- 8
- 30 mins
- 34 mins
Ingredients
- Double prepared pie crust
- 8 large fresh, firm ripe peaches (about 4 lbs)
- 1/2 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 tsp. ground cinnamon
- 1/8 tsp. salt
- 1 1/2 Tbsp. butter - cut into pieces
- 1 large egg - beaten
- 1 1/2 Tbsp granulated sugar
Preparation
Step 1
Heat oven to 425 - lower rack.
Place bottom crust into pie pan.
Peel peaches and cut into 1/2 inch thick slices. Cut slices in half. Stir together brown sugar, gran., sugar, cinnamon and salt. and 1/4 cup flour into bowl. Add peaches, stirring to coat. Immediately spoon peach mixture into piecrust in pie plate, and dot with 1 1/2 Tbsp. butter. (Do not make mixture ahead as it will become too juicy).
Carefully place remaining piecrust over filling, press edges of crusts together to seal. Cut off excess crust, and reserve. Crimp edges of pie. If desired,reroll excess crust to 1/4" thickness. Cut into 3 inch leaves, using a knife. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg, sprinkle with 1 1/2 Tbsp. gran. sugar. Cut 4-5 slits in top of pie for steam to escape.
OR
Make lattice with top piecrust layer. Brush with beaten egg, omit pastry leaves. sprinkle with sugar. Do not slip lattice. shielding just edges with foil.
Freeze pie for 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly roll pan.
Bake at 425 on lower oven rack for 15 minutes. Reduce oven temperature to 375, bake 40 more minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to wire rack and cool 2 hours before serving.