Double Crust Peach Pie made with Fresh Peaches
Here is an old fashioned peach pie made with fresh peaches in an all butter flaky crust. A delicious classic. Recipe and more over at The Alchemist.
Double Crust Peach Pie With Fresh Peaches
Ingredients
Pie Crust for a 8 inch deep dish pie or a 9 inch Pie Try my recipe for The Best All Butter Pie Crust Recipe If you are using my pie crust recipe, please follow the directions in that recipe along with these instructions.
1 egg white beaten with a teaspoon of water
5 cups (980 g.) or 2 pounds, 3 oz. sliced and peeled ripe peaches
1 Tablespoon fresh lemon juice
1/2 cup (70 g.) all purpose flour
1 cup (200 g.) white sugar
2 Tablespoons butter
additional sugar for topping the pie
Directions
Preheat oven to 400 degrees Fahrenheit, 200 degrees Celsius, Gas Mark 6. Place a cookie sheet covered in foil in the oven to preheat. ** Read the recipe before making, if you are using my pie crust recipe don't preheat the oven now, do it later after freezing or refrigerating the prepared pie.
Line the bottom and sides of pie plate (glass or pyrex is best) with the crust. Brush the bottom of the crust with some of the beaten egg white, this will help keep it from getting soggy while baking.
Place the sliced peaches in a large bowl and sprinkle with the lemon juice. Toss it gently. Mix together the flour and the sugar in another bowl. Pour over the peaches and mix gently. Pour into the pie crust and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg white over the top crust and sprinkle it with sugar. Cut several slits in the top crust to vent steam.
***If you are using my pie crust recipe, or a homemade recipe, at this point I would recommend freezing or refrigerating the pie at this point for 30-60 minutes. To help calm the gluten in the flour after rolling. If you are using a frozen pie crust you don't need to do this. After doing that, if you haven't preheated the oven yet, do it now.
Place the pie on the preheated cookie sheet. Place it on one of the lower racks in the oven. This will help cook the bottom crust, so it doesn't get soggy.
Bake for about an hour. Check the pie after about 40 minutes to make sure the edges aren't getting too browned. If they are cover them with foil. It's done when the top and bottom is browned.
Let cool slightly on a wire rack. Serve warm with ice cream if desired.