This baked peach pie is so delicious you'll want to make it a summer tradition. Use a homemade crust or streamline the recipe with ready-made pastry.
- Serves: 8 persons
- 2(9-inch) pie crusts, store-bought or homemade pastry for double crust
- ¾cup granulated sugar
- ¼cup light brown sugar, packed
- 2tablespoons flour
- ½teaspoon ground cinnamon
- ½teaspoon ground nutmeg
- 1dash ground cloves
- 1dash salt
- 1teaspoon finely grated lemon peel
- ⅛teaspoon almond extract
- 5cups fresh sliced peaches (about 2 pounds, or 7 to 8 medium peaches)
- 2tablespoons lemon juice
- 2tablespoons unsalted butter
Step 1Gather the ingredients. Position the rack in the center of the oven and heat it to 425 F.
Step 2Line a 9-inch pie plate with a sheet of pastry. Place the pie plate in the refrigerator until you are ready to fill it.
Step 3In a large bowl, combine the granulated sugar, brown sugar, flour, and salt; mix well. Add the sliced peaches and lemon juice to the sugar and flour mixture; toss to combine thoroughly and let stand for 5 minutes.
Step 4Remove the pie shell from the refrigerator and fill it with the peach filling mixture—dot with the diced butter.
Step 5Top the pie with the second pie pastry sheet; trim and crimp the edge . Cut a few vents in the top of the pie to allow steam to escape.
Step 6Mix the egg yolk with 1 tablespoon of water and lightly brush over the crust.
Step 7Bake the pie at 425 F for 15 minutes, then reduce the temperature to 375 F for 50 to 60 minutes, or until golden brown and the filling is bubbling. Check on the crust from time to time and use a pie shield or tent the pie loosely with a sheet of foil if it is browning too quickly.
Step 8Cool the pie on a rack for at least 2 hours before slicing.