Description
A classic peach pie featuring fresh peaches, flaky crust, warm cinnamon, and a perfectly balanced filling.
Ingredients
Scale
- 1 double pie crust for a 9-inch pie
- 5 cups fresh peaches, sliced
- 1 egg, beaten
- 1 tablespoon lemon juice
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons cold butter
Instructions
- Preheat oven to 450°F.
- Toss sliced peaches with lemon juice and drain in a colander for 10 to 15 minutes.
- Place bottom crust into a 9-inch pie pan and brush with some beaten egg.
- Mix flour, cornstarch, sugars, cinnamon, and salt in a bowl.
- Fold drained peaches into the dry mixture.
- Pour filling into crust and dot with butter.
- Cover with top crust, flute edges, brush with remaining egg, and cut four vents.
- Place pie on a baking sheet.
- Bake for 10 minutes at 450°F.
- Reduce heat to 350°F and bake 30 to 35 minutes more until golden and bubbling.
- Cool completely and refrigerate before slicing.
Notes
- Drain peaches thoroughly for the best texture.
- Cover crust edges with foil if browning too quickly.
- Refrigerating before slicing helps the filling set properly.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 31
- Sodium: 210
- Fat: 17
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 57
- Fiber: 3
- Protein: 4
- Cholesterol: 45