Peach Pie

Serves 1
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Directions

  1. 1Add peeled, pitted, and diced peaches to a bowl.
  2. 2Add peeled, pitted, and diced peaches to a bowl.
  3. 3Add peeled, pitted, and diced peaches to a bowl.
  4. 4Add packed light brown sugar, granulated sugar, lemon zest, lemon juice, a pinch of kosher salt and pure vanilla extract.
  5. 5Add packed light brown sugar, granulated sugar, lemon zest, lemon juice, a pinch of kosher salt and pure vanilla extract.
  6. 6Add packed light brown sugar, granulated sugar, lemon zest, lemon juice, a pinch of kosher salt and pure vanilla extract.
  7. 7Let it macerate 20 minutes.
  8. 8Let it macerate 20 minutes.
  9. 9Let it macerate 20 minutes.
  10. 10Roll out the pie crust.
  11. 11Roll out the pie crust.
  12. 12Roll out the pie crust.
  13. 13Chill the crust while finishing the filling.
  14. 14Chill the crust while finishing the filling.
  15. 15Chill the crust while finishing the filling.
  16. 16Strain out the juice and warm it through with all-purpose flour, creating a loose paste.
  17. 17Strain out the juice and warm it through with all-purpose flour, creating a loose paste.
  18. 18Strain out the juice and warm it through with all-purpose flour, creating a loose paste.
  19. 19Add the juice-paste back to the bowl, then add corn starch, ground cinnamon, and Madagascar ground vanilla.
  20. 20Add the juice-paste back to the bowl, then add corn starch, ground cinnamon, and Madagascar ground vanilla.
  21. 21Add the juice-paste back to the bowl, then add corn starch, ground cinnamon, and Madagascar ground vanilla.
  22. 22Add the peaches to the pie crust.
  23. 23Add the peaches to the pie crust.
  24. 24Add the peaches to the pie crust.
  25. 25Cut the top crust into 1-inch strips and create a lattice.
  26. 26Cut the top crust into 1-inch strips and create a lattice.
  27. 27Cut the top crust into 1-inch strips and create a lattice.
  28. 28Brush with egg wash.
  29. 29Brush with egg wash.
  30. 30Brush with egg wash.
  31. 31Sprinkle with sanding sugar.
  32. 32Sprinkle with sanding sugar.
  33. 33Sprinkle with sanding sugar.
  34. 34Place the pie in the oven at 425 degrees for 15 minutes.
  35. 35Place the pie in the oven at 425 degrees for 15 minutes.
  36. 36Place the pie in the oven at 425 degrees for 15 minutes.
  37. 37Reduce the temperature to 350 degrees for 45 minutes.
  38. 38Reduce the temperature to 350 degrees for 45 minutes.
  39. 39Reduce the temperature to 350 degrees for 45 minutes.

Ingredients

  • 4 pounds peeled pitted diced peaches
  • 4 pounds peeled pitted diced peaches
  • 4 pounds peeled pitted diced peaches
  • 0.66 cup packed light brown sugar
  • 0.66 cup packed light brown sugar
  • 0.66 cup packed light brown sugar
  • 0.33 cup granulated sugar
  • 0.33 cup granulated sugar
  • 0.33 cup granulated sugar
  • lemon zest
  • lemon zest
  • lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon juice
  • pinch kosher salt
  • pinch kosher salt
  • pinch kosher salt
  • 1.5 teaspoons pure vanilla extract
  • 1.5 teaspoons pure vanilla extract
  • 1.5 teaspoons pure vanilla extract
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 1 tablespoon corn starch
  • 1 tablespoon corn starch
  • 1 tablespoon corn starch
  • 1.5 teaspoons ground cinnamon
  • 1.5 teaspoons ground cinnamon
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon Madagascar ground vanilla
  • 1 teaspoon Madagascar ground vanilla
  • 1 teaspoon Madagascar ground vanilla
  • egg wash
  • egg wash
  • egg wash
  • sanding sugar
  • sanding sugar
  • sanding sugar

Equipment

bowlwooden boardrolling pinpie panstrainerpanwhiskspatulaoven

Tips

  • Make sure peaches are ripe.
  • Let peach filling macerate 20 minutes to pull out the juice.
  • Chill the crust while finishing the filling.
  • Don't open the door of the oven while the pie is baking.
  • Let the pie set before cutting into it.
Peach Pie | Clip Recipe