Ingredients
Scale
- 2 pie crusts (store-bought or scratch)
- 5 cups fresh peaches, peeled and sliced
- 1 cup granulated sugar
- ⅓–½ cup all-purpose flour (or cornstarch)
- ¼ tsp cinnamon
- 1 Tbsp fresh lemon juice
- 2 Tbsp unsalted butter, cut into pieces
Instructions
1. Preheat oven to 375°F (190°C). Roll out one crust into a 9″ pie dish.
2. Toss peaches with sugar, flour, cinnamon, and lemon juice until coated.
3. Pour peach filling into crust, dot with butter.
4. Top with second crust—lattice or full—crimp edges and cut vents. Brush with egg wash and sprinkle sugar (optional).
5. Cover edge with foil to prevent over-browning.
6. Bake 35–45 minutes until crust is golden and filling bubbles. Let cool before slicing.
Notes
• No need to peel peaches—skins add color and texture. • For best flavor, use ripe freestone peaches at peak season. • If filling is too runny, drain excess juice or use up to ½ cup flour/cornstarch. • Let pie rest at least 2 hours so filling sets—warm with vanilla ice cream is delicious!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 453
- Sugar: 34g
- Sodium: 278mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg