Ingredients
Scale
- 2 9-inch unbaked pie crusts
- 6 cups sliced fresh peaches
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat the oven to 425°F (220°C). Fit one pie crust into a 9-inch pie plate and set aside.
- Combine sliced peaches, granulated sugar, brown sugar, cornstarch, ground cinnamon, ground nutmeg, salt, and lemon juice in a large bowl. Toss gently until peaches are evenly coated.
- Pour the peach mixture into the prepared crust and dot the top with small pieces of unsalted butter.
- Cover with the second pie crust, trimming any excess dough. Crimp the edges to seal and cut slits in the top crust to vent steam.
- Whisk together the egg and water in a small bowl, then brush the egg wash over the top crust for a golden finish.
- Bake at 425°F (220°C) for 20 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 30 to 35 minutes until the crust is golden brown and the filling is bubbly.
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing to allow the filling to set.
Notes
Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream. Store in the refrigerator for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 50mg