Fresh Peach Pie

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Prep Time15

Cook Time45

Total Time1

Course: 500+ Best Dessert Recipes

Cuisine: American

Keyword: fruit pie, peach, pie, pie crust

Servings:

Author: Carrian Cheney

Preheat the oven to 425℉ and 10 minutes before baking add a baking stone or cookie sheet to get hot.
In a large bowl, gently fold together the peaches and all filling ingredients.
8 Peaches, 1/4 Cup Cornaby's EZ Gel, 1/2 Zest of Lemon, 2 teaspoons Lemon Juice, 1/3 Cup White Sugar, 1/3 Cup Brown Sugar, 1/4 teaspoon Cinnamon, 1/8 teaspoon Nutmeg
Roll out the pie dough into a 12" circle and a 9 or 10" inch circle depending on the top you make. Place the 12" into the pie dish and fill with the peaches.
1 Pie Crust
If doing a lattice, cut the pie dough into strips and lay half one direction, folding back the strips at the halfway point. Then start with another strip of dough going the opposite direction and lay every other folded back piece across the dough. Repeat until you've made a lattice. See this tutorial. Crimp the edges of the crust.
Mix the egg white and water and brush over the crust. Sprinkle evenly with sugar.
1 Egg White, 1 teaspoon Water, White Sugar
Place the pie on a cookie sheet on the hot stone in the oven for 20 minutes then lower the temperature to 375 for 30-40 minutes, covering with foil if needed.
Allow to cool on the counter and then place in the fridge until set.

Peach pie can be frozen before or after baking. It will keep in the freezer for 3 or more months.