Deliciously spiced peach pie, made with fresh farmers market peaches, topped with whipped topping or warm from the oven with vanilla ice cream.
Course: Dessert, Pie
Keyword: Peach, Pie Crust
Author: Christian Guzman
9-inch pie plate (regular, not deep dish)
1Prepared Double Crust Pastry
2 1/2poundsPeaches (about 4 large peaches)peeled and sliced into thin wedges
1Egg Whiteslightly beaten
Preheat oven to 425°.
Place peach wedges in medium bowl, sprinkle on juice from 1/2 lemon.
In small mixing bowl, stir together corn starch, sugar and spices. Pour over peaches and stir gently.
Place crust in bottom of pie plate, add peach mixture, smooth out the top.
Optional: Cut out shapes in the second crust, as desired.
Carefully place second crust on top of peaches and seal the edges by fluting or pressing with a fork or flat of knife.
Brush top with egg white.
Place in center of oven and bake for 15 minutes.
Reduce heat to 375°, cover edges with foil or pie plate ring. Continue cooking for 30-35 minutes until pie is golden and filling is bubbly. Cool on wire rack. Cut into 8 slices. Serve with whipped topping or vanilla ice cream.
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