Peach Pie

Double crust peach pie made with fresh peaches.

1 (15 ounce) Pillsbury package pastry for a 9 inch
double crust pie
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
1/2 cup all-purpose flour
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons butter


Preheat the oven to 450°.

Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to prevent dough from becoming soggy.

Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork. Brush the remaining egg over the top crust. I sprinkle with sanding sugar, too. Cut several slits in the top crust to vent steam.

Bake for 10 minutes in the preheated oven, then reduce the heat to 350° and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving.
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