Ingredients
Scale
- 6–7 ripe peaches, peeled and sliced
- 3/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter, cubed
- 2 pie crusts (homemade or store-bought)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Preheat oven to 400°F (200°C).
- Toss peach slices with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, salt, and cornstarch. Let sit 15 minutes.
- Line a 9-inch pie dish with one pie crust. Fill with peach mixture and dot with cubed butter.
- Cover with second crust, seal and crimp edges. Cut vents or make a lattice top.
- Brush crust with beaten egg and sprinkle with coarse sugar.
- Bake 20 minutes, then reduce heat to 375°F (190°C) and bake 25–30 more minutes, until crust is golden and filling bubbles.
- Cool completely on a wire rack before slicing.
Notes
- For best flavor, use ripe but firm peaches—overripe peaches may make the filling too runny.
- Let the pie cool fully (at least 2 hours) before slicing to allow the filling to set.
- Traditionally served with a scoop of vanilla bean ice cream or a dollop of whipped cream.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 320 Kcal
- Sugar: 28 g
- Sodium: 260 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
