My Perfect Peach Pie is the best summer dessert — made with fresh or frozen peaches, it’s juicy, golden, and guaranteed to disappear fast!
- 9 fresh peaches (3 lbs/1362 g) sliced
- ⅓ cup (2 ½ oz/71g) granulated sugar
- ¼ cup (1 ¼ oz/35 g) all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 2 recipes flakey pie crust
- 2 tablespoons (1 oz/28 g) butter , diced
- Egg wash
- 1 tablespoon coarse sugar, to garnish
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Preheat oven to 350°F (180°C).
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In a large bowl combine peaches, sugar, flour, cornstarch, salt, lemon juice and vanilla together and set aside.
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On a soured surface roll out one pie crust and line a 9-inch pie pan with it.
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Pour the peach filling into the pie crust and dot with the butter.
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Roll out the second pie crust and cut into small squares. Lay the squares with overlapping corners in rows on top of the pie making sure there is plenty of open space for the juices to evaporate.
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Brush egg wash all over the top crust. Sprinkle with coarse sugar.
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Bake the pie for about 1 hour and 15 minutes, or until the crust is golden brown and the juices are bubbling. Let cool for 4 hours before cutting and serving with vanillla ice-cream.
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Store the pie loosely covered, at room temperature for up to 2 days.