Peach Pie

16 Jul


peach pie little baked

I wanted to test out my new pie crust recipe and decided a peach pie was a great way to go. Technically, it’s a nectarine pie, but peach pie just sounds simpler. The pie crust made the lattice super easy and since I had extra, not knowing how much the crust would make, I made the mini pie pictured above.

Notes: You may notice I baked the full size pie on a baking sheet. It helped collect any spillage as well as allow for me to remove the pie without crushing any of the crust. I’m sure it effects something in the baking, but it still looked and tasted great.

Loosely adapted from: All Recipes

1 double pie crust (1/2 pie crust recipe)
5 cups thickly sliced peeled peaches (6-7 peaches)
2 Tbsp lemon juice (can be omitted)
1/2 cup flour
1/2 cup white sugar
1/2 cup brown sugar
1 tsp cinnamon
1 tsp vanilla
1/4 tsp salt

1) Preheat oven to 450 degrees F.
2) Roll one pie crust into the bottom of the pan.
3) Mix together the peaches and lemon in one bowl. In another, mix together the flour, sugars, cinnamon, vanilla, and salt.

peach pie filling4) Toss the peaches and sugar mixture together and pour into the pie crust. Cover with the other pie crust, either cutting slits or creating a lattice top. Make sure to crimp the edges of the pie crusts together to seal.

peach pie small before baked

5) Bake for 10 minutes, lower the temperature to 350 degrees F, finish baking for 30 minutes, until the juices bubble out the top of the lattice or the vents.
6) Remove from oven and cool at least partially on a wire rack before cooling.
peach pie large baked


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