Description
This classic Peach Pie recipe is made the old-fashioned two-crust way, resulting in a deliciously fruity and spiced dessert that’s perfect for any occasion. The combination of fresh peaches, sugar, and spices nestled between flaky pie crusts creates a delightful treat that will have everyone coming back for seconds.
Ingredients
Units
Scale
Pie Crust:
- 1 (14.1 ounce) package pastry for a double-crust 9-inch pie
Filling:
- 1 egg, beaten
- 5 cups sliced peeled peaches
- 2 tablespoons lemon juice
- 1 cup white sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon or to taste
- 1/4 teaspoon ground nutmeg or to taste
- 1/4 teaspoon salt
- 2 tablespoons butter
Instructions
- Gather Ingredients: Preheat the oven to 450 degrees F (220 degrees C).
- Prepare Crust: Line the bottom and sides of a 9-inch pie plate with one pie crust. Brush crust with beaten egg.
- Mix Filling: Combine peaches and lemon juice in a bowl. In another bowl, mix sugar, flour, cinnamon, nutmeg, and salt. Pour over peaches and mix.
- Assemble Pie: Pour filling into crust, dot with butter, cover with second crust. Flute edges, brush with egg, and cut slits for steam.
- Bake: Bake at 450°F for 10 mins, then reduce to 350°F and bake 30-35 mins until golden and bubbly. Cover edges with foil if browning too quickly.
- Cool and Serve: Let pie cool for 15 minutes before slicing. Enjoy!
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 428
- Sugar: 30g
- Sodium: 358mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 31mg
