Peach Pie

Serves 1
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Directions

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

Ingredients

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

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