Ingredients for Peach Pie
- Pastry For Double Crust Pie
- Brown Sugar
- White Sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 6 cups peeled and sliced fresh peaches
- 2 tablespoons lemon juice
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How to Make Peach Pie
- Preheat oven to 400°F (200°C).
- Prepare your favorite pie crust (or use a store-bought one) and press it into a 9-inch pie plate. Crimp the edges.
- In a large skillet, combine ¾ cup granulated sugar, ¼ cup brown sugar, 2 tablespoons cornstarch, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract.
- Gently fold in 6 cups peeled and sliced fresh peaches. Simmer over medium heat for 5-7 minutes, or until the filling has thickened slightly and the peaches have softened.
- Remove from heat and stir in 2 tablespoons lemon juice.
- Pour the peach filling into the prepared pie crust.
- Place the top crust over the filling. Crimp and seal the edges, creating a decorative edge if desired.
- Cut several slits in the top crust to allow steam to escape.
- Place the pie on a baking sheet to catch any drips.
- Cover the pie loosely with aluminum foil.
- Bake for 15 minutes. Remove the foil and bake for an additional 45-50 minutes, or until the crust is golden brown and the filling is bubbly and set.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1083g
Fat
1g
Carbs
104g
