Old fashioned peach pie made with two crusts, fresh peaches, and simple ingredients. It’s great during the summer peach season.

Ingredients of Peach Pie

  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 4-1/2 cups sliced peeled peaches
  • Dough for double-crust pie
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 teaspoons lemon juice
  • 1 tablespoon butter
  • Vanilla ice cream, optional

How To Make Peach Pie

  1. Combine sugars; add peaches in a bowl and toss gently . Cover for 1 hour.
  2. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a pie plate.Trim even with rim.
  3. Refrigerate while preparing filling.
  4. Drain peaches, reserving juice. In a small pan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil, and stir until thickened.
  5. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Put into crust.
  6. Roll remaining dough to a thick circle; cut into 1-1/2-in.-wide strips.
  7. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge.
  8. Cover edge loosely with foil. Bake 40 minutes, until crust is golden brown and filling is bubbly, 20 minutes longer.
  9. Cool on a wire rack. If desired, serve with vanilla ice cream.

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