Classic Peach Pie Recipe

Classic Peach Pie Recipe

1-hour 45-Minute recipe Serves 8
While eating a perfectly ripe peach straight from the basket might be happiness itself, peach pie with fresh peaches is definitely a close second.

Tip: Frozen pie shells cut down on the prep time, but you can still get a photo-worthy lattice-topped crust with the ingredient hack below.
1-hour 45-Minute recipe Serves 8

Ingredients

8  
1/4 cup
3 tbsp
1/4 tsp
1/4 tsp

Directions

Prep: 20-minute | Cook: 55-minute
  • 1

    Position rack in bottom third of oven, then preheat to 425°F.

  • 2

    Place 1 pie shell on a baking sheet. Set aside the remaining pie shell.

  • 3

    Peel peaches and slice into thick wedges. You should have about 6 cups. Transfer peaches to a large bowl.

  • 4

    Stir sugar, cornstarch, salt and cinnamon in a small bowl. Sprinkle over peaches and toss until evenly coated. Transfer peaches and any juices into the pie shell on a baking sheet.

  • 5

    Remove remaining pie shell from foil plate and place on a cutting board. Cut into 12 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.

  • 6

    Trim off overhanging lattice edges, then crimp edges. Lightly brush lattice and edges with beaten egg.

  • 7

    Bake for 10 minutes. Then reduce heat to 350°F and continue baking until filling is bubbly, about 45 more minutes. Loosely cover with foil halfway through to prevent over-browning.

  • 8

    Transfer to a rack and cool 30 minutes before cutting into wedges and serving warm.

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