Ingredients
Scale
- 8 ripe peaches, pits removed
- ¾ cup sugar
- 2 tsp vanilla extract
- 1 tbsp lemon juice (from one lemon)
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- 1 tsp kosher salt
- ¼ cup cornstarch
- 1 Easy All-Butter Pie Crust Recipe (room temperature) or 1 box prepared double pie crust
- 1 egg, beaten
- 1 tbsp demerara sugar (optional)
Instructions
- Boil peaches for 1 min, then cool in ice water.
- Peel, slice peaches into ¾-inch wedges, toss with sugar, and let sit for 30 min.
- Strain peaches, collecting juice in a skillet. Heat juice, add vanilla, lemon juice, nutmeg, cinnamon, and salt. Whisk in cornstarch until thick (2-3 min). Remove from heat, add peach slices, and fold. Cool in the pan.
- Preheat oven to 400°F.
- Dust work surface with flour. Roll each dough piece into a 14-inch round (¼ inch thick). Press one round into a 9-inch pie plate. Add cooled peach mixture and top with the second round. Seal edges.
- Brush pie with beaten egg, sprinkle with Demerara sugar (optional), and make two 3-inch slits in an X shape on top.
- Place pie on a baking sheet. Bake at 400°F for 15 min, then reduce to 350°F and bake for another 70 min or until golden brown. Tent with foil if crust browns too quickly.
- Let the pie cool for 2 hours before cutting. Serve with ice cream or whipped cream.
- Prep Time: 70
- Cook Time: 75
- Category: desserts
Nutrition
- Serving Size: 8
- Calories: 485