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Peach Pie the Old Fashioned Two Crust Way
Peach Pie the Old Fashioned Two Crust Way
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Classic peach pie with fresh peaches, flaky crust, and simple ingredients. Serve warm with creamy vanilla ice cream for a perfect summer treat.
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
  • 0.5 cup all-purpose flour
  • 0.25 teaspoon salt
Instructions:
  • Collect all the ingredients needed and preheat the oven to a toasty 450 degrees F (220 degrees C).
  • Place a single pie crust into a 9-inch pie plate, ensuring it covers the bottom and sides completely. Gently brush the crust with egg to keep it crisp. Set the remaining crust aside for later use.
  • Combine peaches with lemon juice in a bowl. In another bowl, blend sugar, flour, cinnamon, nutmeg, and salt. Pour over peaches and gently mix until combined.
  • Pour the mixture into the pie crust and top with small pieces of butter.
  • Place the remaining pie crust over the filling. Seal the edges by fluting them or using a fork dipped in egg. Brush the top with the remaining egg and make several slits to allow steam to escape.
  • Bake the pie at a high temperature for 10 minutes, then lower the heat and continue baking until the crust is golden brown and the filling starts to bubble, about 30-35 minutes. If the edges darken too quickly, shield them with aluminum foil halfway through.
  • Allow the pie to cool for 15 minutes, then savor every bite!

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