Perfect Peach Pie
Ingredients
The crust
-
2
crusts
homemade pie crust or all butter pie crust
The filling
-
3
pounds
peaches (about 8–9 medium)
-
⅔
cup
granulated sugar
-
½
cup
all-purpose flour or ¼ cup instant tapioca
-
1
Tablespoon
fresh lemon juice
-
1–2
teaspoons
peeled minced fresh ginger (optional)
-
1
teaspoon
ground cinnamon
-
2
Tablespoons
cold unsalted butter (cut into small cubes)
For the egg wash
-
1
large egg
beaten with 1 Tablespoon milk
Optional toppings
-
to taste
coarse sugar for sprinkling on crust
Instructions
- Prepare the pie crust through step 5.
- Peel the peaches and cut them into 1-inch chunks.
- In a bowl, mix the peach chunks with sugar, flour, lemon juice, ginger, and cinnamon.
- Preheat the oven to 425°F (218°C) and place a baking sheet on the bottom rack.
- Roll out one disc of chilled dough and place it in a pie dish, then pour the filling into the crust.
- Roll out the second disc of dough, cut into strips, and arrange them in a lattice pattern over the filling.
- Brush the top crust with the egg wash and sprinkle with coarse sugar if desired.
- Bake at 425°F for 20 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 45–50 minutes.
- Cool the pie for at least 4 hours before slicing.
Nutrition Facts (estimated)
Servings
8-10
Calories
300
Total fat
10g
Total carbohydrates
50g
Total protein
3g
Sodium
150mg
Cholesterol
70mg
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