American 55 min

Southern Peach Pie

Name: Southern Peach Pie
Total time: 55 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 cups fresh peaches, peeled and sliced ¼-inch thick (about 6 large peaches); ¾ cup granulated sugar; 3 tablespoons cornstarch; 1 tablespoon fresh lemon juice; ½ teaspoon cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon salt; 1 teaspoon pure vanilla extract; 2 tablespoons unsalted butter, cut into small pieces; 2 unbaked pie crust discs (homemade or store-bought); 1 egg beaten with 1 tablespoon milk for egg wash; 1 tablespoon granulated sugar for topping

baking

Ingredientsfor 2

360

Cal

Protein

58g

Carbs

14g

Fat

16 cups fresh peaches, peeled and sliced ¼-inch thick (about 6 large peaches)
2¾ cup granulated sugar
33 tablespoons cornstarch
41 tablespoon fresh lemon juice
5½ teaspoon cinnamon
6¼ teaspoon nutmeg
7¼ teaspoon salt
81 teaspoon pure vanilla extract
92 tablespoons unsalted butter, cut into small pieces
102 unbaked pie crust discs (homemade or store-bought)
111 egg beaten with 1 tablespoon milk for egg wash
121 tablespoon granulated sugar for topping

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Instructions

1
Preheat oven to 425°F. Toss peach slices with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla. Let macerate 10 minutes until juicy. Drain about half the released liquid to prevent a soggy bottom crust.
2
Fit one pie crust into a 9-inch pie plate. Fill with the peach mixture, mounding in the center. Dot with butter pieces. Lay the second crust over the top; trim to leave a 1-inch overhang, then fold and crimp the edge to seal. Brush with egg wash, cut 6 steam vents, and sprinkle with sugar.
3
Place the pie on a foil-lined baking sheet (to catch drips). Bake at 425°F for 20 minutes. Without opening the oven, reduce heat to 375°F and bake 30–35 more minutes until the crust is a deep golden brown and thick juices are bubbling through the vents. If the edges brown too fast, cover with strips of foil. Cool at least 3 hours before slicing.