Peach Pie


Peach Pie
  1. pie dough for two crusts (upper & lower)
  2. 5 to 6 cups peeled and sliced fresh peaches (see tip). One medium peach is about 1 cup.
  3. 1 teaspoon lemon juice
  4. 1/2 cup dark brown sugar, or as desired
  5. 1/4 cup sugar
  6. 1/4 teaspoon ground cinnamon, nutmeg, or cardamom, optional
  7. 1 teaspoon vanilla extract, optional
  8. 3 tablespoons cornstarch, potato starch, or flour
  1. Preheat the oven to 350u00b0F.
  2. In a large bowl, toss the peaches with the lemon juice, sugars (& spices and/or vanilla, as desired). Let sit for an hour or 6.
  3. Roll out the pie dough and place the bottom crust in the pie pan.
  4. Add the thickener of your choice and stir to coat the peaches.
  5. Pour the peaches into the piecrust.
  6. Add the top crust and make slits for the steam to escape.
  7. Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling. You might need to carefully broil for a few minutes to get that perfect golden brown.
  1. You can peel the peaches as they are, or blanch them in hot water for 30 to 40 seconds, then put them in a bowl of cold water to cool before peeling.