6cupssliced fresh peaches(6-8 medium sized peaches)
2/3cupsgranulated sugar
1/3cupflour(all purpose or gluten free)
1/4teaspoonground cinnamon
1teaspoonlemon juice
1tablespoonbutter, diced into small pieces (optional)
Egg Wash (optional):
1egg(lightly beaten)
1tablespoongranulated sugar
Instructions
Set a pot of water on the stove and turn to high. Heat to a boil.
Preheat oven to 425°F and adjust a rack to the lowest or lower middle position in the oven. Line a sided baking sheet with aluminum foil and set aside.
Prepare the Pie Crust:
Roll out bottom crust into a 12-inch circle and fit into a 9-inch pie plate, letting the excess hang over the sides. Cover with plastic wrap and refrigerate until ready to fill with the peach mixture.
Roll out top crust and cut into lattice if desired. Slip into refrigerator if the pie dough is getting too warm.
Prepare the Peach Filling:
Dip peaches in boiling water for a few seconds, remove to a cutting board and peel off skin. If the skin is hard to peel, dip them again for a few more seconds. The skin should come off easily.
Cut peaches in half, remove pits, and cut into slices.
In a large bowl, mix together sugar, flour, and cinnamon. Stir in lemon juice and peaches. Gently toss to coat evenly.
Assemble the Pie:
Place the pie plate lined with the bottom crust on top of the aluminum lined baking sheet. Immediately transfer peach mixture to the bottom crust. Scatter diced butter over the peaches.
Transfer the top crust on top of the peaches. If making a lattice top, place on all of the slices going in one direction, then fold back every other strip at the center and add a strip going perpendicular to the other strips. Unfold the strips. Then fold every other strip (that was not folded before) and add another strip of dough parallel to the strip just added. Repeat across top of pie until lattice is complete.
Pinch together the edges of the crust. Using your index and middle finger on one hand and index finger on the other hand, make a fluted pattern around the edges if desired.
Brush top crust with egg wash (or cream/milk if avoiding egg) using a pastry brush. Sprinkle with granulated sugar or sanding sugar.
Add an aluminum foil ring to protect the edges of the crust.
Bake the Pie:
Place the pie on the baking sheet in the oven. Bake until the center of crust is starting to turn golden, about 30 minutes.
Remove the aluminum foil ring and bake until edges brown and juice begins to bubble, approximately 15 more minutes. If the edges start getting too brown before the middle looks done, add the ring back on top. If the bottom crust is not browning as quickly as the top crust, cover the entire pie loosely with foil to prevent the top from getting too brown.
Cool the pie on a wire rack for 1 - 2 hours until the filling has set. Serve warm or at room temperature.
Notes
For a solid or lattice topped pie, use recipe for a 2 crust pie: All Butter Pie Dough or Gluten Free All Butter Pie Dough. For a crumb topping, use recipe for 1 crust pie and prepare the crumb recipe from Apple Crumble Pizza Pie or Peach Blueberry Crumbles.6 cups frozen sliced peaches, partially thawed and drained, may be used in place of the fresh peachesYou're Gonna Bake It After Allbakeitafterall.com