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Peach Pie

Makes: 1 9-inch pie
(Prep & cooking time doesn't include pie crust preparation.)
5 from 1 vote
Course: Dessert
Servings: 8
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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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.