Simple 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: 20 minutesTotal: 1 hour 10 minutesDifficulty: Easy
- 2 pie crusts, unbaked (9 inches)
- 1 cup sugar
- 1⁄4 cup cornstarch
- 1⁄4 tsp. ground cinnamon
- 1⁄2 tsp. vanilla extract
- 10 medium peaches, peeled, pitted, and sliced 1⁄4 inch thick
- 2 Tbsp. unsalted butter
- 1 egg, beaten
- Heat the oven to 425°F. Place 1 unbaked piecrust in a 9-inch pie plate.
- In a large bowl, combine the sugar, cornstarch, cinnamon, vanilla, and peaches. Turn gently to coat and allow to stand for 10 minutes.
- Tip the peach mixture into the pie shell and dot with butter. Brush the edge of the pie shell with the beaten egg so that the top crust will adhere. Top with the remaining piecrust. Trim the dough to 1 inch of the edge of the pie plate. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the entire top crust with the beaten egg and cut 4 or 5 slits in the top to vent steam.
- Place the pie on a baking sheet and bake for 30 minutes, then reduce the heat to 350°F for an additional 30 to 40 minutes, or until the pie is bubbling and the juices are thick. Cool for 1 hour before slicing.