Peach Pie
Peach Pie
You will need two pie crusts and 1 deep dish pie pan. Whether you choose to use a pre made crust ( I often use Pilsbury pre made crusts ) or you make your own dough, you will need to roll out chilled dough into two 13 inch rounds.
Ingredients for the Pie Filling
8 cups of peeled and sliced fresh peaches
1 Tablespoon fresh lemon juice
3/4 cup granulated sugar + 1 Tablespoon
1/4 cup cornstarch
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 Tablespoons unsalted butter, cut into small pieces
1 egg, whisked
1 Tablespoon of water
Directions
Peel and slice peaches into 1/2 inch pieces and place in a large mixing bowl
Squeeze the fresh lemon juice over the peaches
In another mixing bowl place sugar, cornstarch, ginger and salt and mix well. Add to the fresh peaches and then refrigerate for about 20 minutes.
Pre heat oven to 400 degrees.
After 20 minutes take the peaches out of the refrigerator and drain off excess juice.
Whisk together the egg and water to be used as a wash over the crust
Roll out the bottom crust, place it in the pie pan and lightly brush with the egg wash
Place the peach filling in the bottom of the crust and arrange the butter pieces on top of the filling. Place second crust over the top. Trim and then Fold over the crust, pressing firmly the edges to form a seal. Cut diagonal slits in the top of the crust allowing the heat to escape and the pie to not bubble over.
Brush on the egg mixture and lightly dust with sugar.
Place the pie pan on a parchment lined baking sheet and bake for 10 minutes. Decrease the oven temperature to 375 degrees and bake for an additional hour. You can tent the pie with foil if it is getting too brown too quickly.
Serve with vanilla ice cream or if you are adventurous, serve with coffee ice cream.
Enjoy!!