Fresh peaches are always best, but frozen can be used if peaches are not in season. Be sure to thaw and drain frozen peaches before use to keep the pie from becoming watery.
Serves: 8Hands-on: 30 minutesTotal: 2 hours 10 minutesDifficulty: Medium
- 1 cup sugar
- 1⁄4 cup cornstarch
- 1⁄4 tsp. ground cinnamon
- 1⁄2 tsp. vanilla extract
- 10 medium peaches, peeled and sliced 1⁄4 inch thick
- 2 rounds (10 inches) unbaked pie dough
- 2 Tbsp. butter, cut into pieces
- 1 egg, beaten
- Preheat oven to 425°F. In a large bowl, combine sugar, cornstarch, cinnamon, vanilla, and peaches; turn peaches gently to coat. Let stand for 10 minutes.
- Line a 9-inch pie plate with 1 piecrust. Fill crust with peach mixture and dot the top with butter. Brush the edge of the bottom piecrust with beaten egg so that the top crust will adhere.
- Top with remaining crust and trim dough to 1 inch of the pan’s edge. Tuck the edge of the top crust under the edge of the bottom crust. Crimp dough using your fingers or a fork. Brush the entire top crust with beaten egg and cut 4 or 5 slits in the top to vent steam.
- Place pie on a baking sheet and bake for 30 minutes. Reduce the heat to 350°F and bake for 30 to 40 minutes or until pie filling is bubbling and juices are thick. Let cool for 1 hour before slicing.