Peach Pie

By sz8jm9

Wedding Pies

Ingredients

• 10 ripe but firm peaches
• 1/2 lemon, juiced
• 1 teaspoon vanilla
• 1/2 - 2/3 cup all-purpose flour
• 1 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon or pinch ground nutmeg
• 1/2 teaspoon fine sea salt
• 3 tablespoons butter, cut into small pieces

Preparation

Step 1

Preheat oven to 450 degrees.

Peel and cut the peaches into 1/4-inch thick slices (you should have about 7 cups) and toss with the lemon juice and vanilla extract in a large bowl.

Whisk the flour, sugar, cinnamon, nutmeg and salt in another bowl, making sure there are no lumps.

Stir the flour mixture into the peaches and mix well. Pour the peaches into the pie crust. Scatter with the pieces of butter. Top with the lattice strips.

Brush away any flour underneath the lattice to make sure it seals well. Crimp the edges to seal. Beat the egg with 1 teaspoon water and brush the lattice and edges with the egg wash.

Bake at 450 for 10 minutes, and then lower the heat to 350 degrees F and bake until the crust gets brown, about 50 minutes more. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking. Cool about 30 minutes before serving.