Description
This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It’s great during summer peach season.
Ingredients
- 1 (15 ounce) package pastry for a 9 inch double crust pie
- 1 egg, beaten
- 5 cups sliced peeled peaches
- 2 tablespoons lemon juice
- ½ cup all-purpose flour
- 1 cup white sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons butter
Instructions
- Preheat the oven to 450 degrees F (220 degrees C).
- Line the bottom and sides of a 9-inch pie plate with one pie crust. Lightly brush crust with egg to prevent dough from becoming soggy later. Set second crust aside.
- Place peaches in a large bowl
- sprinkle with lemon juice
- and mix gently. Mix together sugar
- flour
- cinnamon
- nutmeg
- and salt in a separate bowl. Pour over peaches and mix until combined. Pour into pie crust and dot with butter.
- Cover filling with remaining pie crust. Flute the edges to seal or use a fork dipped in egg to press them down. Brush remaining egg on top
- then cut several slits in the top crust to allow steam to escape.
- Bake pie in the preheated oven for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until crust is brown and juice begins to bubble through the vents
- 30 to 35 more minutes. If the edges brown too fast
- cover them with strips of aluminum foil about halfway through baking.
- Cool pie for 15 minutes before slicing.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 8