Old Fashioned Peach Pie

If I had to pick one fruit as a favorite in a pie, it would have to be peaches. And peach crumble......don't even get me started...... soooooo good. We have made a few variations of Peach Pies: Our Bourbon Peach Pie with Bacon Streusel is always a good choice (See HERE for link), or for something even more different, our Peach Cream Pie is a brilliant choice (See HERE for link), or even some adorable Individual Peach Pies make for an impressive dessert (See HERE for link). 

But sometimes what you want is a good, old fashioned, peach pie. Our never fail pie crust is a great crust to use for this pie but feel free to use your own recipe if you prefer. This makes a giant 10 inch, deep dish pie as well so is perfect for a bigger dinner party. 

Pair it with a little Peach Ice Cream (See recipe HERE) and *voila* best dessert in the universe. 

Old Fashioned Peach Pie

Ingredients

Crust

1/2 recipe of our Never Fail Pie Crust (Link HERE) 

Filling

1 egg, beaten

7 cups sliced peaches

1 Tbsp lemon juice

3 Tbsp flour

3 Tbsp corn starch

1/4 cup sugar

1/4 cup brown sugar

1/2 tsp cinnamon

1/4 tsp salt

2 Tbsp butter

Topping

1 Tbsp sugar

Directions

Preheat oven to 400. 

Roll out half of the pie crust to fit the bottom of a 10 inch, deep dish pie pan. Brush the bottom of the shell with some of the beaten egg. Set aside. 

Peel and slice your peaches into a large bowl.

Drizzle with the lemon juice and then add in the flour, cornstarch, white sugar, brown sugar, cinnamon, and salt. 

Toss gently until well combined. Pour into the prepared pie shell. Dot the top of the pie with the butter. Set aside. 

Roll out the other half of the dough. You can either place on top whole OR cut into strips to make a lattice crust. Pinch the edges to seal the crusts together. If you did a solid crust then cut slits for venting. Brush the crust with the rest of the beaten egg. Sprinkle with a spoonful of sugar. 

Place in a 400 degree oven and bake for 10 minutes. (NOTE - Place a cookie sheet under the pie to catch drips!!) Turn heat down to 350 and cook until crust is golden brown and peaches are tender and filling is bubbly - about 45 - 60 minutes. If your edges are getting too dark then cover with a pie shield or strips of tinfoil. 

Remove from heat and let cool on wire rack. 

Let pie cool completely before cutting so it can set, at least 3 hours. 

Slice and serve!

Or, even better, pile on some ice cream!

This is best served the day it is made but will last a day in the fridge without going too soggy. You can also cook it and then freeze it, and then when you want to eat it simply put it, frozen, into a 350 oven for about 40 minutes - until thawed and warmed through. 

Nothing beats an old fashioned pie as a comfort food, am I right? 

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