Peach Pie Recipe with All Butter Pie Crust

• Vegetarian

• Produce

  • 6 cup Peaches

• Refrigerated

  • 1 Egg wash

• Condiments

  • 1 1/2 tbsp Lemon juice

• Baking & Spices

  • 2 1/2 cups All-purpose flour, unbleached
  • 1 tsp Cinnamon
  • 1 Demerara sugar
  • 1/3 cup Flour
  • 1 tbsp Granulated sugar
  • 1 tsp Kosher salt
  • 1/4 tsp Nutmeg
  • 1 1/4 cup Sugar

• Oils & Vinegars

  • 1/4 cup Cider vinegar

• Dairy

  • 1/2 lbs Butter, unsalted

• Frozen

  • 1 cup Ice

• Liquids

  • 1 cup Water

Found on asideofsweet.com

Description

Directions

• Combine peaches, sugar, flour, and spices in a bowl and toss to coat.
• Roll out one all butter pie crust round (recipe here) and place it in your pie plate.
• Spread the coated peaches evenly in the pie plate.
• Roll out the second pie crust round and cover your pie dish. Trim the edges to approximately 1 inch and roll the dough up and crimp to seal to form crust edge.
• Coat the pastry dough with egg wash, cut some steam vents using a knife and sprinkle with sugar.
• Bake at 425° Fahrenheit for 30 minutes, without opening the oven, reduce temperature to 350° F and bake for another 30 minutes.
• Full instructions for all butter pie crust