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.
Ingredients
Directions
- 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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Last updated: January 6th, 2021
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