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This easy Peach Pie recipe is a classic summer dessert, especially with a scoop of ice cream. Using a premade pie crust makes it a cinch!
peach, peach pie, peaches
premade pie crust - or make your own
or 7 ripe peaches
peeled and sliced, approximately 5 cups
of ground nutmeg
egg - beaten with a tablespoon of water
Preheat your oven to 400 degrees.
In a large bowl, add peaches, lemon juice, both sugars, salt, nutmeg, cinnamon, and flour and toss together until peaches are well coated.
Roll out half of the pie dough and place the rest in the refrigerator. Add rolled out pie dough to the bottom of your pie plate.
Fill pie dough with peach filling.
Roll out remaining dough and add to the top of the peach filling in a full sheet or in a lattice pattern
Brush top of pie crush with egg wash and sprinkle with sugar.
Bake for 35-45 minutes or until crust is golden brown and inside peach filling is bubbling.
To make peeling easier, blanch the peaches in boiling water for a minute, or until the skins loosen a bit, then transfer them to ice water; once they’ve cooled, drain and peel them.