Prep: 30 mins | Cook: 1 hr. 15 mins | Additional: 30 mins | Total: 2 hrs. 15 mins | Servings: 10 | Yield: 1 10-inch pie
Just by looking at this pie, you would know that it would taste amazing! You are in for a treat because this recipe that I am sharing with you today is just the best pie I have ever tasted! Give it a try and you would know what I am talking about. Enjoy!
Ingredients:
3 pounds fresh freestone peaches, peeled and sliced
1 cup white sugar, divided
1 tiny pinch salt
¼ cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon lemon juice
1 pinch cayenne pepper
1 pinch ground cinnamon
1 pastry for a 10-inch double-crust pie
1 ½ tablespoons butter, cut into tiny pieces
1 tablespoon heavy whipping cream, or to taste
1 tablespoon white sugar, or to taste
Directions:
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: In a medium mixing bowl, add in 1/2 cup sugar, peaches, and salt. Stir until well mixed. Pour in the juice into a saucepan.
Step 3: Place the saucepan on the stove and turn the heat to medium. Allow the juice to boil and simmer for 5 to 10 minutes or until the sauce thickens.
Step 4: In a medium mixing bowl, add in the flour, 1/2 cup sugar, and cornstarch. Whisk until well mixed.
Step 5: Add in the cayenne pepper, cinnamon, and lemon juice into the peaches. Stir until well mixed. Add in the flour mixture and toss until everything is coated.
Step 6: Pour in the syrup and stir until well mixed.
Step 7: In a 10-inch pie plate, roll out 1/2 of the pastry. Pour in the filling and place a dot of butter.
Step 8: Roll out the rest of the crust and cut it into 1-inch strips using a pastry wheel.
Step 9: Place 5 strips of pie crust on top of the pie. Form a lattice top and fold ends. Brush cream on top and sprinkle 1-tablespoon of sugar.
Step 10: Place inside preheated oven and bake for 1 hour 15 minutes or until the color turns brown.
Step 11: Serve and enjoy!
Nutrition Facts:
Per Serving: 325.4 calories; protein 2.6g 5% DV; carbohydrates 47.2g 15% DV; fat 14.3g 22% DV; cholesterol 6.6mg 2% DV; sodium 223.5mg 9% DV.
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