Classic Peach Pie Recipe
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.
Position rack in bottom third of oven, then preheat to 425°F.
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 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.
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.
Trim off overhanging lattice edges, then crimp edges. Lightly brush lattice and edges with beaten egg.
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.
Transfer to a rack and cool 30 minutes before cutting into wedges and serving warm.
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Last updated: January 6th, 2021
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