A classic and easy peach pie, just like our grandmothers used to make. Ideally made with seasonal peaches.
Servings: 8 Preparation: 30min Cooking: 45min Ready in : 1h15min
2 dough rolls (for 9″ pies)
1 beaten egg
5 cups peeled and sliced peaches
2 tablespoons fresh lemon juice
1/2 cup all-purpose flour
1 cup of sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons of butter
Preheat oven to 450°F (230°C).
Line a 9″ pie pan with a pastry shell. Brush with a little beaten egg to prevent the pie from getting soggy later.
Place peach slices in a large bowl and sprinkle with lemon juice. Mix gently. In another bowl, mix the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches and mix gently. Pour into pie crust and sprinkle with butter. Cover with the other dough roll and fold the contours under the edge of the lower crust. With fingers or a fork, press all the way around the crust to seal the two layers. Brush the pie with the remaining beaten egg. Make a few incisions in the center of the crust to allow steam to escape.
Bake for 10 minutes, then reduce temperature to 350°F (180°C) and continue baking for another 30 to 35 minutes, until crust is golden brown and filling is bubbling through the incisions in the center of the crust. If pie edges bake too quickly, cover with foil strips midway through baking. Let cool before serving. This pie is better to be eaten when it is warm than hot.