Go Back

Peach Pie


  • 2 rounds pie pastry
  • 7 cups fresh peaches peeled and sliced
  • 1 tbsp lemon juice
  • 1/3 cup cornstarch
  • 3/4 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1/2 tsp almond extract
  • 1 tsp cinnamon divided
  • 1/2 tsp salt
  • 2 tbsp butter
  • 1 large egg for egg wash


  • Start by rolling out the bottom pastry round, on a floured surface. Roll to about a 1/4" thickness, then place in the bottom of an ungresed glass pie plate. Place into the fridge to chill while preparing the peach filling.
  • To make the filling add the peeled and sliced peaches to a large bowl, then toss with the lemon juice. Next add both sugars, cornstarch, salt, almond extract, and 1/4 tsp of the cinnamon. Stir to combine all the ingredients until the peaches are coated and no visible sugar lumps remain.
  • Preheat the oven to 425. Now get the pie plate that has been chilling and pour the peach filling dirctly on to the bottom pastry layer. Spread out so the peaches are in an even layer, then sprinkle the remaining cinnamon over the top of the peaches and dot with butter.
  • Then on a floured surface roll out the top layer of pastry, or make a lattice top, then place over the top of the peaches adding vents as needed.. Make sure to press down around the entire edge of the pie to seal the top and bottom layers together.
  • Prepare the egg wash by whisking the egg with a couple tablespoons of water, then generously brush the top of the pie with the egg wash before baking. You can also sprinkle sugar over the top of the pie crust if you desire.
  • Place the pie into the preheated oven and bake for 15 minutes, then reduce the heat to 375 and continue to bake anout 50-60 minutes. The crust should be dark golden brown and the filling should be bubbling. Allow to cool completely to set up before slicing and serving.