Monday, August 6, 2012

Classic Peach Pie Recipe!


  • One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
  • 4 pounds fresh, ripe yellow peaches, (peeled, if desired), pitted, and cut into 1/8ths
  • 1/2 cup sugar, plus more for sprinkling on top
  • 1/4 cup cornstarch or small-grain instant tapioca
  • Zest of 1 lime
  • Egg wash (1 egg and 1 large pinch of salt, beaten)


  1. Preheat the oven to 425° F. In a large bowl, combine peach slices, sugar, cornstarch or tapioca, and lime zest. Toss the mixture until the peaches are evenly coated, then pour into the prepared, chilled pie shell.

  2. Cover the fruit with the prepared, chilled top crust, shape as desired. Chill the shaped pie for at least 20 minutes.

  3. Brush the top of the chilled pie with egg wash just before baking. Sprinkle with sugar and bake at 425° for 15 minutes, rotating the pie halfway through. After 15 minutes, lower the oven temperature to 375° and continue baking for 30 to 40 minutes, rotating again halfway through. Bake until the top is golden brown the the filling is bubbling all over.


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