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Peach Pie the Old Fashioned Two Crust Way
Prep
30 mins
Cook
40 mins
Servings
8
Difficulty
Hard
There's something wonderfully nostalgic about a homemade peach pie with a golden, flaky crust on top and bottom. This is the kind of dessert my grandmother used to make, and honestly, it's easier than you might think. Fresh peaches are naturally packed with vitamin C and fiber, so you're getting something wholesome along with that sweet, comforting slice. What I love most is how quickly it comes together in just 70 minutes from start to finish, and it won't strain your budget since you're likely using simple pantry staples. No fancy techniques needed here, just pure, straightforward pie making at its best.
Ella x
Ingredients
- 11 (14.1 ounce) package pastry for a double-crust 9-inch pie
- 11 egg, beaten
- 55 cups sliced peeled peaches
- 22 tablespoons lemon juice
- 11 cup white sugar
- ½ cup all-purpose flour½ cup all-purpose flour
- ½ teaspoon ground cinnamon½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg¼ teaspoon ground nutmeg
- ¼ teaspoon salt¼ teaspoon salt
- 22 tablespoons butter
Detail level
Instructions
- 1
Preheat the oven to 450 degrees F (220 degrees C).
- 2
Line the bottom and sides of a 9-inch pie plate with one pie crust. Lightly brush crust with egg to prevent dough from becoming soggy later. Set second crust aside.
- 3
Place peaches in a large bowl, sprinkle with lemon juice, and mix gently. Mix together sugar, flour, cinnamon, nutmeg, and salt in a separate bowl. Pour over peaches and mix until combined. Pour into pie crust and dot with butter.
- 4
Cover filling with remaining pie crust. Flute the edges to seal or use a fork dipped in egg to press them down. Brush remaining egg on top, then cut several slits in the top crust to allow steam to escape.
- 5
Bake pie in the preheated oven for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until crust is brown and juice begins to bubble through the vents, 30 to 35 more minutes. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking.
- 6
Cool pie for 15 minutes before slicing.
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