Ingredients
Scale
- 1 recipe double pie crust (like Perfect Pie Crust)
- 3 pounds fresh or frozen ripe peaches, peeled and sliced (about 8 cups)
- 1/2 cup sugar
- 1–2 teaspoons lemon juice
- 1/2 teaspoon cinnamon (optional)
- 1 pinch kosher salt
- 4 tablespoons cornstarch
- 1 large egg
- 1 tablespoon milk
- Sanding sugar or any coarse sugar (for garnish)
Instructions
- Divide pie dough into 2 disks and chill. Roll out the bottom crust, fit it into a pie plate, and refrigerate.
- In a large bowl, combine peaches, sugar, lemon juice, cinnamon, salt, and cornstarch. Spread filling into the chilled crust.
- Roll out the second crust and place over the filling. Crimp edges.
- Chill assembled pie for at least 30 minutes.
- Preheat oven to 400°F (200°C). Brush top crust with egg wash (egg + milk) and sprinkle with sugar.
- Bake for about 1 hour, until filling is bubbly and crust is golden.
- Cool on a wire rack before serving warm or at room temperature.
Notes
- You can use a lattice crust for a decorative finish.
- Adjust sugar and lemon juice based on peach sweetness.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian