Peach Pie

A Classic Peach Pie that is just perfect! It is so delicious and not overly sweet! You taste the peaches more than the sugar! This is one of my favorite pies! Comes out great every time!

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Prep Time30

Course: Dessert

Cuisine: All Cuisines!, American

Servings: 8

Calories: 337

Equipment

9-inch Pie Plate or 10-inch Pie Plate
Pie Shield

Ingredients

FOR A 9-INCH PIE
2/3 cup sugar
1/3 cup flour
6 cups peaches sliced (about 6-8 peaches)
1 teaspoon lemon juice
1 tablespoon butter
2 rolls refrigerated pie dough unbaked
1 egg white beaten
coarse sugar to sprinkle on top
FOR A 10-INCH PIE
1 cup sugar
½ cup flour
8 cups peaches sliced (about 8-10 peaches)
1¼ teaspoons lemon juice
2 tablespoons butter
2 rolls refrigerated pie dough unbaked
1 egg white beaten
coarse sugar to sprinkle on top

Instructions

Preheat the oven to 425°.
In a large bowl, mix together the sugar, flour, peaches, and lemon juice. Set aside.
Line the bottom of your pie plate with pie dough, (store-bought, or from scratch). I used 2 Pillsbury pie dough rolls and rolled them out thinner. Measure to let the bottom crust dough overlap your pie pan edge about a half inch. Then add the pie filling, spreading it evenly.
Dot the top of the filling with small pieces of the butter.
Cut ¾-inch strips of the remaining top crust pie dough and make a lattice over the top of your pie. Press the lattice edges together to the bottom crust. Use a little dab of water to make them stick together. Flute around the edge of the pie.
Cover the crust edges of the pie with a pie shield. Bake at 425° or 30 minutes.
Open the oven door, pull out the shelf, and with a pastry brush, QUICKLY brush some egg whites all over the top of the lattice, then sprinkle the coarse topping sugar. Bake for 15 more minutes until the pie begins to bubble and the topping is a golden brown.
Remove the pie shield and cool the pie on a wire rack.
Store the pie covered in the refrigerator.

EXTRA TIP:

TOP CRUST: An alternative to the lattice top is to cover the top with a round piece of dough and seal the top and bottom edges together. Then make slits on the top crust for the steam to escape.

DOUGH: You can use a "from scratch" pie dough recipe instead of store-bought refrigerated pie dough rolls.

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