Description
A delightful peach pie with sweet, juicy peaches nestled in a flaky pie crust, perfect for summer gatherings.
Ingredients
- 1 Double pie crust (Chilled)
- 5 cups Frozen peaches (Thawed and drained thoroughly)
- 1/2 cup Granulated sugar (Plus 1 teaspoon extra for topping)
- 1/4 cup Light brown sugar (Packed)
- 1/2 teaspoon Ground cinnamon
- 1/8 teaspoon Ground nutmeg
- 4 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 Large egg
- 1 tablespoon Water
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Roll the bottom dough into a large circle, fit it into a 9-inch pie dish, and refrigerate to keep it firm.
- Thaw and drain the peaches.
- Roll the second dough and cut into strips for a lattice top.
- Toss the peaches with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice.
- Place the fruit mixture in the chilled bottom crust.
- Brush the edges with egg and water, weave the strips across the top, and crimp edges to seal.
- Brush the top with egg wash and sprinkle with sugar.
- Bake for 60-75 minutes until golden brown and bubbly.
- Cool completely on a wire rack before slicing.
Notes
For best flavor, use fresh peaches when in season. Pre-bake the crust for a crispy texture.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American