Ingredients
Scale
- 1 recipe double pie crust
- 6 cups fresh peaches, peeled, pitted, and sliced
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
- 1 large egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Prepare your favorite double pie crust recipe. Divide the dough in half, form into two discs, wrap in plastic, and chill for at least 30 minutes.
- Preheat oven to 400°F (200°C).
- In a large bowl, gently combine the sliced peaches, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice.
- On a lightly floured surface, roll out one disc of pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
- Pour the peach filling into the pie crust, arranging it evenly. Dot the top of the filling with the small pieces of butter.
- Roll out the second disc of pie dough. You can either place it whole over the filling or cut it into strips for a lattice top.
- If using a whole top crust, cut several slits in the center to allow steam to escape. If making a lattice, weave the strips over the filling.
- Trim any excess dough from the edges, then crimp the edges of the top and bottom crusts together to seal.
- Brush the top crust with the beaten egg and sprinkle with coarse sugar.
- Bake for 15 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, loosely tent with aluminum foil.
- Remove from the oven and let cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Notes
- For best results, use ripe, fresh peaches. If using frozen peaches, thaw them and drain any excess liquid before using.
- Adjust sugar to your taste, depending on the sweetness of your peaches.
- A pinch of ginger or cardamon can add a nice touch to the spice blend.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
- Leftovers can be stored at room temperature for up to 2 days, or refrigerated for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg