Description
A delightful peach pie featuring sweet, juicy peaches in a flaky crust, perfect for any occasion.
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 (Freshly squeezed)
- 1 Large egg (For the egg wash)
- 1 tablespoon Water (For the egg wash)
Instructions
- Preheat your oven to 350 degrees Fahrenheit so it is fully heated when the dessert is assembled.
- Roll the bottom dough into a large circle, fit it gently into a 9-inch pie dish, and place it in the refrigerator to stay firm.
- Thaw the fruit completely and drain all excess liquid over a bowl to ensure the filling sets properly.
- Roll the second half of the dough and cut it into even strips to form the lattice top.
- Toss the drained fruit in a clean bowl with the granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated.
- Empty the fruit mixture evenly into the chilled bottom crust, pressing it gently to remove any air pockets.
- Brush the edges with the whisked egg and water, weave the dough strips across the top, and crimp the edges tightly to seal.
- Brush the lattice top lightly with the remaining egg wash and sprinkle with one teaspoon of granulated sugar for a textured crust.
- Bake for 60 to 75 minutes until the pastry is deeply golden and the center bubbles thickly.
- Allow the dessert to cool completely on a wire rack at room temperature so the filling can solidify before slicing.
Notes
Serve warm with vanilla ice cream for an irresistible treat. Ensure peaches are well-drained to prevent sogginess.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American