Peach Pie
This classic homemade peach pie features a flaky golden double crust embracing sweet, juicy peaches enhanced with cinnamon and lemon juice. The ultimate nostalgic summer dessert, best enjoyed slightly warm with a scoop of vanilla ice cream or fresh whipped cream.
Ingredients
- 2 pie crusts for top and bottom
- 6 to 7 fresh ripe peaches peeled and sliced
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 cup granulated sugar
- 1 egg beaten (for egg wash)
- 1 tablespoon coarse sugar for topping
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- In a large mixing bowl, combine the sliced peaches, sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Toss gently to coat and set aside for 10 minutes to let the juices release.
- Roll out the bottom pie crust and gently place it into a 9-inch pie pan. Trim the edges so there is a 1-inch overhang.
- Pour the peach filling into the crust and spread it evenly.
- Roll out the top pie crust and place it over the filling. You can opt for a solid top crust with vents or a lattice pattern. Trim and crimp the edges to seal.
- Brush the top crust with beaten egg and sprinkle with coarse sugar for a glistening finish.
- Place the pie on a baking sheet to catch any drips and bake for 20 minutes at 400°F. Then reduce the temperature to 375°F and bake for an additional 35 to 40 minutes until the crust is golden and the filling is bubbling.
- Let the pie cool on a rack for at least 4 hours before slicing to allow the filling to fully set.
Nutrition
Calories: 380kcalCarbohydrates: 56gProtein: 3gFat: 16gSodium: 160mgFiber: 3gSugar: 31g
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