Description
Indulge in this classic recipe for Peach Pie made the old-fashioned two-crust way. With a flaky crust and a luscious peach filling, this timeless dessert is perfect for any occasion.
Ingredients
Units
Scale
For the Pie:
- 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
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon or to taste
- 1/4 teaspoon ground nutmeg or to taste
- 1/4 teaspoon salt
- 2 tablespoons butter
Instructions
- Gather Ingredients: Preheat the oven to 450 degrees F (220 degrees C).
- Prepare Crust: Line the bottom and sides of a 9-inch pie plate with one pie crust. Brush with beaten egg to prevent sogginess. Set aside the second crust.
- Prepare Filling: Toss peaches with lemon juice. In a separate bowl, combine sugar, flour, cinnamon, nutmeg, and salt. Mix with peaches.
- Assemble Pie: Transfer peach mixture into the pie crust. Dot with butter. Cover with the second crust, seal edges, and vent the top.
- Bake: Bake at 450°F for 10 minutes, then reduce heat to 350°F and bake for an additional 30-35 minutes until golden and bubbly. If needed, cover edges with foil to prevent over-browning.
- Cool and Serve: Let the pie cool for 15 minutes before slicing. Enjoy!
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 428
- Sugar: 30g
- Sodium: 358mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 31mg
