Peach Pie

12 standard portions

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Ingredients

• 1 double pie crust (click for recipe)
• 1 egg (beaten and mixed with 1 tablespoon water for egg wash)
• 5 cups peaches (peeled and sliced)
• 1 cup granulated sugar
• ¼ cup all purpose flour (or cornstarch for gluten free)
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon lemon juice
• ½ teaspoon pure vanilla extract

Method

1. Preheat the oven to 425°F/220°C
2. Roll out half of the pie dough into a 12 inch circle. Place in a 9 inch pie dish. Brush the pie crust with an egg wash using a pastry brush (this will prevent the bottom of the pie from getting soggy). Put in the fridge.
3. In a large bowl combine the peaches with sugar, and let them sit for 30 minutes–1 hour. Discard the juices using a colander.
4. In a bowl, combine the flour with salt, cinnamon, and nutmeg. Add the peaches, lemon juice, and vanilla, and toss together. That’s your filling.
5. Add the filling to the pie dish, and put back in the fridge while you finish the crust.
6. Roll the remaining dough into a 12-inch circle. Using a pastry wheel or pizza cutter, cut the dough into long strips. Make a lattice top by arranging the strips over the pie and weaving them. Check out my How to Lattice a Pie tutorial for more details. Trim any excess dough and crimp the edges. The design I did here is by cutting half of the strips into 1-inch strips, and the other half into ½ inch strips.
7. Make an egg wash by whisking together one egg and a tablespoon of water (same that you used to brush the inside of the pie crust). Brush over the top of the pie using a pastry brush.
8. Bake the pie for 20 minutes at 425°F/220°C, then reduce the heat to 375°F/190°C and continue baking for 30 minutes. After baking, allow the pie to cool down for at least three hours before serving.
9. Serve with a scoop of ice cream.