Perfect Peach Pie
Cobbler or pie?? We’ll take both! But really though… does your crust look this good when you make it?
Ingredients
- 8 large Georgia peaches
- 1 lemon
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 5 Tbsp. cornstarch
- 2 tsp. vanilla extract
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. cloves
- 1/4 tsp. kosher salt
- All-purpose flour to dust
- 1 package prepared pie crust
- 1 egg
- 1 Tbsp. water
- 3 Tbsp. coarse sugar
Directions
Heat oven to 350 degrees. Line a baking sheet with foil or parchment paper.
Peel and slice peaches into 1″ pieces. Place in a large bowl. Add 1 Tbsp. lemon zest and 3 Tbsp. lemon juice to the peaches. Add brown sugar, granulated sugar, cornstarch, vanilla, cinnamon, nutmeg, cloves, and salt to the bowl. Toss to fully combine.
Take one pie crust and press it into a 9″ standard pie pan. Pour peach mixture and all its juices into the crust.
Lay the second crust over top making 3-4 scores through it with a knife. You can choose to do a lattice pattern here too. Pinch the edges of the pie dough together with a fork.
Whisk egg and water together in a small bowl to form and egg wash. Brush over the crust and crimped edges. Sprinkle with coarse sugar.
Place pie on lined baking sheet and bake for 60-65 minutes. If crust begins to brown too quickly, cover pie lightly with a piece of foil.
Let cool slightly before serving!
