Ingredients for Peach Pie The Old Fashioned Two Crust Way
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How to Make Peach Pie The Old Fashioned Two Crust Way
- Preheat your oven to 450°F (232°C).
- Roll out one pie crust and carefully line a 9-inch pie plate. Trim and crimp the edges.
- Brush the bottom crust with a little beaten egg to prevent sogginess.
- In a large bowl, gently combine 6 cups sliced fresh peaches with 1 tablespoon lemon juice.
- In a separate bowl, whisk together 1/2 cup all-purpose flour, 3/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.
- Pour the dry ingredients over the peaches and gently toss to coat.
- Pour the peach filling into the prepared pie crust. Dot the top with 2 tablespoons of cold butter, cut into small pieces.
- Roll out the second pie crust and place it over the filling. Trim and crimp the edges, or use a fork to create a decorative edge. Cut several slits in the top crust to allow steam to escape.
- Brush the top crust with the remaining beaten egg.
- Bake for 10 minutes at 450°F (232°C).
- Reduce the oven temperature to 350°F (177°C) and continue baking for 30-35 minutes, or until the crust is golden brown and the juices are bubbling through the vents.
- If the edges are browning too quickly, cover them loosely with aluminum foil.
- Remove from the oven and let cool completely on a wire rack before serving. Enjoy warm or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
136g
Fat
30g
Carbs
21g
