Peach Pie

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

Serves: 8

Ingredients

  • 1 cup sugar
  • ¼ cup cornstarch
  • ¼ tsp. ground cinnamon
  • ½ tsp. vanilla extract
  • 10 medium peaches, peeled and sliced ¼" thick
  • 2 rounds (10") unbaked pie dough
  • 2 Tbsp. butter, cut into pieces
  • 1 egg, beaten

Directions

  • 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" 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" 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 30–40 minutes or until pie filling is bubbling and juices are thick. Let cool for 1 hour before slicing.

Recipe Information

Serves: 8

Ingredients

  • 1 cup sugar
  • ¼ cup cornstarch
  • ¼ tsp. ground cinnamon
  • ½ tsp. vanilla extract
  • 10 medium peaches, peeled and sliced ¼" thick
  • 2 rounds (10") unbaked pie dough
  • 2 Tbsp. butter, cut into pieces
  • 1 egg, beaten

Directions

  • 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" 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" 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 30–40 minutes or until pie filling is bubbling and juices are thick. Let cool for 1 hour before slicing.

Nutrition Information

Nutrition Information
Amount per serving
Calories380
Total Fat16g
Saturated Fat7g
Cholesterol40mg
Sodium270mg
Total Carbohydrate64g
Dietary Fiber2g
Sugars33g
Protein5g