Description
A sweet and juicy classic peach pie made with fresh peaches and a flaky double crust, perfect for summer desserts.
Ingredients
- 1 package (14.1 oz) refrigerated pie crusts
- 5 cups fresh peaches, peeled and sliced
- 1 tablespoon lemon juice
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons butter, cut into small pieces
- 1 egg, beaten (for brushing crust)
Instructions
- Preheat oven to 425°F (220°C). Fit one pie crust into a 9-inch pie plate.
- In a large bowl, mix peaches and lemon juice. In another bowl, combine sugars, cornstarch, cinnamon, nutmeg, and salt.
- Add the dry mixture to peaches and stir to coat.
- Pour peach mixture into crust and dot with butter. Cover with second crust, seal edges, and cut slits for steam to escape.
- Brush top crust with beaten egg.
- Bake for 45–50 minutes or until crust is golden and filling is bubbly. If edges brown too quickly, cover with foil.
- Cool completely before serving to allow filling to set.
Notes
- Use ripe but firm peaches for best results.
- You can substitute frozen peaches if fresh are not available.
- Let the pie cool at least 2 hours before serving.
- Serve with vanilla ice cream for extra indulgence.