Peach Pie

🧂 Ingredients

• 1 butter pie crust

  (see recipe or use a store-bought double crust)
• 3 lbs peaches

  (cut into chunks)
• ⅔ cup sugar
• ½ cup all-purpose flour

  (spooned and leveled)
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1 teaspoon ginger

  (peeled and minced)
• ¼ teaspoon ground nutmeg
• 2 tablespoon butter

  (cold, cut into small cubes)
• 1 tablespoon milk

  (for topping the crust)
• 1 teaspoon sugar

  (for topping the crust)

Instructions

• 1 Preheat your oven to 425°F (220°C/Gas Mark 7).
• 2 In a large mixing bowl, stir together your 3 lbs peaches, ⅔ cup sugar, ½ cup
  all-purpose flour, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, 1
  teaspoon ginger, and ¼ teaspoon ground nutmeg until well combined.
• 3 Roll out one of your 1 butter pie crust into a deep 9-inch baking pan.
• 4 Pour the peach filling into the crust and dot the cubed 2 tablespoon butter over
  the top of the filling.
• 5 Either use the second crust to make a lattice top or roll out the crust over the
  filling, cutting a few slits into it to allow steam to escape. Trim and crimp
  the edges as needed.
• 6 Brush your 1 tablespoon milk over the crust and then sprinkle it with 1 teaspoon
  sugar.
• 7 Bake in the oven at 425°F (220°C/Gas Mark 7) for 20 minutes. Then, reduce the
  temperature to 375°F (190°C/Gas Mark 5) and continue baking for another 45-50
  minutes, or until the juices are bubbling.
• 8 Remove the pie from the oven and let it cool completely (about 3-4 hours) before
  slicing.

Nutrition Info