Peach Pie

This Peach Pie recipe has fresh peaches piled high in a flaky pie crust. Topped with a pretty lattice top and sprinkled with sugar, you'll have a pie sure to impress!

Prep Time30

Cook Time1

Cooling Time2

Total Time3 30

Course: Dessert

Cuisine: American

Keyword: peach, pie

Servings:

Calories: 401kcal

Author: Kelsey Byrnes

Ingredients

2 pie crusts (one for the bottom and one for the lattice top) homemade or store-bought
6 cups peeled and sliced peaches
3/4 cup sugar + 2 tbsp for topping
1/4 cup cornstarch
1/8 teaspoon salt
1/2 teaspoon almond extract optional
1 tablespoon butter
1 egg white beaten

Instructions

Preheat oven to 400°F.
Unroll one of the pie crusts into a pie plate and set aside.
Place the peaches in a large bowl and sprinkle with 1/4 c sugar; let sit for 5-10 minutes to help release some of the juices.
In a small bowl, combine the remaining 1/2 c sugar, cornstarch and salt.
Pour the dry ingredients and the almond extract (if using) over the peaches and gently stir until well-combined.
Pour the peach mixture into the pie crust.
Unroll the remaining pie crust and cut into 10-15 strips.
Place them over the pie one at a time, creating a lattice top.*
Cut extra pie crust from the edges and pinch edges of the pie crust together in a decorative manner.**
Cut the butter into small cubes and place in the crevices of the pie.
Brush the lattice top with beaten egg and sprinkle with granulated or coarse sugar.
Place a pie crust shield (or make your own with aluminum foil) over the outer crust.
Bake for 50-60 minutes, or until golden brown and the peaches are tender.
Remove from the oven, remove the pie crust shield and let cool for at least 2 hours before enjoying. (This will give it some time to set up - if you skip this step, it'll be quite runny!)

Notes

* To learn how to create a lattice pie crust, follow along with this video!

**Learn how to create a decorative edge here!

Nutrition