Peach Pie the Old Fashioned Two Crust Way

Ingredients: – 2 pre-made pie crusts (or homemade if preferred) – 6 cups fresh or frozen peeled and sliced peaches (about 6-8 peaches) – 1 cup granulated sugar – 1/4 cup all-purpose flour – 1/4 teaspoon ground cinnamon

– 1/4 teaspoon ground nutmeg – 1 tablespoon lemon juice – 2 tablespoons unsalted butter, cut into small piece – 1 egg, beaten (for egg wash) – 1 tablespoon granulated sugar (for sprinkling)

Preheat the Oven: – Preheat your oven to 425°F (220°C).

Prepare the Peaches: – In a large mixing bowl, combine the sliced peaches, granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Toss until the peaches are evenly coated.

Line the Pie Dish: – Line a 9-inch pie dish with one of the pie crusts, pressing it gently into the bottom and sides of the dish.

Add the Peach Filling: – Pour the peach filling into the prepared pie crust, spreading it out evenly. – Dot the top of the filling with the pieces of butter.

Top the Pie: – Place the second pie crust over the filling. You can either place it whole over the pie or cut it into strips to create a lattice crust. – Trim any excess dough from the edges and crimp the edges to seal the pie.

Vent the Pie: – If using a whole crust, cut slits in the top to allow steam to escape during baking. If using a lattice crust, no additional venting is needed.

Egg Wash and Sugar Topping: – Brush the top crust with the beaten egg, then sprinkle with the remaining tablespoon of granulated sugar for a golden, sweet crust.

Bake the Pie: – Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Cool and Serve: – Allow the pie to cool on a wire rack for at least 1 hour before slicing and serving. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.


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