Peach Pie
This fresh peach pie has ripe peaches with a flaky all-butter crust. Perfect for any occasion, the balance of buttery richness and natural zest of fresh fruit create a delightful treat.
Ingredients
- 1 all-butter pie crust
- 5 cups peaches peeled and crushed
- 1 cup granulated sugar
- 1/2 tsp cinnamon
- 1 tbsp lemon juice
- 4 tbsp cornstarch
Instructions
- Combine peaches, sugar, cinnamon and lemon juice in a medium sauce pan over medium high heat. Stir continuously until all ingredients are combined
- Add cornstarch to the mixture. Stir until combined
- Simmer, stirring occasionally until sauce thickens. This takes about 10 minutes
- Pour filling into a empty cookie sheet to cool
- Place another empty cookie sheet in the oven. Preheat your oven to 425 degrees
- While filling cools, roll out your bottom pie crust and press into a greased pie dish
- Place pie dish in the fridge while you roll out the top crust
- After you roll out the top crust, get the pie dish out of the fridge and pour the cooled filling inside the empty pie shell.
- Place the top crust over the filling, trim the edges of the pie crust that is falling over the lip of the dish
- Crimp the pie crust, making sure to press the top dough into the bottom dough
- Place the pie into the freezer and freeze for 30 minutes
- Take the pie out of the freezer and place it in the oven, directly on the cookie sheet
- Bake for 20 minutes
- After 20 minutes, reduce the heat to 350 degrees and loosely cover the pie with a sheet of tinfoil
- Bake an additional 20 minutes
- Let pie cool for 2 hours, until completely set
- Pie can be loosely covered and left on the counter for 2 days
Nutrition
Calories: 122kcal Carbohydrates: 31g Protein: 1g Fat: 0.3g Saturated Fat: 0.02g Polyunsaturated Fat: 0.1g Monounsaturated Fat: 0.1g Sodium: 11mg Potassium: 96mg Fiber: 1g Sugar: 26g Vitamin A: 251IU Vitamin C: 4mg Calcium: 4mg Iron: 0.3mg