2pie crusts(a double batch of my homemade pie crust recipe)
1tablespoonflour
7cupsfresh or frozen peeled, sliced peaches(800 grams)
4-5tablespoonscorn starch5 tablespoons for frozen peaches
¾cupgranulated sugar150 grams
½teaspoonground cinnamon
1egg
1tablespoonwater
Instructions
Preheat oven to 425 degrees F
Take half of the pie dough — enough for one crust — and roll it so that it is slightly larger than your pie plate (I use a 9" pie plate).
Place in an ungreased pie plate and press into the corners and up the sides. Trim any very long edges (not all the way!) and fold remaining overhang under itself to form a thick edge (this helps to prevent burning).
Sprinkle the flour evenly over the bottom of the pie crust.
In a large bowl, stir together peaches, sugar and corn starch and spread into bottom crust.
Roll out second half of pie dough (one crust) and place over top of the peaches, trim and crimp the edges as desired, or you can make a lattice crust as shown here if desired. If you use a full top crust, be sure to poke holes in the top to allow the steam to escape.
Whisk together egg and water and brush over the top crust (this is optional — it just helps the crust to brown nicely).
Bake at 425 degrees F for 20-30 minutes until light golden brown. Cover with foil (you can also do just the edges), reduce heat to 350 degrees and continue baking until filling is thick and bubbly, about 30-40 minutes (frozen peaches will take longer).
Let rest at room temperature or chill for 2-3 hours before serving for cleaner slices. Let chill overnight in the refrigerator for perfectly clean slices.
Notes
Tips:
If you're using fresh peaches, look for peaches that are golden with reddish hints. You can also give them a sniff and a squeeze. Perfectly ripe peaches will have a sweet scent and a slight give.
For the top crust, you can do a lattice crust or a full top crust. If you're doing a full top crust, be sure to poke holes in the top so the steam has somewhere to escape!
Use the egg wash. It's not required but it does give the top crust of the pie that yummy golden-brown color.
Bake at two temperatures. Baking first at a high temperature firms up the crust so it doesn't get soggy during the longer cooking time.
Cover with foil. During the second part of the baking time, be sure to cover the pie with foil so the crust doesn't burn.
Let it rest. Allow the pie to rest at room temperature or in the fridge for 2-3 hours or overnight before slicing for a cleaner cut.
Storage:Leftover Peach Pie will last covered in the fridge for 4-5 days or fully wrapped in the freezer for up to 3 months. To freeze, cool completely, wrap tightly, then store. To serve, thaw at room temperature, then bake at 350ºF for 30-40 minutes to warm.You can freeze peach pie before or after baking!To freeze before baking, simply prepare up to the point of baking, then wrap tightly and freeze. You can bake right from frozen until golden brown and bubbly! Keep in mind it will take longer to cook. To freeze after baking, simply cool and wrap or place in an air tight container. Then freeze up to 3 months. To serve, thaw and heat in the oven at 350 degrees.