Classic Peach Pie
Position rack in bottom third of the oven. Preheat to 425° F (225° C).
Place 1 pie shell on a baking sheet. Set aside the remaining pie shell.
Peel peaches and slice into thick wedges. You should have about 6 cups. Transfer peaches to a large bowl.
Stir ¼ cup sugar with cornstarch, salt and cinnamon in a small bowl. Sprinkle over peaches and toss until evenly coated. Mound peaches and any juices into the pie shell on a baking sheet.
Remove remaining pie shell from foil plate and place on a cutting board. Cut into twelve ¾-in. strips. Lay half of the pastry strips vertically across the pie, leaving ½ in. between strips. Fold back every other strip, then lay a new strip horizontally. Straighten folded strips back across the pie. Fold back alternate strips, then place a new strip horizontally above the first one, leaving ½ in. between strips. Repeat until the pie is completely covered.
Fold bottom pastry over lattice strips to seal. Crimp with a fork. Lightly brush lattice with beaten egg. Sprinkle with remaining 1 tsp sugar.
Bake on bottom third of the oven for 10 min. Reduce heat to 350° F (180° C). Continue baking until filling is bubbly, about 45 more min. Loosely cover with foil halfway through to prevent over-browning.
Transfer to a rack and cool 30 min before cutting into wedges.
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Last updated: August 28th, 2020
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