Peaches are becoming ripe and the locusts are singing…which to me signals we are on the downhill slide of summer. (Insert tears) The bright side for the last of summer is the peaches…the full, flavorful and juicy peaches. Yum! They are delicious by themselves or in a dessert. This traditional peach pie or the Jell-O No bake peach pie are two of my favorite summer desserts. Enjoy!
Homemade Peach Pie
Author: Shelby
Recipe type: Dessert
Ingredients
- 2 pie crusts (top and bottom)
- 4½ cups peaches. peeled, cored and sliced ½" thin
- ½ cup sugar
- ¼ brown sugar
- 3 Tbs cornstarch
- 3 Tbs water
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- 2 tsp lemon juice
- 1 Tbs butter
- 1 egg white, slightly beaten
- 1-2 tsp additional sugar for top crust
Instructions
- In a large bowl whisk both sugars together and toss gently with peaches to coat. Set aside for 1 hour.
- After 1 hour
- Preheat oven to 425 degrees
- Prepare your selected bottom pie crust by placing in pie pan
- In a small bowl combine corn starch, spices and water until smooth.
- The peaches will be sitting in a bowl of juice, seperate the peaches and pour the juice in with the corn starch mixture. Set aside peaches for later.
- Pour mixture into a small saucepan on low heat and whisk constantly until thickened. Stir in butter and lemon juice and continue to whisk until butter is melted.
- Gently fold in peaches and pour filling into prepared crust.
- Place top pie crust over filling (lattice or sheet and pinch edges of crust)
- Brush egg white on top of crust and sprinkle the granulated sugar over top.
- Bake for 10 minutes at 425 degrees then turn the oven temperature to 350 degrees for 40-45 minutes.
- Check crust at apprx 20 minutes. If the edges are starting to brown cover the edges with foil for the remaining time.
- Pie is finished when the top is lightly brown
Try this Fresh (No Bake) Peach Pie as well!
