The Perfect Peach Pie
Make this amazing peach pie for Thanksgiving or for any get together! With fresh, sweet peaches, a touch of cinnamon and ginger along with a buttery sourdough pie crust, this is the ultimate peach pie.
Servings 1 Pie
Ingredients
- 2 Batches Sourdough pie crust recipe You can also use two premade raw pie crusts from the store or make your own.
- 3 Pounds Peaches Peeled and cubed, about 6-8 cups
- 2/3 Cup Granulated sugar
- 1/2 Cup All purpose flour
- 1 TBSP Lemon juice
- 1 Tsp Fresh ginger Grated, this is optional but I love it
- 1 Tsp Ground cinnamon
- 3 Tbsp Butter cubed
- egg wash 1 egg beaten with 1 tablespoon water or milk
- Sugar for crust Optional
Instructions
- Preheat your oven to 425 degrees
- Prep your peaches and pie crusts. If you are looking for my sourdough pie crust recipe click here! Peel and cube your peaches and place them in a large bowl. Add the lemon juice, cinnamon and ginger to the peaches and give them a stir.
- Now to prep the pie crusts. Place the first crust in the bottom of your pie pan and shape it to the pan. I use a 9 inch pie pan. Cut off excess and crimp the edges.
- Pour the peach mixture into the pie pan. Top with the cubes butter pieces.
- Now to add the top pie crust. You can add the full crust over the top, trim and crimp to the bottom crust. You can also do a lattice design, which I am showing in this recipe. Cut 1-2 inch wide strips of pie dough and place The vertically across the pie about 2 inches apart.
- Now take one strip and feed it through horizontally through the vertical pieces, going over the top and then under. Do this until you reach the end. Now repeat with more horizontal pieces until you have created the lattice design over the entire pie. Now crimp the pieces to the bottom pie crust, making sure each lattice piece is secured.
- Brush the egg wash over the pie crusts and sprinkle the sugar over the top. If you choose to add a full sheet of pie crust to the top, cut 3-4 slits in the center to the pie crust for steam to escape during baking.
- Place in the oven and bake for 20 minutes. I like to bake mine on a baking sheet to help catch any filling that might bubble over. Then reduce the heat to 375 and cover the top with some aluminum foil to prevent the top from burning. Continue to bake the pie for another 40-50 minutes until the center is bubbly. You want to make sure the bottom of the pie crust is baked and crisp. You do not want an underbaked pie crust. it will be goopy and soggy.
- Remove the pan from the oven and let it cool on a cooling rack for at least 4-5 hours or until cooled completely.
- Slice and serve with ice cream or whipped cream.
- Store remaining pie in the fridge.