Prep: 30mins | Cook: 45mins | Total: 1hr 15mins | Serving: 8 | Yield: 8 servings
This is an amazing two-crust pie that is filled with fresh peaches and simple ingredients. A heavenly old-fashioned Peach Pie that is pretty easy and quick to make. Always the star of the show and so good like how our Grandmother used to make.
1 15oz package of pie crust, standard-type, prepared from recipe, unbaked
1 egg, whole, raw, fresh
5 cups Peaches, raw
2 tablespoons Lemon juice, raw
½ cup wheat flour, white, all-purpose, enriched, bleached
1 cup sugars, granulated
½ teaspoon spices, cinnamon, ground
¼ teaspoon spices, nutmeg, ground
¼ teaspoon salt, table
2 tablespoons butter, with salt
HOW TO MAKE PEACH PIE THE OLD FASHIONED TWO CRUST WAY
Step 1: Prepare the oven. Preheat it to 450 degrees F or 220 degrees C.
Step 2: In the bottom and sides of a 9-inch plate, line the pie crust and brush with beaten eggs. This will make sure that the dough will not get soggy.
Step 3: In a large bowl, add the sliced peaches and sprinkle with lemon juice. Gently mix.
Step 4: Add the flour, sugar, cinnamon, nutmeg, and salt in a separate bowl. Then, the pour the peaches over the sugar mixture and gently mix.
Step 5: Transfer the peaches mixture into the pie crust and dot the top with butter. Place the other pie crust on top, then, fold the edges down. Using tines or forked dipped in egg, flute, or press the edges of the crust to seal. Brush the top of the crust with the rest of the beaten egg. And slice several slits on top to vent steam.
Step 6: Place inside the preheated oven and bake for about 10 minutes. Then, adjust the heat to 350 degrees F or 175 degrees C and continue to bake for 30 to 35 minutes more until the crust is brown and the juice starts to bubble through the vents. And about halfway through baking, cover the strips with aluminum foil if the edges brown fast.
Step 7: Remove from the oven and let the pie cool before serving. This tastes way better when warm than hot.
Per Serving: 427.8 calories; 30.9 mg cholesterol; 358.3 mg sodium; 4.7 g protein; 58.6 g carbohydrates
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