2 - 9 inch pie crusts my Easy Pie Crust recipe
1 egg, beaten
5 cups, sliced, peeled, fresh peaches
1 Tbsp. lemon juice
1/4 cup all purpose flour
1/4 cup cornstarch
3/4 cup white sugar
1/4 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
2 Tablespoons cold butter
1. Preheat oven to 450 degree
2. In a large bowl combine the sliced peaches and lemon juice,
gently toss together. Place the sliced peaches in a colander to drain.
Don’t skip this step, this eliminates some of the juice so your pie
won’t be soupy after it’s cut. When I drained my peaches I collected
almost a 1/4 cup of juice. Drain peaches about 10 – 15 minutes. Place
drained peaches in a large bowl.
3. Place one pie crust in the bottom of a 9
inch pie pan. Brush the pie crust (bottom and sides) with a little of
the beaten egg. (This keeps the crust from getting soggy.) Keep the rest
of the beaten egg to brush on the top crust.
4. In a medium size bowl combine the
flour, cornstarch, sugars, cinnamon and salt. Stir to combine. Pour the
flour mixture over the drained peaches and gently fold them together.
5. Pour the peaches into the bottom pie crust and dot with butter.
Place the top crust over the peaches and flute edges. Brush with the
rest of the beaten egg and cut 4 slits in the top crust to vent steam (I cut mine into strips to lattice on top).
Place pie on a baking sheet, I always do this so there’s no chance of
spills in the oven.
6. Bake the pie at 450 degrees for 10 minutes, reduce heat to 350
degrees. Bake an additional 30-35 minutes until crust is brown and
juices bubble up through the slits. If your pie edges brown to quickly,
cover the edges with strips of aluminum foil and continue baking.
Tip – Blanch your peaches in boiling water 45-60 seconds for easier peeling.
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