The Best Peach Pie

When ripened peaches are staring at you from the countertop you know that it is time to make a pie; one of the ultimate pies in the yummy summer desserts category. Working from 2 recipes, and the recipe from my own mind, and I made this pie. It was absolutely delicious. I only wish I had 10 more peaches begging me to put them into a pie. I have claimed previously to be a purist about my pie crust, however since this crust has the grit of the cornmeal, the sugar added a nice sweetness to the bite of the crust. 

The Best Peach Pie

1 recipe for Cornmeal Double pie crust

10 ripe medium sized peaches, peeled and sliced

1/2 C. light brown sugar

1/4 C. granulated sugar

3/4 tsp. cinnamon

3 tsp. lemon juice

1 Tbs. all-purpose flour

1 Tbs. cornstarch

2 Tbs. butter

1 egg

granulated sugar, for sprinkling

  • Preheat the oven to 425°.
  • I always boil water, put the raw peaches in and cook for 30-60 seconds, until the skin is ready to just peel off. Remove to cold water after pulling them out of the hot water, so that they do not continue to cook. Once cooled peel, remove the pits, clean off the tough spot where the pit resided, and slice.
  • In the bowl with the sliced peaches add in all the remaining ingredients except the butter and stir. Pour into the bottom pie shell. Dot the top with butter. 
  • Put the top crust over the peaches. Seal with edges with a small amount of water in-between the crusts with your finger, and pinch to close. Once the crust is sealed cut a design into the top to vent the filling. Brush with egg and sprinkle with sugar. 
  • Bake at 425° for 20 minutes, then reducing the oven temperature to 350° and bake for another 40 minutes, tenting the pie with aluminum foil to prevent the top from over-browning. 

Adapted from Annie’s Eats and Southern Living


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