Peach Pie
Classic Peach Pie is made with fresh, ripe peaches and a buttery crust. The perfect dessert for summer picnics, BBQs, or holiday gatherings.
Servings: 8
Calories: 387kcal
Ingredients
- Double Pie Crust You can use store bought or homemade pie crust
- 3 Pounds Ripe Peaches This is about 8 medium peaches
- 2/3 cup Granulated Sugar
- 6 Tablespoons Cornstarch
- 1 Tablespoon Lemon Juice Fresh or bottled
- 1 teaspoon Ground Cinnamon
- 2 Tablespoons Unsalted Butter Cold and cut into cubes
- 1 Large Egg
- Coarse Sugar optional for sprinkling on top
Instructions
- Prepare the pie crust if using homemade but don't bake. Chill while preparing the peach mixture.
- Preheat the oven to 425 degrees F.
- Peel the peaches and cut into 1/2-inch chunks.
- Get out a large mixing bowl and combine the peaches, sugar, cornstarch, lemon juice and ground cinnamon until combined.
- Roll one pie crust on a floured surface until it is about 12 inches in diameter.
- Place the crust inside a 9 inch pie plate. Allow the excess to hang over the edges.
- Pour the peach filling inside the pie crust and smooth until it looks even.
- Place pieces of butter all over the pie filling.
- Roll the other pie crust until it is 12 inches in diameter. Cut into 1 inch strips. Use a knife or pizza cutter to easily do this.
- Arrange the strips in a lattice pattern over the pie filling. Trim excess dough off the lattice strips.
- Fold the bottom pie edge over the lattice edges so the pie looks neat. Crimp the edges with a fork.
- Beat the egg in a small bowl. Use a pastry brush to brush the egg wash on top of the lattice. Sprinkle the top with coarse sugar if you are using it.
- Cover the edges of the pie crust with a pie shield or you can use aluminum foil if you don't have one.
- Bake the pie for 20 minutes. Then reduce the oven temperature to 375 degrees for 40-50 minutes.
- Remove from the oven. Wait 4-5 hours before slicing to give the filling time to set.
- Then the pie is ready to serve and enjoy!
Notes
If the pie starts to brown before it's finished baking, make a tent with aluminum foil to cover the entire pie.
You don't need to par bake the crust before adding the filling.
Don't underbake the pie or the filling will not set. If you are unsure, insert an instant read food thermometer into the center of the pie. It should be 200 degrees F when fully cooked.
You can use a whole pie crust on top instead of lattice if desired. Just make sure to cut 6 vents in the center to allow the steam to escape. You can also use cookie cutters to make shapes and place on the dough.
Store leftovers in the fridge, covered, for up to 5 days.
Nutrition
Calories: 387kcal | Carbohydrates: 60g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 205mg | Potassium: 261mg | Fiber: 4g | Sugar: 31g | Vitamin A: 673IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 2mg
