for an additional 30-35 minutes – until the crust is brown, the middle puffs up, and the juice begins to bubble through the vents.*If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking.
- Remove from oven and cool on a rack. *This tastes better warm than hot.
Notes:
Make Ahead: You can easily have the crust made ahead of time and have the peaches sliced. Then it will be quick to throw together.
Using frozen peaches: You can use barely thawed peaches – just add an extra 15-20 minutes onto the baking time.
Mess Prevention: Place a sheet of aluminum foil a couple racks below the pie to catch any drips – just don’t place it so close to the pie that it obstructs the air flow.
This is very good.