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Old-Fashioned Peach Pie Recipe

Author Photo
By Capper's Farmer recipe archives | Sep 29, 2020

peach-pie
Getty Images/boblin
  • 8

    SERVINGS

    Ingredients

  • Prepared pastry for 9-inch double-crust pie
  • 1 egg, beaten
  • 5 cups peeled, sliced peaches
  • 2 tablespoons lemon juice
  • 1/2 cup all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons butter

Directions

  • Preheat oven to 450 degree Fahrenheit.
  • Roll out enough pastry dough to form a bottom crust, and line the bottom and sides of a 9-inch pie plate with it. Brush with beaten egg. Set aside.
  • In a large bowl, toss peaches with lemon juice. Set aside.
  • In a small bowl, whisk together flour, sugar, cinnamon, nutmeg, and salt. Add to peaches, and mix gently but thoroughly.
  • Pour peach filling into bottom crust, and dot with butter.
  • Roll out remaining pastry dough to form a top crust, and place over filling, folding edges under. Flute edges to seal, and brush with remaining egg. Cut several slits in top crust to vent steam.
  • Bake for 10 minutes. Reduce oven to 350 degree Fahrenheit, and continue baking for another 30 minutes, or until crust is golden and juice is bubbling through vents.
  • Cool slightly. Serve warm, plain or topped with whipped cream or ice cream.
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