Prep: 30 mins Cook: 40 mins Makes 1 9-inch pie (8 Servings)
Ingredients
1 (14.1 ounce) package pastry for a double-crust 9-inch pie
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
1 cup white sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons butter
Directions
Gather all ingredients and preheat the oven to 450 degrees F
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, add lemon juice, and mix gently. In a separate bowl, mix together sugar, flour, cinnamon, nutmeg, and salt. Pour over peaches and mix to combine.
Pour into pie crust and dot with pats of 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 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 pieces of aluminum foil about halfway through baking.
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Old Fashioned Peach Pie
By Terrie Lewis | April 22, 2024
Prep: 30 mins Cook: 40 mins Makes 1 9-inch pie (8 Servings)
Ingredients
1 (14.1 ounce) package pastry for a double-crust 9-inch pie
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
1 cup white sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons butter
Directions
Gather all ingredients and preheat the oven to 450 degrees F
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, add lemon juice, and mix gently. In a separate bowl, mix together sugar, flour, cinnamon, nutmeg, and salt. Pour over peaches and mix to combine.
Pour into pie crust and dot with pats of 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 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 pieces of aluminum foil about halfway through baking.
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