Peach Pie

Ingredients

• 1 package (2 crusts) refrigerated pie dough (store-bought or homemade), or a double batch of homemade dough
• 6 cups peeled, sliced ripe peaches
• 2/3 cup granulated sugar
• 3 tbsp cornstarch
• 1/2 tsp cinnamon
• 1 tbsp lemon juice
• 1/4 tsp salt
• 2 tbsp butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar, for sprinkling

Instructions

1. 1Preheat oven to 400°F (204°C). Fit one crust into a 9-inch pie dish.
2. 2In a large bowl, gently toss the peeled, sliced ripe peaches with the sugar, thickener, spice, lemon juice, and salt until evenly coated.
3. 3Pour the filling into the crust and dot with the butter pieces.
4. 4Top with the second crust, forming a lattice top, or cut several vents in a full top crust. Crimp the edges to seal, then brush the top with the beaten egg and sprinkle with coarse sugar.
5. 5Bake for 45–55 minutes, until the crust is deep golden and the filling is bubbling through the vents.
6. 6Cool on a wire rack at least 2 hours before slicing so the filling has time to set.

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