Peach Pie
Servings 8 servings
Ingredients
- 1 batch Flaky Pie Crust Recipe
- Filling:
- 6-7 large peaches pitted and sliced 1/2 inch, peel intact
- 1 cup granulated sugar plus 1 Tbsp
- 2 Tbsp reserved peach juice
- 2 Tbsp lemon juice
- 1 tsp vanilla extract
- 4 Tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 Tbsp heavy cream
- 1 Tbsp turbinado sugar (sugar in the raw)
- vanilla ice cream for serving
Instructions
- Make the pie dough according to Flaky Pie Crust Recipe and chill.
- Place peach slices into a colander. Toss with 1 Tbsp granulated sugar. Let sit for 30-60 minutes, then drain juice reserving 2 Tbsp. (Place colander over a bowl to collect juice)
- Make the filling: In a medium size bowl, mix together peach slices and granulated sugar. Whisk reserved peach juice and lemon juice with cornstarch until dissolved. Add to peaches with cinnamon and nutmeg.
- To assemble: Heat oven to 425°F. Unwrap 1 pie crust disc. On a lightly floured surface, roll to roughly 12 inches in diameter. Lightly spray a 9 inch deep dish pie pan with cooking spray. Fit crust into pan pressing firmly onto bottom and sides, leaving 1 ½ inch overhang.
- Pour peach filling evenly into bottom crust.
- Roll out remaining crust on same lightly floured surface into roughly an 11 inch round. Use a pizza wheel to cut into 10-12 (½ inch) strips. Lay strips on top of blueberry filling according to length leaving even spacing between each strip.
- Weave alternating strips into a lattice pattern.Trim excess dough around edge evenly. Fold remaining crust under and tuck.
- Crimp the edge using the finger pinch method. Brush all over with heavy cream and sprinkle with turbinado sugar.
- Bake for 15 minutes then lower the oven temperature to 375°F. Cover edges with 2-3-inch strip of foil to prevent excessive browning. Continue to bake for another 45-60 minutes or just until the top crust is golden brown.
- Cool on cooling rack at least 4 hours. Slice and serve with vanilla ice cream.