Ingredients
Ripe peaches (2 pounds)
Granulated sugar (1/2 cup)
Water (1/4 cup)
Lemon juice (1 tablespoon)
Ground cinnamon (1 teaspoon)
Ground nutmeg (1/2 teaspoon)
Salt (1/4 teaspoon)
Refrigerated pie crusts (1 package, 14.1 ounces)
Cornstarch (2 tablespoons)
Egg (1 large, for egg wash)
Instructions
Preheat oven to 400°F (200°C). Thaw pie crusts if frozen.
Roll out one crust and fit into a 9-inch pie dish. Trim edges, leaving excess hanging over the edge.
Peel and slice peaches, tossing with sugar, lemon juice, cinnamon, nutmeg, salt, and water. Let sit 10 minutes.
Drain excess liquid from peaches, mix in cornstarch, and transfer to prepared crust.
Roll out second crust and place over peaches. Trim and crimp edges; cut slits for venting.
Whisk egg with 1 tablespoon water to make egg wash. Brush over top crust.
Bake 30–35 minutes, until crust is golden and filling bubbles. Cool completely before slicing.
Notes
Use parchment paper to roll out crusts for easier transfer.
If using canned or frozen peaches, reduce sugar to 1/4 cup and omit 1/4 cup water to compensate for liquid release.
Storage: Keep at room temperature up to 2 days or refrigerate up to 4 days.
- Prep Time: 30
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 423
- Sugar: 47g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg