Easy Peach Pie


 



Easy Peach Pie

Ingredients

1 (14.1-oz.) package refrigerated pie crusts

5 cups sliced peeled peaches (7 or 8 medium peaches)

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 cup packed brown sugar

1 Tbsp. fresh lemon juice

3/4 tsp. vanilla extract

1/4 tsp. table salt

2 Tbsp. unsalted butter, cut into small pieces

1 large egg, lightly beaten

2 Tbsp. turbinado sugar

Directions

Prepare pie crusts:

Preheat oven to 375°F. Set pie crusts out at room temperature according to package directions.

Prepare pie filling:

Combine peaches, granulated sugar, cornstarch, brown sugar, lemon juice, vanilla, and salt in a large bowl; toss gently to combine.

Add crusts and filling to pie plate:

Unroll 1 pie crust onto a work surface and gently roll to a slightly larger circle. Fit dough into a 9-inch pie plate, pressing into bottom and up the sides (allow excess to extend over the edge).

Spoon filling into crust (it will likely be very juicy). Scatter butter pieces over filling.

Unroll the other pie crust and fit on top of filling; fold edges under, sealing to bottom crust, and crimp.

Brush top of pie crust with egg; sprinkle evenly with turbinado sugar. Cut 4 slits in top of pie for steam to escape.

Bake pie:

Bake at 375°F until crust is golden brown and filling is bubbly with thickened juices, 55 to 60 minutes, shielding with foil after 40 minutes if crust starts getting too browned. Cool on a wire rack for at least 30 minutes before slicing.


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