As many of you know, I love to cook and bake at home with my little girls. If you cook with your kids or grandkids, here is an easy peach pie recipe to try. For those of you who don’t make pie crust from scratch, I have simplified with a no-fail package crust that you can buy at the grocery store. But, if you would like to make a delicious, flaky, buttery crust from scratch, here is a recipe to try: Pie Crust Recipe
Peach Pie
Difficulty Level: Easy
Ingredients
1 (14.1-oz.) package refrigerated pie crusts
5 cups sliced peeled peaches
½ cup granulated sugar
¼ cup cornstarch
¼ cup packed brown sugar
1 tbsp fresh lemon juice
¾ tsp vanilla extract
¼ tsp table salt
2 tbsp unsalted butter, cut into small pieces
1 large egg, lightly beaten
2 Tbsp. turbinado sugar
Whipped cream for topping
Directions:
Preheat oven to 375°F. Set pie crusts out at room temperature as per package directions.
Combine peaches, granulated sugar, cornstarch, brown sugar, lemon juice, vanilla, and salt in a large bowl; toss gently to combine.
Unroll 1 pie crust onto a work surface and gently roll to a slightly larger circle. Fit dough into a 9-inch pie plate, pressing into bottom and up the sides (allow excess to extend over the edge).
Spoon the filling into crust. Scatter butter pieces over filling. Unroll the other pie crust and fit on top of filling; fold edges under, sealing to bottom crust, and press. Brush top of pie crust with egg; sprinkle evenly with turbinado sugar. Cut 3 slits in top of pie for steam to escape.
Bake at 375°F until crust is golden brown and filling is bubbly and juice is thickened, 55 to 60 minutes, shielding with foil after 40 minutes if crust starts getting too browned. Cool on a wire rack for at least 30 minutes before slicing. Enjoy!