Peach Pie

🧂 Ingredients

• 4 1/12 cups fresh peaches

  sliced, peeled
• 1/2 cup granulated sugar
• 2 Tablespoons light brown sugar
• ¼ teaspoon citric acid
• ¾ cup peach juice

  reserved
• 3 Tablespoons cornstarch
• 1/4 teaspoon ground cinnamon
• 1 pie crust

  9 inches
• 1 Tablespoon all purpose flour
• 1 teaspoon salted butter

Instructions

• 1 Preheat oven to 400°. Remove skins from peaches. (See tip in notes for easy
  trick to make pealing easy.)
• 2 Slice peaches and add brown and white sugar. Mix gently. Add citric acid and
  stir again. Let peaches sit for about 30 minutes. You will notice juice forming.
  Stir now and then.
• 3 Drain peaches until you have ¾ cup reserved juice. In a small saucepan, combine
  the cornstarch, cinnamon, and juice. Stir well to combine. Bring to a boil over
  low to medium heat. Cook and stir for 2 minutes or until thickened. Gently fold
  in peaches. Mix to distribute the thickening.
• 4 Sprinkle the floor of the unbaked pie crust with flour. Pour pie filling into
  the pie crust and dot with butter. Add top crust.
• 5 Bake at 400° for 25 minutes. Remove from oven and add aluminum ring to protect
  edges (optional) and bake for 20 minutes until crust is golden brown and filling
  is bubbly. Cool on a wire rack for at least 2 hours before serving.

Nutrition Info