This recipe is as quick and simple to make as all other two-crust peach pie recipes. It is just as sweet as the peach pie you were accustomed to. The difference? It is none other than the leveled up quality and more delectable taste.
5 – 5 ½ cups of medium-sized peaches (peeled and sliced)
2/3 cup of sugar
1/4 tsp of cinnamon, ground
1/3 cup of all-purpose flour
1 pack (12 oz) frozen deep-dish pie crust
1 tsp lemon juice
- Preheat oven to 400 degrees Fahrenheit with cookie oven sheet on oven rack.
- Mix all-purpose flour, cinnamon, and sugar using a large bowl. Place the slices of peaches and sprinkle the lemon juice. Mix gently.
- Spoon the mixture into the frozen crust. Remove the second crust from the pan and place it upside down on top of the pie-filled crust. Leave for about 10 minutes to thaw.
- Crimp the edges together. Cover the edges with foil or pie shield and then slit the top crust, 2-3 times.
- Bake until crust is golden brown or approximately 45 minutes. By this time, the juice must have thickened. If the top crust is getting brown too fast, cover it with foil.
- Leave the pie to cool on a cooling rack for about two hours.
- Slice and serve.
- If you cannot consume all the peach pie all at once, you can chill it in the fridge. To some, chilling a peach pie will even make it better.
- Another alternative when ripe fresh fruits are not available is to use canned peaches. You may feel that the peaches may have lost some color and the little crunch, but you may have to do with them when it is off-season and if imported fruits are difficult to find.